Cottage Cheese Egg Bites (Printable)

Protein-packed, fluffy egg bites with cottage cheese, vegetables, and melted cheddar. Perfect for meal prep breakfast.

# What You Need:

→ Dairy

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1/2 cup shredded cheddar cheese
03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 6 large eggs

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup green onions, thinly sliced

→ Spices & Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder

→ Optional Add-ins

11 - 1/4 cup cooked bacon or ham, chopped
12 - 1/4 teaspoon smoked paprika

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick cooking spray or line with silicone liners.
02 - Add cottage cheese, eggs, cheddar cheese, Parmesan, salt, pepper, and garlic powder to a blender. Blend until completely smooth and creamy, approximately 30-45 seconds.
03 - Combine chopped spinach, diced bell pepper, sliced green onions, and any optional add-ins in a mixing bowl.
04 - Pour the blended egg mixture over the vegetables. Gently fold together with a spatula until evenly distributed, being careful not to overmix.
05 - Divide the mixture evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 22-25 minutes until centers are completely set and tops are lightly golden. A toothpick inserted into the center should come out clean.
07 - Let cool in the pan for 5 minutes before removing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They freeze beautifully so you can batch cook on Sunday and have breakfast sorted for weeks
  • The blender method creates the fluffiest texture imaginable no whisking required
02 -
  • Overfilling the cups will make them stick so stop at three quarters full
  • Let them cool completely before freezing or ice crystals will form
03 -
  • Use silicone liners for the easiest removal without any sticking
  • Let the batter rest for 10 minutes before baking for even fluffier results

Return