Cottage Cheese Egg Bites (Printable)
Fluffy egg bites with cottage cheese, spinach, and cheddar provide a nutritious start or snack.
# What You’ll Need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1 cup cottage cheese, full-fat or low-fat
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese
→ Vegetables
05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika
→ Oils
11 - Nonstick cooking spray or small amount oil for greasing
# How To Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly with nonstick cooking spray or oil.
02 - Crack eggs into a large mixing bowl. Whisk vigorously until completely blended and uniform in color.
03 - Add cottage cheese, shredded cheddar, grated parmesan, salt, black pepper, and smoked paprika to the eggs. Whisk until fully incorporated and smooth.
04 - Gently fold in the chopped spinach, diced red bell pepper, and sliced green onions until evenly distributed throughout the mixture.
05 - Pour the egg mixture evenly into the prepared muffin tin, filling each cup approximately 3/4 full to allow for rising during baking.
06 - Bake for 22 to 25 minutes until the egg bites are completely set in the center and lightly golden on top. A toothpick inserted should come out clean.
07 - Let the egg bites cool in the tin for 3 to 5 minutes before carefully removing. Serve warm or allow to cool completely for room temperature serving.
# Expert Tips:
01 -
- These egg bites stay incredibly moist thanks to the cottage cheese, unlike typical dry egg muffins
- You can make a batch on Sunday and have breakfast ready for the entire week
02 -
- Overfilling the muffin cups causes overflow and makes removing the bites nearly impossible
- Letting them cool completely before storing prevents condensation from making them soggy
03 -
- Blending the cottage cheese and eggs together creates an even smoother texture if you do not mind an extra step
- Use a silicone muffin tin if you have one, these release much more easily than metal