Cottage Cheese Egg Bites
These cottage cheese egg bites are absurdly simple, high in protein, and versatile enough to customize with your favorite mix-ins.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use small-curd full-fat for creaminess.
- 4 large eggs Use room-temperature eggs for best rise.
- 1/2 cup shredded cheese Sharp cheddar or a cheese blend works best.
- 1/2 cup spinach Chopped, optional - squeeze excess water if using thawed.
- 1/4 cup bell peppers Diced, optional - sauté for softer flavor.
- to taste salt
- to taste pepper
- cooking spray or oil For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin thoroughly with cooking spray or oil.
- Crack the eggs into a medium bowl and whisk until the yolks and whites are well combined and slightly frothy.
- Stir the cottage cheese into the beaten eggs until evenly mixed, then fold in shredded cheese and any chopped vegetables.
- Season the mixture with salt and pepper to taste, then fill each muffin cup about three-quarters full with the mixture.
- Bake in the middle of the oven for 20–25 minutes until the centers are set and tops are lightly golden.
- Allow to cool in the tin for 3–5 minutes, then use a spatula or knife to carefully release the bites.
Notes
These bites reheat well in the microwave and are perfect for meal prep. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.