Cottage Cheese Egg Bites (Printable)

Fluffy, protein-rich egg bites featuring creamy cottage cheese and vibrant vegetables.

# 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 (optional)

→ Oils

11 - Nonstick cooking spray or small amount of oil for greasing muffin tin

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or oil.
02 - In a large mixing bowl, whisk the eggs until well blended.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until thoroughly combined.
04 - Gently fold in the chopped spinach, red bell pepper, and green onions until evenly distributed.
05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22-25 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They pack seven grams of protein per bite but taste like an indulgent treat
  • You can make a dozen on Sunday and eat breakfast all week without turning on the stove
02 -
  • Overbaking makes them rubbery so check at 22 minutes even if they look slightly underdone in the center
  • Letting them rest in the pan for at least 5 minutes makes the difference between clean removal and a crumbled mess
03 -
  • Use a cookie scoop for perfectly portioned batter and mess free filling
  • Let the mixture sit for 10 minutes before baking to let bubbles rise and escape

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