Description
Light, protein-packed egg bites made with cottage cheese, perfect for quick breakfasts or satisfying brunches.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 6 large eggs
- Salt, to taste (start with 1/4 tsp)
- Pepper, to taste
- 1 cup fresh spinach, chopped (optional)
- 1/2 cup shredded cheese (cheddar or mozzarella recommended; optional)
- Chopped vegetables (bell peppers, onions, zucchini; optional and pre-cooked if needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners.
- In a bowl, whisk the eggs with cottage cheese, salt, and pepper until mostly uniform. Optionally, blend the mixture for a smooth texture.
- Fold in chopped spinach, shredded cheese, and any diced vegetables or proteins.
- Spoon the mixture into the muffin cups, filling each about 3/4 full.
- Bake on the middle rack for 20–25 minutes until lightly golden and a toothpick inserted comes out mostly clean.
- Let the egg bites cool for 5 minutes before removing from the tin. Serve warm.
Notes
These egg bites reheat perfectly and can be stored in the fridge for several days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American