Description
These cottage cheese egg bites are packed with protein, incredibly fluffy, and easy to make. Perfect for meal prep, they can be stored in the fridge or freezer for a quick grab-and-go breakfast. Enjoy them plain or customize with your favorite mix-ins like cheese, veggies, or meat.
Ingredients
Scale
- 6 large eggs
- ½ cup cottage cheese
- ½ cup shredded cheddar cheese (or cheese of choice)
- ½ cup diced vegetables (e.g., spinach, bell peppers, mushrooms)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- Blend eggs and cottage cheese in a blender for 30 seconds until smooth.
- Add shredded cheese, veggies, and cooked meat into the egg mixture and stir.
- Pour the mixture into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until the egg bites are set and slightly golden on top.
- Let cool for 5 minutes before removing from the muffin tin.
- Serve warm or store for later.
Notes
- For extra flavor, try adding fresh herbs like chives or parsley.
- To prevent excess moisture, sauté watery vegetables like mushrooms or tomatoes before adding them.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for 30-45 seconds or in the oven at 300°F for 5-7 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 egg bite
- Calories: 80kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg