Cottage Cheese Egg Bites (Printable)

Fluffy, protein-packed bites blending cottage cheese with eggs and vegetables. Perfect portable breakfast ready in 35 minutes.

# Ingredient List:

→ Dairy

01 - 1 cup cottage cheese (full-fat or low-fat)
02 - 1/2 cup shredded cheddar cheese
03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 6 large eggs

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup green onions, thinly sliced

→ Spices & Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder

→ Optional Add-ins

11 - 1/4 cup cooked bacon or ham, chopped
12 - 1/4 teaspoon smoked paprika

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a blender, combine cottage cheese, eggs, cheddar cheese, Parmesan, salt, pepper, and garlic powder. Blend until smooth and creamy.
03 - In a mixing bowl, combine chopped spinach, bell pepper, green onions, and any optional add-ins.
04 - Pour blended egg mixture into the bowl with vegetables and mix gently to combine.
05 - Divide mixture evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 22–25 minutes, or until centers are set and tops are slightly golden.
07 - Allow egg bites to cool for a few minutes, then remove from tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Protein that actually keeps you full until lunch without that weird jittery feeling
  • Make ahead means breakfast is ready while coffee brews
  • Vegetable haters somehow dont notice the spinach and peppers
02 -
  • Overfilling the cups makes them puff up dramatically then deflate into sad wrinkled bites
  • Letting them cool completely before refrigerating prevents condensation from making them soggy
03 -
  • Blend the cottage cheese first alone to break up the curds before adding eggs
  • Let the mixture rest 5 minutes before baking to settle any air bubbles

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