Cottage Cheese Egg Bites
Creamy, savory, and endlessly satisfying, these Cottage Cheese Egg Bites are the little morning miracles you didn’t know you needed.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 6 large Eggs Room temperature if possible.
- 1 cup Cottage Cheese Full-fat or low-fat depending on preference.
- 1/2 cup Shredded Cheese Cheddar, mozzarella, or your favorite.
- 1/2 cup Diced Veggies Finely chopped (spinach, bell peppers, mushrooms, etc.).
- 1/2 teaspoon Salt Or to taste.
- 1/4 teaspoon Black Pepper Freshly ground preferred.
- 1/4 teaspoon Garlic Powder Optional for extra flavor.
- 1/4 teaspoon Smoked Paprika Optional for extra flavor.
- Chopped Fresh Herbs Optional mix-ins (chives, parsley).
- Cooked Bacon or Ham Pieces Optional mix-ins.
- Red Pepper Flakes Optional mix-ins.
Instructions
- Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
- Lightly grease a standard 12-cup muffin tin with cooking spray, butter, or line with silicone liners.
- Crack the eggs into a large mixing bowl and whisk until combined and slightly frothy.
- Stir in the cottage cheese and shredded cheese until uniform.
- Fold in the diced veggies and any optional mix-ins. Season with salt, pepper, and any desired spices.
- Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden.
- Let the egg bites cool in the tin for 3 to 5 minutes before gently removing them.
Notes
Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freeze in a single layer for up to 2 months.