Cottage Cheese Egg Bites Recipe

Packed with protein and a creamy texture, these easy cottage cheese egg bites make the perfect grab-and-go breakfast.

5 from 3 votes

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Course: Breakfast

Keyword: easy, healthy, on the go

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 209kcal

Ingredients

1 tbsp olive oil extra virgin
¼ cup green onion sliced
1 red bell pepper finely chopped
2 cups spinach loosely packed + roughly chopped
9 large eggs
1 cup cottage cheese
¾ cup cheddar cheese shredded
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Preheat the oven to 325 degrees Fahrenheit. Fill a 13x9” baking pan with at least 1“ water and place it on the bottom rack of the oven. Allow the water to preheat with the oven. Grease a nonstick 12 cup muffin pan with cooking spray or olive oil. See notes for tips.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add green onion, bell pepper, and spinach to the pan and saute for 3 to 4 minutes until veggies are softened and spinach is wilted. Transfer the cooked veggies to a plate with a paper towel on it – the paper towel will absorb any excess oil. Place the veggies in the fridge to cool.
Combine eggs and cottage cheese in a large bowl. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, place these ingredients into a high speed blender and blend until smooth.
Stir the shredded cheese, garlic powder, salt, and pepper into the blended egg mixture.
Divide the cooled veggie mixture among the greased muffin pan. Pour the egg mixture over the veggies. Each muffin cup will be filled about ¾ of the way full.
Bake in the preheated oven for 22 to 25 minutes or until the egg muffins are no longer jiggly and a toothpick inserted comes out clean.

Notes

These egg bites can be tricky to get out of the muffin pan cleanly so don't skimp on the greasing your muffin pan. Alternatively, you can use silicone liners in your muffin pan or use a silicone muffin pan to allow you to easily pop the muffins out once cooked.

Store leftovers in the fridge in an airtight container for up to 3 to 4 days. To reheat, simply pop them in the microwave for a minute or two until they're warmed through.

Substitute 1 1/4 cup liquid egg whites for whole eggs if preferred.

Experiment with your favorite mix-ins such as kale, mushrooms, tomatoes, fresh herbs, and bacon.

For more variations and substitutions, see full blog post above.

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