Muffin Tin Cottage Cheese Egg Bites (Printable)
Fluffy egg bites with cottage cheese, vegetables and cheddar. Protein-packed breakfast ready in 30 minutes.
# What You'll Need:
→ Dairy & Eggs
01 - 8 large eggs
02 - 1 cup cottage cheese, preferably full-fat
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup milk or half-and-half
→ Vegetables
05 - 1/2 cup finely chopped baby spinach
06 - 1/4 cup diced red bell pepper
07 - 2 green onions, sliced
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder
# Directions:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin with non-stick spray or line with silicone muffin liners.
02 - Add eggs, cottage cheese, milk, salt, pepper, and garlic powder to a blender. Blend until completely smooth and frothy, about 30 seconds.
03 - In a mixing bowl, toss together the spinach, red bell pepper, green onions, and shredded cheddar cheese until evenly distributed.
04 - Pour the blended egg mixture over the vegetable-cheese mixture. Stir gently with a spatula just until combined.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
06 - Bake for 18-22 minutes until the egg bites are set and lightly golden on top. They should spring back when touched.
07 - Let cool in the pan for 5 minutes. Run a thin knife around the edges of each cup to release the bites. Serve warm or at room temperature.
# Expert Advice:
01 -
- They reheat beautifully and actually taste better the next day
- The cottage cheese makes them ridiculously fluffy without any fancy technique
02 -
- Overfilling the cups makes them stick and harder to remove
- Letting them cool completely before storing prevents condensation and sogginess
03 -
- Use a high speed blender to completely break down the cottage cheese curds
- Silicone liners are worth every penny for effortless removal