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Cottage Cheese Egg Bites Recipe

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Delicious and protein-packed Cottage Cheese Egg Bites are a perfect breakfast or snack option. These fluffy, savory bites combine eggs, creamy cottage cheese, fresh vegetables, and melty shredded cheese, baked to golden perfection in muffin tins. Easy to prepare and freeze, they make a convenient and nutritious grab-and-go meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 egg bites (4 servings)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Egg Mixture

  • 7 large Eggs
  • 3 large Egg Whites
  • 1 cup Cottage Cheese with Chives (low fat or full-fat)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Garlic Powder

Vegetables

  • 1/2 cup Red Bell Pepper, deseeded and finely chopped
  • 1 cup Spinach, finely chopped

Cheese

  • 1/2 cup Shredded Cheese (cheddar, Monterey jack, or Swiss)

Optional Herbs

  • 2 tablespoons freshly chopped dill or parsley (use if your cottage cheese is unflavored)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners and generously spray with cooking oil to prevent sticking.
  2. Whisk Eggs: In a large mixing bowl, whisk together the 7 large eggs and 3 large egg whites until well combined and slightly frothy.
  3. Add Cottage Cheese and Seasonings: Whisk in 1 cup of dill cottage cheese (or regular cottage cheese with herbs if preferred), 1/4 teaspoon salt, and 1/4 teaspoon garlic powder until fully incorporated.
  4. Incorporate Vegetables and Herbs: Stir in the finely chopped red bell pepper and spinach along with 2 tablespoons of freshly chopped dill or parsley if using unflavored cottage cheese. Mix thoroughly to evenly distribute the veggies and herbs.
  5. Add Shredded Cheese: Fold in 1/2 cup of shredded cheese such as cheddar, Monterey jack, or Swiss cheese to add richness and flavor.
  6. Fill Muffin Tin: Evenly divide the egg mixture into the prepared muffin cups, filling each about three-quarters full to allow room for puffing during baking.
  7. Bake Egg Bites: Place the muffin tin on the center rack of the preheated oven and bake for 25-30 minutes. Bake until the egg bites are set, puffed up, and lightly golden.
  8. Cool Down: Turn off the oven and leave the egg bites inside to cool down gradually for 20 minutes. This helps prevent cracking and settling. Then transfer to a wire rack to cool completely at room temperature. Note that the bites will deflate slightly as they cool.
  9. Store Properly: Once cooled, store the egg bites in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. Thaw frozen bites in the refrigerator before serving.

Notes

  • Use low-fat or full-fat cottage cheese based on your preference – full-fat will give a richer flavor.
  • Feel free to substitute or add other finely chopped vegetables such as mushrooms, onions, or zucchini.
  • If using unflavored cottage cheese, fresh herbs such as dill or parsley add great flavor.
  • These egg bites can be reheated in the microwave or oven for a quick meal.
  • Do not overfill muffin tins to prevent overflow during baking.
  • Cooling gradually in the oven prevents cracking and helps maintain texture.

Find it online: https://cheftinaskitchen.com/cottage-cheese-egg-bites-recipe/