Fluffy Cottage Cheese Egg Bites (Printable Format)
Fluffy, protein-rich bites with cottage cheese and savory vegetables for a quick nutritious boost.
# What You Need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1 cup cottage cheese
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese
→ Vegetables
05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika
→ Oils
11 - Nonstick cooking spray or small amount of oil for greasing
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or oil.
02 - Crack eggs into a large mixing bowl and whisk until well blended and uniform in color.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika to the eggs. Whisk until fully incorporated.
04 - Gently fold in the chopped spinach, red bell pepper, and green onions until evenly distributed.
05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22-25 minutes, until the egg bites are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- Each bite packs 7 grams of protein but feels lighter than a typical egg breakfast
- You can prep twelve at once and eat them all week without any reheating drama
02 -
- Overfilling the muffin cups causes overflow and uneven cooking so stick to three quarters full
- Letting them cool completely before storing prevents condensation that makes them soggy
03 -
- Use full fat cottage cheese if you want the richest, creamiest result
- A blender creates an even smoother batter if you mind the cottage cheese texture