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–+ servings
Cottage Cheese Egg Bites

Cottage Cheese Egg Bites: Wholesome Flavor in Every Bite

Cottage Cheese Egg Bites are protein-packed delights perfect for breakfast that satisfy cravings guilt-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 bites
Course: Breakfast
Cuisine: Gluten-Free
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 6 large Eggs Use large for fluffiness
  • 1 cup Cottage Cheese Full-fat preferred for flavor
  • 1 cup Shredded Cheddar Cheese Can swap with mozzarella or feta
  • 0.5 teaspoon Garlic Powder Adjust to taste
  • 0.5 teaspoon Onion Powder Adjust to taste
  • to taste Salt Adjust to preference
  • to taste Black Pepper Adjust to preference
For the Veggie Mix
  • 1 cup Chopped Spinach Fresh or thawed frozen
  • 0.5 cup Diced Red Bell Pepper Any bell pepper variety works
For Baking
  • 1 Non-stick Spray or Silicone Muffin Tin Essential for easy release

Equipment

  • Blender
  • Muffin Tin
  • measuring cups
  • knife

Method
 

Step‑by‑Step Instructions for Cottage Cheese Egg Bites
  1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick spray.
  2. In a blender or bowl, combine eggs, cottage cheese, and cheddar cheese. Add garlic powder, onion powder, salt, and pepper. Blend until smooth.
  3. Gently fold in chopped spinach and diced red bell pepper into the egg mixture.
  4. Pour the mixture into the greased muffin tin, filling each cup about three-quarters full.
  5. Bake for 25 to 30 minutes until golden brown and puffed. Test with a toothpick for doneness.
  6. Let cool in the tin for 5 minutes. Run a knife around the edges before removing.

Nutrition

Serving: 1biteCalories: 100kcalCarbohydrates: 2gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 90mgSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 1 week in the fridge or freeze for up to 3 months.

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