Fluffy Breakfast Cottage Cheese Egg Bites for Busy Mornings

Transform leftover cottage cheese into high-protein Fluffy Breakfast Cottage Cheese Egg Bites, perfect for busy mornings!

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Prep Time 10

Cook Time 18

Cooling Time 5

Total Time 33

Servings: 4 bites

Course: Breakfast

Cuisine: American

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

6 large Eggs
1 cup Cottage Cheese can be substituted with ricotta
1/4 cup Milk use almond milk for dairy-free option
1/2 teaspoon Salt reduce or omit for low-sodium version
1/4 teaspoon Ground Black Pepper omit for milder taste

For the Flavor Boost

1 cup Shredded Cheddar Cheese can swap with mozzarella
1/4 cup Chopped Fresh Chives substitute with green onions if desired
1/2 cup Diced Bell Pepper replace with zucchini or spinach

Equipment

Muffin Tin
Blender

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a standard muffin tin with nonstick spray.
In a blender, combine the eggs, cottage cheese, milk, salt, and ground black pepper. Blend until smooth and frothy.
Transfer the egg mixture to a bowl and gently stir in the shredded cheddar cheese, chopped chives, and diced bell pepper.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 16 to 18 minutes until puffed up and set in the center.
Allow to cool slightly for about 5 minutes before removing from the tin and serving warm.

Nutrition

Serving: 1biteCalories: 70kcalCarbohydrates: 2gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 150mgPotassium: 100mgSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Customize with your favorite veggies and cheeses to suit your taste.

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