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Cottage Cheese Egg Bites

These Cottage Cheese Egg Bites are a simple, make-ahead recipe perfect for breakfast, lunch, snacks, or easy dinners. Packed with familiar flavors and easy to customize for picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use low-fat or regular based on preference.
  • 6 large eggs The base for binding.
  • 1/2 cup shredded cheddar cheese Pre-shredded can be used for convenience.
  • 1/4 cup chopped spinach Chop into small pieces for even cooking.
  • 1/4 cup chopped red bell pepper Chop finely to blend in.
Seasonings
  • 1/2 teaspoon garlic powder Adds depth of flavor.
  • 1/4 teaspoon salt To enhance overall taste.
  • 1/4 teaspoon black pepper Freshly ground for best flavor.
  • 1/4 teaspoon onion powder For added flavor.
  • 1/2 teaspoon baking powder Important for lightness.
  • 1 tablespoon olive oil Helps with texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil.
  2. In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy.
  3. Add the cottage cheese to the eggs and stir until evenly mixed.
  4. Sprinkle in shredded cheddar cheese and mix it into the egg mixture.
  5. Add chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir until well combined.
  6. In a small bowl, mix baking powder with a tiny bit of water to activate it. Stir this into the egg mixture.
  7. Pour in the tablespoon of olive oil and mix until smooth and evenly distributed.
  8. Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set and golden on top.
  2. Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
  3. Run a knife around the edges of each egg bite to release them from the tin.
  4. Serve warm, or let them cool to room temperature before storing.

Notes

These egg bites can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to one month. Reheat by covering with a damp paper towel in the microwave or in the oven.