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Cottage Cheese Egg Bites

These Cottage Cheese Egg Bites are a simple, high-protein breakfast or snack that are easy to prepare and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Adds moisture, creaminess, and protein.
  • 6 large eggs Main structure builder.
  • 1/2 cup shredded cheddar cheese Brings savory flavor and helps create a pleasant texture.
  • 1/4 cup chopped spinach Adds a pop of color and fresh flavor.
  • 1/4 cup chopped red bell pepper Offers sweet crunch and visual contrast.
  • 1/2 teaspoon garlic powder Builds a subtle savory backbone.
  • 1/4 teaspoon salt Light seasoning to highlight flavors.
  • 1/4 teaspoon black pepper Light seasoning to highlight flavors.
  • 1/4 teaspoon onion powder Builds a subtle savory backbone.
  • 1/2 teaspoon baking powder A small lift agent that makes the texture slightly more pillowy.
  • 1 tablespoon olive oil Adds silkiness and moisture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or olive oil.
  2. Crack the eggs into a large mixing bowl and whisk until fully blended and slightly frothy.
Combining Ingredients
  1. Add the cottage cheese to the eggs and stir until evenly mixed.
  2. Add shredded cheddar cheese, chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir everything together until well combined.
  3. In a small bowl, mix the baking powder with a tiny bit of water to activate it, then stir this into the egg mixture.
  4. Pour in the olive oil and mix until smooth and evenly distributed.
Baking
  1. Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
  2. Bake in the preheated oven for 18 to 20 minutes, or until the egg bites are set and golden on top.
  3. Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
  4. Carefully run a knife around the edges of each egg bite to release them from the tin.
  5. Serve warm or store in an airtight container.

Notes

Great for meal prep and can be stored in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave, oven, or skillet.