Muffin Tin Cottage Cheese Egg Bites (Printable)
Fluffy cottage cheese and egg bites loaded with vegetables, ready in 30 minutes for easy breakfasts or snacks.
# What You'll Need:
→ Dairy & Eggs
01 - 8 large eggs
02 - 1 cup cottage cheese (preferably full-fat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup milk or half-and-half
→ Vegetables
05 - 1/2 cup finely chopped baby spinach
06 - 1/4 cup diced red bell pepper
07 - 2 green onions, sliced
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder (optional)
# Directions:
01 - Preheat oven to 350°F. Generously grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners for easy removal.
02 - Add eggs, cottage cheese, milk, salt, pepper, and garlic powder to a blender. Blend on high speed until completely smooth and frothy, about 30-45 seconds.
03 - In a large mixing bowl, toss together spinach, red bell pepper, green onions, and shredded cheddar cheese until evenly distributed.
04 - Pour the blended egg mixture over the vegetables and cheese. Using a spatula, gently fold until just combined—avoid overmixing to keep the texture light.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. The egg bites will puff up during baking.
06 - Bake for 18-22 minutes, or until the egg bites are fully set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
07 - Let the egg bites cool in the muffin tin for 5 minutes. Run a thin knife around the edges to release, then carefully lift out. Serve warm or at room temperature.
# Expert Hints:
01 -
- They re ridiculously fluffy, not rubbery like some meal prep eggs tend to get
- Each bite packs 8 grams of protein but somehow tastes indulgent
02 -
- Don&apos t skip greasing the pan even if you think it looks non stick enough
- Let them cool in the pan for at least 5 minutes or they will fall apart when you try to remove them
03 -
- Blend the cottage cheese mixture longer than you think necessary to get that perfectly smooth texture
- Use really sharp cheddar because a little goes a long way flavor wise