Cottage Cheese Egg Bites
Soft, fluffy, and protein-packed Cottage Cheese Egg Bites made with simple ingredients for an easy breakfast or meal prep option.
Equipment
- Muffin tin
- Blender
- Mixing Bowl
- Oven
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped spinach
- 1/4 cup diced red bell pepper
- 1 tablespoon chopped chives
- 1 small amount nonstick spray for the muffin tin
Instructions
- Preheat the oven and grease a muffin tin well.
- In a blender, combine eggs, cottage cheese, salt, pepper, and garlic powder until smooth.
- Stir in the cheddar, spinach, red bell pepper, and chives.
- Divide the mixture evenly into the muffin cups, filling each about three quarters full.
- Bake until the centers are set and the tops are lightly golden.
- Let cool briefly before removing from the pan and serving warm.
Notes
- Use a blender for the smoothest texture.
- Drain vegetables well to avoid watery egg bites.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently in the microwave or oven.