Delicious and Healthy Cottage Cheese Egg Bites Recipe

Looking for a protein-packed, low-carb breakfast that’s both delicious and easy to make? Cottage cheese egg bites are the answer you’ve been craving. Creamy, fluffy, and endlessly customizable, these little bites are taking healthy mornings to the next level — and once you try them, you’ll never go back to plain scrambled eggs. Read on to discover why this recipe is your new breakfast obsession.

Description

Soft, savory, and perfectly portioned, cottage cheese egg bites are like tender little clouds of protein-packed goodness. Each bite melts in your mouth with a rich, creamy flavor complemented by fluffy eggs and your favorite mix-ins. Think of them as the ultimate morning comfort that greets you at the breakfast table with a warm hug and a burst of flavor.

These egg bites are a beautiful blend of convenience and indulgence. Their creamy texture and mild tang from the cottage cheese make them stand out from your typical scrambled eggs or omelet. The smooth custard-like interior reminds you of a cheesy soufflé, while their grab-and-go size makes them perfect for busy mornings or lazy weekend brunches.

Why You’ll Love This Recipe

If you are looking for a high-protein breakfast that is fast and family-friendly, these cottage cheese egg bites check every box. They are naturally gluten-free, low in carbs, and customizable with endless flavors from veggies to meats to herbs. Whether you are meal-prepping for the week or feeding a hungry morning crowd, these bites are easy to make and store.

Beyond being healthy and satisfying, they are incredibly forgiving. You can pack them with any leftovers like roasted veggies or cooked bacon, making them not just delicious but also a smart way to reduce waste. Their texture and flavor stay intact even after reheating, which also makes them a beloved option for busy households and weekday routines.

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 small red bell pepper chopped
• 1 cup baby spinach chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Black pepper to taste

Equipment

• Mixing bowl
• Blender or food processor
• 12-cup muffin tin
• Nonstick cooking spray
• Oven

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin generously with nonstick cooking spray. Trust me, you will thank yourself later during cleanup.
2. Step 2: In a small skillet over medium heat, warm the olive oil and sauté the chopped red bell pepper and spinach for 2 to 3 minutes just until softened. This amps up their flavor and gets rid of excess moisture that would otherwise affect the texture of the egg bites.
3. Step 3: In a blender or food processor, combine the eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy. This step is the key to achieving that velvety texture — almost like a mini quiche but without any crust.
4. Step 4: Transfer the blended mixture to a bowl and fold in the cheddar cheese and the sautéed veggies. Stir gently just until everything is evenly combined.
5. Step 5: Pour the mixture into each muffin cup, filling them about three-quarters full. I like to use a measuring cup for this so everything stays tidy and even.
6. Step 6: Bake for 22 to 25 minutes or until the tops are puffed and set. A toothpick inserted into the center should come out clean. Be careful not to overbake or they may turn rubbery.
7. Step 7: Let them cool in the muffin pan for 5 minutes, then use a butter knife to gently loosen and lift each one out. The slight wait helps them firm up and release cleanly.
8. Step 8: Enjoy warm or let them cool completely and store for later. They are delicious either way.

Nutrition per serving

Serving and Storage Tips

These egg bites can be served warm right out of the oven or stored for later. To refrigerate, allow them to cool completely and place in an airtight container for up to 5 days. For longer storage, freeze them individually and store in a freezer-safe bag or container for up to 2 months.

To reheat, microwave refrigerated egg bites for 30 to 40 seconds. If frozen, reheat in the microwave for 60 to 90 seconds or until heated through. They also reheat beautifully in an air fryer or oven at 325 degrees Fahrenheit for 8 to 10 minutes. For meal prep, prepare the mixture the night before and bake in the morning for fresh and effortless egg bites.

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

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Cottage Cheese Egg Bites

Soft, savory, and perfectly portioned, these cottage cheese egg bites are creamy, protein-packed clouds filled with fluffy eggs, cottage cheese, cheddar, and veggies. Perfect for meal prep, breakfast, or a healthy high-protein snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12 egg bites

Calories 108 kcal

Ingredients

  

1x2x3x

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 small red bell pepper chopped
• 1 cup baby spinach chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Black pepper to taste

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
• In a skillet over medium heat, add olive oil and sauté the chopped red bell pepper and spinach for 2 to 3 minutes until slightly softened. Remove from heat.
• In a blender or food processor, combine eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper. Blend until smooth and fully combined.
• Stir in the shredded cheddar cheese and sautéed vegetables. Mix gently but thoroughly.
• Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
• Bake for 22 to 25 minutes or until the tops are just set and a toothpick inserted into the center comes out clean.
• Allow the egg bites to cool in the pan for 5 minutes, then run a butter knife around the edges to release them.
• Serve warm or let cool completely before storing.

Nutrition

Calories: 108kcalCarbohydrates: 2gProtein: 9gFat: 7gSodium: 210mgFiber: 0.5gSugar: 1g

Keyword high protein, low carb, meal prep, egg bites, cottage cheese, healthy, breakfast

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