Cottage Cheese Egg Bites (Printer-friendly)

Fluffy egg bites with cottage cheese, cheddar, and fresh vegetables bake into portable portions ideal for busy mornings.

# 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)

# How-To Guide:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners.
02 - Combine eggs, cottage cheese, milk, salt, pepper, and garlic powder in a blender. Blend until completely smooth and frothy.
03 - In a 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. Gently fold together until just combined.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full to allow for rising.
06 - Bake for 18 to 22 minutes until the bites are set in the center and lightly golden on top.
07 - Let cool in the pan for 5 minutes. Run a knife around the edges of each cup to release, then remove carefully.

# Expert Advice:

01 -
  • They stay fluffy for days in the fridge, unlike regular scrambled eggs that turn rubbery
  • The cottage cheese creates a texture so creamy you will swear there is cream cheese hidden inside
  • You can grab two on your way out the door and eat them cold in the car without any regret
02 -
  • Over-blending the cottage cheese makes the texture too smooth, so pulse just until combined for the best results
  • Letting them cool completely before storing prevents condensation from making them soggy in the fridge
  • Silicone liners are worth the investment because these can stick to even well-greased tins
03 -
  • Use a cookie scoop to portion the batter evenly and avoid messy drips
  • Let the batter rest for 5 minutes before baking to let air bubbles rise for an even fluffier texture

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