Mornings can feel like a race against time, but these Healthy Cottage Cheese Egg Bites are here to save the day, and they taste amazing! Packed with protein and loaded with veggies, they’re an easy, nutritious option for busy mornings or a quick snack.
What I love about these egg bites is how versatile they are. You can customize them with your favorite veggies, or even sneak in some cheese for extra flavor. Whether you’re feeding the family or just looking for a meal prep win, these little bites have got your back.
What You’ll Need
- 8 large eggs
- 1 cup cottage cheese (whole or 2% fat)
- ½ cup fresh spinach, chopped
- ¼ cup red bell pepper, finely diced
- ¼ cup green onions, chopped
- Salt and pepper, to taste
- Optional: ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
Pro Tips
- Blend for Smoothness: For a super creamy texture, blend the cottage cheese and eggs together. If you prefer a little more texture, whisk them by hand.
- Don’t Overfill: Fill each muffin cup about ¾ full. This gives the egg bites room to puff up without spilling over.
- Cool Slightly Before Removing: Let the egg bites cool for a few minutes in the tin before removing. This will help them hold their shape and prevent sticking.
- Customize to Taste: Feel free to swap in your favorite ingredients! Try adding cooked bacon, sausage, or different veggies to make these egg bites your own.
Tools Required
- Muffin tin (12-cup)
- Blender or mixing bowl and whisk
- Cooking spray or oil for greasing
- Measuring cups and spoons
Substitutions and Variations
- Dairy-Free: Use a dairy-free cottage cheese alternative and plant-based cheese to make this recipe dairy-free.
- Low-Carb: Swap whole eggs for egg whites and skip the cheese for a lower-carb version.
- Spicy Kick: Add diced jalapeños and pepper jack cheese if you like a little heat in your breakfast.
Make-Ahead Tips
- Freezing: After baking, let the egg bites cool completely, then store them in an airtight container. They’ll stay good in the fridge for up to 4 days, or you can freeze them for up to 1 month.
- Reheating: Simply pop them in the microwave for about 30 seconds from the fridge, or 1-2 minutes from frozen.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or use silicone muffin cups.
- Prepare the Ingredients: In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until smooth.
- Add Veggies: Stir in the chopped spinach, bell pepper, and green onions.
- Fill the Muffin Tin: Pour the mixture evenly into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until the centers are set and the tops are lightly golden.
- Cool and Serve: Let the egg bites cool in the tin for a few minutes before removing. Serve warm or store for later.
Nutritional Breakdown (per egg bite)
- Calories: 90
- Protein: 7g
- Fat: 6g
- Carbohydrates: 2g
Note: Nutritional values may vary depending on the ingredients used.
Leftovers and Storage
- Refrigeration: Store leftover egg bites in an airtight container in the fridge for up to 4 days.
- Freezing: If you want to keep them longer, freeze the egg bites after they’ve cooled completely. They’ll last for up to a month in the freezer.
FAQs
Can I use egg whites instead of whole eggs?
Yes! If you prefer to use egg whites, substitute them with 2 cups of egg whites to replace the 8 whole eggs.
Can I make these egg bites dairy-free?
Absolutely. Use a dairy-free cottage cheese alternative and plant-based cheese to make them dairy-free.
How do I prevent the egg bites from sticking to the muffin tin?
Be sure to grease the muffin tin well with cooking spray, or you can use silicone muffin cups to make removal easier.
Wrap Up
These Healthy Cottage Cheese Egg Bites are the perfect solution for busy mornings, meal prep, or even a quick snack. I really hope you give them a try! They’re easy, delicious, and a great way to sneak in some extra protein and veggies.
Once you’ve made them, I’d love to hear your thoughts. Drop a comment below with your experience or any questions you might have!
