Description
Soft, protein-packed, and creamy egg bites baked in a muffin tin, perfect for meal prep or quick breakfasts.
Ingredients
- 1 cup cottage cheese (full-fat preferred)
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
- 1/2 cup diced vegetables (spinach, bell peppers, onions, or a mix)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or cooking spray, for greasing the muffin tin
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the cottage cheese and eggs until smooth.
- Stir in the shredded cheese until evenly mixed.
- Fold in the diced vegetables, and season with salt and black pepper.
- Spoon the mixture into the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until the edges are golden and a toothpick comes out clean.
- Let the egg bites cool for 5 minutes in the tin, then gently remove and cool further before serving.
Notes
For a smoother bite, use ricotta instead of cottage cheese. Adjust seasoning based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American