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Protein-packed, creamy egg bites combining eggs, cottage cheese, fresh spinach, bell peppers, green onions, and shredded cheese, baked in muffin tins for a quick, wholesome breakfast or snack.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup cottage cheese, preferably low-fat
  • 1 cup fresh spinach, chopped
  • 1/2 cup bell pepper, diced
  • 1/4 cup green onion, sliced
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup shredded cheese (cheddar or choice)

Instructions

  1. Bring eggs to room temperature.
  2. Preheat oven to 350°F (175°C).
  3. Grease a muffin tin with cooking spray or line with silicone muffin cups.
  4. In a blender or food processor, combine eggs and cottage cheese; blend until smooth.
  5. Add salt, black pepper, garlic powder, and onion powder to the blender; blend until evenly mixed.
  6. In a bowl, combine chopped spinach, diced bell pepper, sliced green onion, and shredded cheese.
  7. Pour the blended egg mixture over the vegetables and cheese; stir gently to combine.
  8. Fill each muffin cup about three-quarters full with the mixture.
  9. Bake 18–20 minutes until set and lightly golden; a toothpick inserted in the center comes out clean.
  10. Remove the muffin tin and let the egg bites cool in the tin for about 5 minutes.
  11. Run a knife around the edges of each bite and gently lift them out of the tin.
  12. Let the egg bites cool completely before serving or storing.

Notes

Bring eggs to room temperature before blending for a smooth, creamy texture., Optionally sauté spinach and bell pepper before adding for extra flavor and softer texture., Monitor baking time closely to avoid drying out; check doneness with a toothpick around 18 minutes., Customize with different veggies (zucchini, cherry tomatoes, kale, mushrooms), cheeses (feta, mozzarella, pepper jack), or protein add-ins (bacon, ham, turkey sausage)., For dairy-free versions, substitute cottage cheese with silken tofu and use plant-based shredded cheese alternatives., Bake mini muffin sizes for 12–15 minutes; larger muffins for 20–25 minutes, baking until set., Store egg bites refrigerated in an airtight container up to 5 days; freezing is possible but may affect texture., Reheat in microwave 30–45 seconds to maintain moisture and flavor.

Nutrition

Find it online: https://theproteincook.com/grab-n-go-egg-bites-with-cottage-cheese/