Cottage Cheese Egg Bites
Quick, high-protein breakfast bites made with cottage cheese and eggs, perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup cottage cheese, full-fat recommended
- 1 cup shredded cheese (sharp cheddar or mozzarella)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach (fresh or well-drained frozen)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh chives, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin tin generously with cooking spray or butter.
- Whisk the room-temperature eggs until smooth and slightly frothy.
- Add cottage cheese and whisk vigorously for about 30 seconds until combined.
- Stir in shredded cheese, diced bell peppers, and drained spinach. Season with salt and pepper.
- Divide the mixture evenly among the 12 muffin cups, filling each roughly two-thirds full.
- Bake for 20–25 minutes until lightly golden. A toothpick should come out clean.
- Let cool in the tin for 3–4 minutes before removing.
Notes
For best texture, use room-temperature eggs and drain excess moisture from frozen spinach well.
Find it online: https://www.mealbreeze.com/easy-cottage-cheese-egg-bites/