Muffin Tin Cottage Cheese Egg Bites (Printable)
Fluffy baked egg bites blended with cottage cheese, spinach, and cheddar for a protein-packed morning meal.
# 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)
# Directions:
01 - Preheat your oven to 350°F. Grease a standard 12-cup muffin tin or line with silicone muffin liners.
02 - In a blender, combine eggs, cottage cheese, milk, salt, pepper, and garlic powder. Blend until smooth and frothy.
03 - In a mixing bowl, combine the spinach, red bell pepper, green onions, and shredded cheddar cheese.
04 - Pour the egg mixture over the vegetables and cheese. Stir gently to combine.
05 - Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
06 - Bake for 18–22 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for 5 minutes before running a knife around the edges to release. Serve warm or at room temperature.
# Expert Advice:
01 -
- These little bites pack nearly 8 grams of protein each but taste like a fluffy cloud of cheesy comfort
- They reheat beautifully in the microwave, making busy mornings feel thoughtful instead of rushed
02 -
- Overfilling the muffin cups will cause the bites to rise dramatically then deflate into dense little pucks, so stick to three-quarters full
- Letting them cool for those full 5 minutes makes the difference between bites that release cleanly and ones that stick stubbornly to the pan
03 -
- Blending the cottage cheese until completely smooth is the difference between creamy and grainy texture
- Adding cooked bacon or ham turns these into a complete breakfast, but reduce the salt to 1/4 teaspoon