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–+ servings
Cottage Cheese Egg Bites

Cottage Cheese Egg Bites for a Wholesome Protein Boost

Cottage Cheese Egg Bites are a healthy, protein-packed snack that are quick to prepare and customizable to your taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 1 cup Cottage Cheese Substitute with dairy-free alternatives for a vegan option.
  • 6 large Eggs Provides structure and fluffy texture.
  • 1 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 1 tablespoon Olive Oil Can use any oil of preference.
For the Flavor
  • 1 cup Shredded Cheddar Cheese Can be replaced with mozzarella or Swiss.
  • 1 cup Chopped Spinach May substitute with kale or other greens.
  • 1 medium Chopped Red Bell Pepper Any bell pepper color can be used.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute but adjust quantity.
  • 1 teaspoon Onion Powder May use finely chopped onions.
  • 1/2 teaspoon Salt Omit for low-sodium diets.
  • 1/4 teaspoon Black Pepper Adjust to taste.

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk
  • Spatula

Method
 

Step by Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.
  2. In a large mixing bowl, crack the large eggs and whisk them vigorously until well blended and frothy.
  3. Add the creamy cottage cheese to the whipped eggs and mix until smooth and well-combined.
  4. Stir in the shredded cheddar cheese into the mixture until fully incorporated.
  5. Mix in chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder thoroughly.
  6. Mix baking powder with a splash of water until it bubbles, then incorporate it into your egg blend.
  7. Pour in the olive oil and stir until the batter is smooth and all ingredients are well combined.
  8. Spoon the egg mixture into the greased muffin cups, filling them nearly to the top.
  9. Bake for about 18-20 minutes, until golden and puffed. A toothpick should come out clean.
  10. Allow the bites to cool for about 5 minutes before removing them from the muffin tin.
  11. Store leftovers in an airtight container in the fridge for up to four days.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 2gProtein: 7gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 150mgPotassium: 60mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 2mg

Notes

Whisk the eggs thoroughly to create an airy base. Leave some space in the muffin cups for rising to avoid messy spills.

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