Cottage Cheese Egg Bites (Printable Version)

Fluffy egg bites blending cottage cheese and savory vegetables for a nutritious start or snack.

# Ingredient List:

01 - 6 large eggs

02 - 1 cup cottage cheese (full-fat or low-fat)

03 - 1/2 cup shredded cheddar cheese

04 - 1/4 cup grated parmesan cheese

05 - 1/2 cup baby spinach, finely chopped

06 - 1/4 cup red bell pepper, finely diced

07 - 1/4 cup green onions, finely sliced

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - 1/4 teaspoon smoked paprika (optional)

11 - Nonstick cooking spray or small amount of oil for greasing muffin tin

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or oil.

02 - In a large mixing bowl, whisk the eggs until well blended and uniform in color.

03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until fully incorporated.

04 - Gently fold in the chopped spinach, red bell pepper, and green onions until evenly distributed.

05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

06 - Bake for 22-25 minutes, or until the egg bites are set and lightly golden on top.

07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.

01 -

The cottage cheese makes them incredibly fluffy without any fancy technique or equipment
You can grab two for breakfast and feel satisfied until lunch, no mid-morning crash
They reheat beautifully so you can make a batch Sunday and eat all week

02 -

Overmixing after adding the vegetables can make the texture slightly tough, so fold gently and stop as soon as everything is combined
Letting them cool completely before storing prevents condensation from making them soggy in the refrigerator

03 -

Use a cookie scoop to portion the batter evenly and cleanly without making a mess
Sprinkle a little extra cheese on top during the last two minutes of baking for a gorgeous golden crust