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Cottage Cheese Egg Bites

These savory egg bites are prepared with cottage cheese, shredded cheese, and diced vegetables, making them a perfect, protein-rich snack or breakfast option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheese (cheddar or your choice) Use a firmer cheese for better browning
  • 1/2 cup diced vegetables (e.g., bell peppers, spinach, onions) Ensure they're dry to prevent sogginess
  • to taste Salt and pepper For seasoning
  • Cooking spray or oil For greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin thoroughly with cooking spray or a thin layer of oil.
  2. Crack the eggs into a mixing bowl and add the cottage cheese, a generous pinch of salt, and a few grinds of black pepper. Whisk until relatively smooth.
  3. Stir in the shredded cheese and the diced vegetables until evenly distributed.
  4. Divide the mixture among the prepared muffin cups, filling each about 2/3 full. This helps prevent spillover.
Baking
  1. Bake for 20–25 minutes. Start checking at 20 minutes; the tops should be lightly golden and the centers should no longer jiggle.
  2. Let the egg bites cool in the tin for 5 minutes before carefully removing them with a thin knife.

Notes

These egg bites can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual bites in the microwave for 30–60 seconds until warm.