Go Back
–+ servings
Cottage Cheese Egg Bites

Cottage Cheese Egg Bites for a Fluffy, Protein-Packed Treat

No ratings yet
Cottage Cheese Egg Bites are fluffy and protein-packed treats perfect for breakfast or any snack time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cottage Cheese Substitute with dairy-free alternatives for a vegan option.
  • 6 large Eggs Ensure they are fresh for the best results.
  • 1 tablespoon Olive Oil Any neutral oil can be used if needed.
For the Add-Ins
  • 1 cup Shredded Cheddar Cheese Substitute with mozzarella or Monterey Jack if desired.
  • 1 cup Chopped Spinach Can be replaced with kale or other greens.
  • 1 medium Chopped Red Bell Pepper Swap with diced tomatoes or zucchini for variety.
  • 1 teaspoon Garlic Powder Use fresh garlic sparingly for a milder taste.
For Seasoning
  • 1 teaspoon Salt Enhances and balances the flavor.
  • 1/2 teaspoon Black Pepper Adjust according to your taste preference.
  • 1 teaspoon Onion Powder Avoid fresh onions to prevent excess moisture.
For Lightness
  • 1 teaspoon Baking Powder Essential for achieving a light, airy texture.

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk

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 non-stick spray.
  2. In a large mixing bowl, crack in the large eggs and whisk vigorously until frothy, about 1-2 minutes.
  3. Add the creamy cottage cheese to the whisked eggs, mixing thoroughly until fully incorporated.
  4. Stir in the shredded cheddar cheese until evenly distributed throughout the egg mixture.
  5. Fold in the chopped spinach, diced red bell pepper, garlic powder, salt, black pepper, and onion powder.
  6. Combine the baking powder with a splash of water to activate it, then stir into the egg mixture.
  7. Drizzle the olive oil into the mix, stirring until smooth and evenly blended.
  8. Fill each muffin cup with the egg mixture, filling them almost to the top.
  9. Bake for 18-20 minutes or until the tops are set and lightly golden.
  10. Allow the muffin tin to cool for 5 minutes, then run a knife around the edges to release each bite.
  11. Enjoy warm or cool completely before transferring to an airtight container for storage.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

Cottage Cheese Egg Bites can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave for about 30 seconds or in the oven at 350°F for 10-12 minutes.

Tried this recipe?

Let us know how it was!