Cottage Cheese Egg Bites (Print View)

Protein-rich egg bites with cottage cheese and veggies, perfect for breakfast or a nutritious snack.

# What You Need:

→ Dairy & Eggs

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

→ Vegetables

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

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)

→ Oils

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

# How to Make It:

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.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until combined.
04 - Fold in the chopped spinach, red bell pepper, and green onions.
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.

# Expert Tips:

01 -
  • You get 12 protein-packed bites ready in under 40 minutes with almost zero hands-on time
  • The cottage cheese creates a texture that's impossibly light while keeping everything moist
02 -
  • Don't skip the cooling time in the pan or they'll fall apart when you try to get them out
  • The egg bites will puff up beautifully in the oven then settle slightly—that's completely normal
03 -
  • Use an ice cream scoop for perfectly portioned, mess-free filling
  • Let the mixture sit for 10 minutes before baking for even fluffier results

Go Back