Egg Bites Recipe With Cottage Cheese Recipe

BySoha

A light, protein-packed breakfast doesn’t have to be complicated. These egg bites with cottage cheese are fluffy, nutritious, and versatile enough to fit any morning routine. Whether you’re meal-prepping for the week or hosting brunch, this recipe delivers a café-style experience right at home.

egg bites recipe

Ingredients List

  • 6 large eggs
  • 1 cup cottage cheese
  • ½ cup shredded cheddar cheese (or cheese of choice)
  • ¼ cup diced bell peppers
  • ¼ cup baby spinach, chopped
  • 2 tbsp green onions, finely sliced
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • Nonstick spray or butter, for greasing

Step-by-Step Instructions

Step 1 – Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a muffin tin generously with nonstick spray or butter to prevent sticking.

Step 2 – Blend the Base

In a blender, combine eggs and cottage cheese. Blend until smooth and frothy. This step ensures light, custard-like bites.

Step 3 – Add Flavor

Pour the blended mixture into a large bowl. Stir in shredded cheese, bell peppers, spinach, green onions, garlic powder, paprika, salt, and pepper. Mix gently until combined.

Step 4 – Fill the Molds

Evenly distribute the mixture into the muffin tin, filling each cup about three-quarters full.

Step 5 – Bake to Perfection

Bake for 20–25 minutes, or until the tops are set and lightly golden. A toothpick inserted should come out clean.

Step 6 – Cool and Serve

Allow the egg bites to rest for 5 minutes before removing from the tin. Serve warm or cool for storage.

Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Servings

Makes 12 egg bites (4 servings, 3 bites each)

Nutritional Information (approx. per serving)

  • Calories: 180
  • Protein: 18g
  • Carbohydrates: 4g
  • Fat: 9g
  • Fiber: 1g

Storage Instructions

Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag,good for up to 2 months. Reheat in the microwave for 30–45 seconds or in the oven at 325°F (160°C) for 8–10 minutes.

Suggestions

  • Add a kick: Mix in diced jalapeños or a pinch of chili flakes.
  • Make it meaty: Fold in cooked turkey bacon, ham, or sausage crumbles.
  • Dairy-free option: Swap cottage cheese with a plant-based ricotta and omit cheddar.
  • Brunch-ready: Pair with avocado toast, a fresh fruit salad, or roasted potatoes.

Seasonal Relevance

  • Spring: Use asparagus tips and fresh herbs like dill.
  • Summer: Add zucchini, tomatoes, and basil.
  • Fall: Fold in roasted butternut squash and sage.
  • Winter: Incorporate mushrooms, kale, and thyme for warmth and depth.

Conclusion

These egg bites with cottage cheese are proof that wholesome, high-protein meals can be quick, elegant, and satisfying. Their creamy texture, customizable flavors, and make-ahead convenience make them a staple for busy mornings and leisurely brunches alike.

Egg Bites Recipe With Cottage Cheese Recipe
Pin
Print

Egg Bites Recipe With Cottage Cheese Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

180

kcal
Total time

35

minutes

These fluffy egg bites with cottage cheese are protein-packed, creamy, and perfect for meal prep or a quick, nourishing breakfast. With customizable fillings, they bring a café-style experience straight to your kitchen.

Ingredients

  • 6 large eggs

  • 1 cup cottage cheese

  • ½ cup shredded cheddar cheese

  • ¼ cup diced bell peppers

  • ¼ cup baby spinach, chopped

  • 2 tbsp green onions, finely sliced

  • ½ tsp garlic powder

  • ½ tsp paprika

  • Salt and black pepper, to taste

  • Nonstick spray or butter (for greasing)

Directions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  • Blend eggs and cottage cheese until smooth and airy.
  • Transfer mixture to a bowl and stir in shredded cheese, peppers, spinach, onions, garlic powder, paprika, salt, and pepper.
  • Pour into muffin cups, filling ¾ full.
  • Bake for 20–25 minutes, until set and lightly golden.
  • Rest for 5 minutes before serving.

Recipe Video

Notes

  • Store in an airtight container in the fridge for 4 days or freeze for up to 2 months.
  • For variety, add cooked bacon, mushrooms, or seasonal vegetables.
  • Reheat in the microwave (30–45 seconds) or oven (325°F for 8–10 minutes).

FAQs

Q1. Can I make these egg bites without a muffin tin?
Yes, you can use small ramekins or a silicone mold. Just adjust the baking time slightly depending on the size.

Q2. How do I prevent egg bites from deflating after baking?
Blend well to incorporate air, and let them rest in the pan for a few minutes after baking before removing. This helps them hold their shape.

Q3. Can I cook these egg bites in an Instant Pot?
Absolutely. Use silicone egg bite molds, cover with foil, and steam on high pressure for 8 minutes, followed by a quick release.

Similar Posts