Cottage Cheese Egg Bites (Printable Version)
Protein-rich bites featuring cottage cheese, eggs, and fresh vegetables for a nutritious start or snack.
# What You'll Need:
→ Dairy & Eggs
01 - 6 large eggs
02 - 1 cup cottage cheese
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
→ Oils
11 - Nonstick cooking spray for greasing
# Method:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
02 - Crack eggs into a large mixing bowl. Whisk until completely blended and uniform in color.
03 - Add cottage cheese, cheddar, parmesan, salt, pepper, and smoked paprika. Whisk until fully incorporated.
04 - Fold in chopped spinach, diced red bell pepper, and sliced green onions until evenly distributed.
05 - Pour mixture into prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22–25 minutes until egg bites are fully set and lightly golden on top.
07 - Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Chef's Tips:
01 -
- They somehow taste indulgent while packing 7 grams of protein per bite
- You can grab one with your morning coffee and feel properly fueled until lunch
02 -
- Don't skip the cooling time or they'll stick and break apart when you try to remove them
- Overbaking makes them rubbery, so pull them out when they're just set and still look slightly moist
03 -
- Use a cookie scoop to fill the muffin cups—it's faster and creates perfectly uniform portions
- Let them cool completely before freezing or you'll end up with ice crystals that ruin the texture