Ingredients
Scale
- 8 to 10 large eggs
- 1 cup cottage cheese (small curd or whipped)
- 1/2 cup shredded cheese (like cheddar, Monterey Jack, or Gruyère)
- 1 to 2 tablespoons milk or water (optional for extra lightness)
- 1/2 teaspoon fine salt
- Black pepper (to taste)
- Mix-ins: chopped spinach, diced bell pepper, cooked bacon or sausage, green onions, or herbs
- Nonstick spray or a little butter
- 12-cup muffin tin or silicone molds
Instructions
- Preheat your oven to 325°F (163°C). Grease your muffin tin well or use silicone molds.
- In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper, and milk or water if using. Blend until smooth and pale.
- Stir in your mix-ins, making sure they are chopped small for even distribution.
- Fill each muffin cup about three-quarters full, tapping the pan lightly to release air bubbles.
- Bake for 18 to 22 minutes, until the edges look set and the centers have a light jiggle.
- Cool for 5 minutes, then run a thin knife around the edges and pop them out.
Notes
These egg bites can be customized with various mix-ins. Store cooled bites in an airtight container for up to 4 days in the fridge or freeze individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg bite
- Calories: 100
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg
Keywords: egg bites, cottage cheese, breakfast, meal prep, quick breakfast, healthy snack