Cottage Cheese & Veggie Egg Bites Recipe

Introduction

Cottage Cheese Egg Bites are a protein-packed, flavorful breakfast or snack option that’s both easy to make and satisfying. These bite-sized treats combine creamy cottage cheese with fresh vegetables and feta for a delicious, wholesome start to your day.

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon olive oil
• 1/2 cup finely diced red bell pepper
• 1 1/2 cups chopped spinach
• 2 green onions, sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Step 1: Preheat your oven to 325 degrees F and generously grease a 12-count muffin tin with cooking spray.
2. Step 2: In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until the mixture is smooth.
3. Step 3: Heat olive oil in a medium skillet over medium-high heat. Add the diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes until the vegetables are tender and the spinach has wilted.
4. Step 4: Evenly distribute the sautéed vegetable mixture into the 12 muffin cups.
5. Step 5: Pour the egg and cottage cheese mixture over the veggies, filling each muffin cup about three-quarters full. Then, sprinkle a bit of crumbled feta cheese on top of each one.
6. Step 6: Bake in the preheated oven for 22 to 25 minutes, or until the tops are set. Allow the egg bites to cool in the pan for 5 to 10 minutes, then loosen the edges with a knife and carefully remove them from the tin.

Tips & Variations

• For extra flavor, add herbs like fresh dill or chives to the vegetable mixture before baking.
• Swap out the spinach for kale or Swiss chard to vary the greens.
• Use pepper jack or cheddar cheese instead of feta for a different taste.
• Make a batch ahead and freeze individual bites for a quick, reheatable snack.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them for about 30 to 45 seconds until warmed through. You can also freeze the bites for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of cottage cheese?

Cottage cheese adds moisture and creaminess to the egg bites, but you can substitute with ricotta or Greek yogurt if you prefer a different texture. Using only regular shredded cheese may result in a denser bite.

Are these egg bites gluten-free?

Yes, this recipe is naturally gluten-free since it contains no wheat or gluten-containing ingredients. Just be sure to check that your cooking spray and any added ingredients are gluten-free.

Cottage Cheese & Veggie Egg Bites Recipe

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★★★★★

4.6 from 51 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 12 egg bites 1x
• Diet: Low Fat

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Description

Delicious and healthy Cottage Cheese Egg Bites packed with protein and fresh vegetables, perfect for a quick breakfast or snack. These egg bites combine fluffy eggs, creamy cottage cheese, sautéed bell peppers, spinach, and green onions, topped with crumbled feta cheese, then baked to perfection in a muffin tin.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon olive oil

Vegetables & Toppings

• 1/2 cup finely diced red bell pepper
• 1 1/2 cups chopped spinach
• 2 green onions, sliced
• 1/4 cup crumbled feta cheese

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Instructions

1. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit. Generously grease a 12-count muffin tin with cooking spray to prevent sticking.
2. Prepare the Egg Mixture: In a blender, combine 8 large eggs, 1 cup of cottage cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend the mixture until smooth and well combined.
3. Sauté the Vegetables: Heat 1/2 tablespoon of olive oil in a medium skillet over medium-high heat. Add finely diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes until the vegetables are tender and the spinach is wilted.
4. Assemble in Muffin Tin: Evenly divide the sautéed vegetable mixture among the 12 muffin cups.
5. Add Egg Mixture and Cheese: Pour the blended egg mixture over the vegetables in each muffin cup, filling approximately 3/4 full. Sprinkle a little crumbled feta cheese on top of each cup.
6. Bake the Egg Bites: Place the muffin tin in the oven and bake for 22 to 25 minutes or until the tops are set and no longer jiggly.
7. Cool and Serve: Remove the egg bites from the oven and let them cool in the pan for 5 to 10 minutes. Use a knife to loosen the edges, then carefully pop the egg bites out of the muffin tin. Serve warm or at room temperature.

Notes

• Make sure to grease the muffin tin generously to ensure egg bites don’t stick.
• You can substitute the red bell pepper with other vegetables such as mushrooms or zucchini.
• For a dairy-free option, omit the cottage and feta cheeses or replace with vegan alternatives.
• These egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
• If you prefer, blend the ingredients by hand instead of using a blender.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: egg bites, cottage cheese, breakfast recipe, healthy egg muffins, baked eggs, low fat breakfast, protein-packed breakfast