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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit. Generously grease a 12-count muffin tin with cooking spray to prevent sticking.
- 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.
- 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.
- Assemble in Muffin Tin: Evenly divide the sautéed vegetable mixture among the 12 muffin cups.
- 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.
- 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.
- 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
