Cottage Cheese Egg Bites offer a perfect balance of creamy, savory flavors and nutritious ingredients, making them an ideal snack or light meal any time of day. These baked bites are packed with protein-rich eggs and cottage cheese, combined with vibrant bell peppers and fresh spinach for a colorful, wholesome treat.
Whether you’re preparing a quick breakfast, an energizing snack, or a nutritious lunchbox addition, these egg bites are simple to make and fully customizable to suit your taste preferences. Their light texture and subtle cheese blend make every bite delightful and satisfying.
- High-protein, low-calorie snack perfect for health-conscious eaters.
- Made with fresh vegetables and versatile cheese options for flavor variety.
- Quick and easy baking method with minimal prep and cleanup.
Ingredients
- Large Eggs: Six eggs provide a rich source of protein and structure for the egg bites.
- Cottage Cheese: One cup adds creamy texture and boosts the protein content.
- Shredded Cheese: One cup of your choice, such as cheddar or mozzarella, lends a melty and flavorful depth.
- Diced Bell Peppers: Half a cup adds crisp, sweet crunch and vibrant color to the bites.
- Chopped Spinach: Half a cup of fresh or thawed spinach contributes nutrients and a mild earthy taste.
- Salt: Half teaspoon enhances natural flavors and balances the ingredients.
- Black Pepper: Quarter teaspoon adds a subtle spicy kick to brighten the flavor.
- Chopped Chives or Fresh Herbs: Two tablespoons for garnish, introducing a pleasant fresh aroma and appearance.
Instructions
- Preheat and Prepare Muffin Tin
Set your oven to 375°F and grease a 12-cup muffin tin or use silicone liners. Properly preparing the pan prevents sticking and ensures even baking.
- Whisk Eggs and Cottage Cheese
In a large bowl, vigorously whisk eggs with cottage cheese until the mixture is smooth. This blends the creamy and airy components uniformly for consistent texture.
- Add Cheese and Vegetables
Fold in the shredded cheese, diced bell peppers, chopped spinach, salt, and pepper, ensuring the ingredients are well combined. This distributes flavor and vegetables evenly across all bites.
- Fill Muffin Cups
Carefully pour the mixture into each muffin cup, filling approximately two-thirds full to allow space for slight rising without overflow.
- Bake Until Set
Place the tin in the oven and bake for 20 to 25 minutes until the egg bites firm up and turn lightly golden on top, signaling they are cooked through and ready.
- Cool and Garnish
Let the egg bites rest for 5 minutes in the tin for easier removal and texture setting. Garnish with fresh herbs if desired, then serve warm or room temperature.
- You can swap bell peppers for other vegetables like mushrooms or tomatoes for different flavors.
- Leftover egg bites store well in the refrigerator for up to 4 days and reheat quickly in the microwave.
- Using silicone liners makes cleanup easier and helps maintain the egg bites’ shape.
Storage Tips
Store leftover cottage cheese egg bites in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave for 30 seconds or until warm.
Serving Suggestions
Enjoy these egg bites alongside a fresh green salad or whole grain toast for a balanced meal. They also pair wonderfully with a light fruit smoothie for breakfast or snack time.
- Allow eggs and cottage cheese to come to room temperature before mixing to promote even baking.
- Experiment with cheeses like feta or gouda for rich complexity and distinct tastes.
- For extra fluffiness, consider adding 1 tablespoon of milk or cream to the egg mixture before baking.
FAQs
- Can I freeze these egg bites?
Yes, they freeze well. Place cooled bites in a single layer on a baking sheet to freeze, then transfer to a freezer container for up to 2 months.
- Can I make them dairy-free?
Yes, substitute cottage cheese with mashed tofu or a dairy-free cream cheese alternative, and use dairy-free shredded cheese or omit it.
- How do I reheat them?
Reheat egg bites in the microwave for about 30 seconds or in a preheated oven at 350°F for 10 minutes until thoroughly warmed.
- Can I use frozen vegetables?
Absolutely. Just thaw and squeeze out any excess moisture before mixing to prevent watery egg bites.
- Can I add meat to this recipe?
Yes, cooked bacon, sausage, or ham can be folded into the mixture before baking to add savory flavor.
Cottage Cheese Egg Bites
Equipment
- 1 muffin tin 12-cup, greased or lined with silicone liners
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheese cheddar, mozzarella, or choice
- 1/2 cup diced bell peppers any color
- 1/2 cup chopped spinach fresh or thawed, squeezed dry if frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or fresh herbs parsley, dill for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin or line with silicone liners.
- In a large bowl, whisk eggs and cottage cheese until smooth.
- Add shredded cheese, diced bell peppers, chopped spinach, salt, and black pepper; stir to combine.
- Pour mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes until set and lightly golden on top.
- Cool in tin for 5 minutes, then remove gently and garnish with fresh herbs if desired.
- Serve warm or at room temperature.
Notes
- Use different cheese varieties for added flavor.
- Customize with favorite vegetables.
- Store leftovers in the refrigerator and reheat by microwave.
