Description
These egg bites with cottage cheese are a fluffy, creamy, and protein-packed breakfast option. Perfect for meal prep, they are low in carbs and easy to reheat for a quick, satisfying meal any time of the week.
Ingredients
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 cup chopped spinach
- 1 small bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray for greasing the pan
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil spray.
- In a large bowl, whisk the eggs until smooth and fluffy.
- Add the cottage cheese, shredded cheddar, chopped spinach, and diced bell pepper. Season with salt and pepper and stir until combined.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, until the tops are puffed and golden.
- Let the bites cool for a few minutes before removing them from the tin.
- Serve warm or let cool completely before storing.
Notes
- Use silicone molds or grease well to prevent sticking.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds if refrigerated, 60 seconds if frozen.
- Swap in other veggies or cheeses for variety.
- Blend eggs and cottage cheese for an extra creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 egg bites
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg
