Cottage Cheese Egg Bites
Recipe from Two Peas and Their Pod
Fluffy, protein-packed Cottage Cheese Egg Bites made in a blender! These easy, make-ahead breakfast bites are creamy, customizable, and perfect for busy mornings.
Servings: 12 bites
Calories: 72kcal
Ingredients
- 8 large eggs*
- 1 cup cottage cheese
- 1/2 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
- Preheat oven to 325 degrees F. Grease a 12-count muffin tin generously with cooking spray.
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth.
- In a medium skillet, heat the olive oil over medium-high heat. Add the peppers, spinach, and onion. Sauté for 5 minutes or until veggies are tender and spinach is wilted.
- Divide the vegetable mixture evenly between the 12 muffin cups.
- Pour the egg mixture over the veggies, filling the cups about 3/4 full. Sprinkle each egg bite with a little feta cheese.
- Bake for 22 to 25 minutes or until the tops are set. Remove from the oven and let the egg bites cool for 5 to 10 minutes in the pan. loosen the edges with a knife, and carefully pop them out.
Notes
You can use 1 cup liquid egg whites in place of the 8 large eggs.
How to Store & Reheat:
- Fridge: Store cooled egg bites in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped bites in a zip-top bag for up to 3 months.
- Reheat: Microwave from the fridge for about 30 seconds or from frozen for 60–90 seconds, until heated through.
Nutrition
Calories: 72kcal | Carbohydrates: 2g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 113mg | Sodium: 254mg | Potassium: 99mg | Fiber: 0.7g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg