Cottage Cheese Egg Bites
90kcal
Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped spinach
- 1/4 cup diced red bell pepper
- 2 tbsp chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Nonstick cooking spray
Equipment
- 12-cup muffin tin
- spoon or spatula
- oven
- nonstick spray
- butter knife
Method
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a large mixing bowl, whisk the eggs until well combined and slightly frothy.
- Stir in the cottage cheese, cheddar, Parmesan, spinach, bell pepper, green onions, salt, pepper, and garlic powder until everything is evenly mixed.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg bites are set and lightly golden on top.
- Remove from the oven and let them cool in the pan for 5 minutes to firm up.
- Run a butter knife around the edges of each egg bite to loosen, then remove and serve warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave for 20–30 seconds.
Nutrition
Calories90kcalCarbohydrates1.5gProtein7gFat6gSaturated Fat3gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol85mgSodium180mgPotassium90mgFiber0.2gSugar1gVitamin A500IUVitamin C4mgCalcium90mgIron0.5mg
Notes
Use full-fat cottage cheese for extra creaminess. Store in the fridge for up to 4 days or freeze for 2 months. Easily customizable—try adding cooked bacon, mushrooms, or kale for variety.