Cottage Cheese Egg Bites with Spinach and Red Bell Pepper Recipe

Introduction

Cottage Cheese Egg Bites are a delicious and protein-packed breakfast option that’s easy to make and perfect for meal prepping. These fluffy, cheesy bites are loaded with fresh vegetables and seasonings, making them a flavorful way to start your day.

Ingredients

• 1 cup cottage cheese
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped spinach
• 1/4 cup chopped red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil.
2. Step 2: In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy.
3. Step 3: Add the cottage cheese to the eggs and stir until it is evenly mixed in.
4. Step 4: Sprinkle in the shredded cheddar cheese and stir it into the egg mixture.
5. Step 5: Add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir everything together until well combined.
6. Step 6: In a small bowl, mix the baking powder with a tiny bit of water to activate it. Stir this into the egg mixture.
7. Step 7: Pour in the tablespoon of olive oil and mix until smooth and evenly distributed.
8. Step 8: Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
9. Step 9: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set and golden on top.
10. Step 10: Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
11. Step 11: Carefully run a knife around the edges of each egg bite to release them from the tin.
12. Step 12: Serve warm, or let them cool to room temperature before storing.

Tips & Variations

• Use any greens you like instead of spinach, such as kale or arugula, for a different flavor.
• Swap cheddar cheese for mozzarella or feta for a twist on the taste.
• Add cooked bacon or sausage pieces for extra protein and flavor.
• To make these dairy-free, substitute cottage cheese with dairy-free ricotta and use a vegan cheese alternative.

Storage

Store the cooled egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 20 to 30 seconds or until heated through. These also freeze well—store in a freezer-safe container and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, they can be prepared in advance, stored in the refrigerator for up to 4 days, or frozen for longer storage. This makes them a great option for meal prep.

What can I use if I don’t have a muffin tin?

You can use silicone cupcake molds or even a small baking dish. Just adjust the baking time as needed and ensure the mixture is poured evenly for consistent cooking.

Cottage Cheese Egg Bites with Spinach and Red Bell Pepper Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

These Cottage Cheese Egg Bites are a delicious and protein-packed breakfast or snack option. Made with cottage cheese, eggs, cheddar cheese, and fresh vegetables, they are baked to a golden perfection in a muffin tin. They are easy to prepare, nutritious, and perfect for meal prep or a quick bite any time of day.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 egg bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped spinach
• 1/4 cup chopped red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Other Ingredients

• 1/2 teaspoon baking powder
• 1 tablespoon olive oil

Instructions

1. Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil to prevent sticking.
2. Whisk the eggs: In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy, ensuring a uniform texture for the egg bites.
3. Add cottage cheese: Incorporate the cottage cheese into the whisked eggs and stir until evenly mixed, creating a creamy base.
4. Add shredded cheddar cheese: Sprinkle in the shredded cheddar cheese and stir gently to combine it evenly with the egg mixture for added flavor and richness.
5. Add vegetables and seasonings: Mix in chopped spinach, chopped red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir well until all ingredients are fully integrated.
6. Activate baking powder: In a small bowl, mix the baking powder with a small amount of water to activate it, then stir this into the egg mixture to help the bites rise slightly and become fluffy.
7. Add olive oil: Pour in the tablespoon of olive oil and mix thoroughly until the mixture is smooth and the oil is evenly distributed, aiding in moisture and texture.
8. Fill the muffin cups: Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top for uniform size and baking.
9. Bake the egg bites: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set and golden on top, indicating they are cooked through.
10. Cool the egg bites: Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes to firm up and make removal easier.
11. Release the egg bites: Carefully run a knife around the edges of each egg bite to loosen them from the muffin tin, then gently remove them.
12. Serve or store: Serve the egg bites warm, or allow them to cool to room temperature before storing them in an airtight container. They keep well for up to 4 days in the refrigerator.

Notes

• These egg bites can be reheated in the microwave for a quick breakfast or snack.
• Feel free to substitute cheddar cheese with other types like mozzarella or pepper jack for varied flavors.
• Additional vegetables such as mushrooms or tomatoes can be added to customize the recipe.
• Ensure the baking powder is fresh to get a light and fluffy texture.
• Use a silicone muffin tin or line with muffin liners for easier removal.

Keywords: Cottage Cheese Egg Bites, protein breakfast, healthy egg muffins, baked egg bites, low fat breakfast