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Cottage Cheese Egg Bites with Spinach and Red Bell Pepper Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/cottage-cheese-egg-bites-with-spinach-and-red-bell-pepper-recipe/