Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are the perfect high-protein meal prep breakfast or snack. With customizable veggie mix-ins, a delicious creamy texture and melty cheddar cheese, these little bites are sure to become a family favourite.
Servings: 12 egg bites
Calories: 100kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced red bell pepper
- ½ cup finely diced yellow onion
- 2 cups packed baby spinach, roughly chopped (measure then chop)
- 7 large eggs see notes 1 and 2
- 1 cup cottage cheese
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup shredded cheddar cheese
- ¼ cup bacon bits, the packaged kind made from real bacon, not simulated
- Sliced green onions or chives optional garnish
Instructions
- Preheat the oven to 350°F and use cooking spray to lightly grease a 12-cup silicone muffin pan. Place the silicone pan on a baking sheet for stability, if needed.
- Heat the olive oil in a non-stick skillet over medium heat. Add the bell pepper and onion and sauté until softened and fragrant, about 3-5 minutes. Add the chopped spinach and continue to sauté until wilted. Remove from heat and set aside.
- To a large bowl, add the eggs, cottage cheese, Dijon mustard, salt and garlic powder. Blend with an immersion blender until smooth and creamy. Alternatively, you can blend using a high-speed blender, then pour the egg mixture into a large bowl.
- Fold in the sautéed vegetables, shredded cheese and bacon bits to the egg mixture and gently mix until well combined.
- Evenly divide the mixture among the 12 muffin cups. Tip: use a quarter cup measuring cup to scoop, then top up each cup if needed.
- Bake for 25 minutes or until the egg bites puff up and the middles are set and no longer jiggly. Allow the bites to cool for at least 5 minutes before removing them from the pan.
- Serve with sliced green onions or chopped chives, if desired. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Eggs: large eggs will result in exactly 12 egg bites. If you use extra-large eggs, you’ll end up with excess egg mixture (totally fine, but you’ll need another pan!).
- Plain cheddar version: if you'd like to skip the veggies and bacon for a simpler meal, use 9 large eggs instead of 7.
- Muffin pan: a silicone pan is the best choice to achieve a silky sous-vide style texture for the bites. A well-greased non-stick muffin tin can work in a pinch, but you’ll get a texture more like frittata and I find the bites stick more to the metal pan. If using a metal pan, reduce the cook time to 20-22 minutes.
- To freeze: allow the egg bites to cool to room temperature and place in a single layer in a freezer bag. If freezing for longer than a few weeks, wrap each egg bite in plastic wrap to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat: microwave on high for 1.5-2 minutes or until heated through.
- Nutrition estimate: is per egg cup.
Nutrition
Calories: 100kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 107mg | Sodium: 304mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1069IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 1mg
