Description
These Easy Cottage Cheese Egg Bites are a quick, protein-packed breakfast or snack option. Made with eggs, creamy cottage cheese, cheese, and colorful veggies, plus savory turkey bacon or chicken sausage, they’re baked to fluffy perfection in muffin tins. Perfect for meal prep and reheating on busy mornings!
Ingredients
Scale
Egg Mixture
- 6 large eggs
- ½ cup cottage cheese
- ¼ cup shredded cheddar cheese (or your favorite cheese)
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
Vegetables & Protein
- ¼ cup diced bell peppers
- ¼ cup diced spinach or kale
- ½ cup cooked & crumbled turkey bacon or chicken sausage
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with silicone muffin liners to prevent sticking.
- Blend Egg Mixture: In a blender, combine the eggs, cottage cheese, shredded cheddar, garlic powder, salt, and black pepper. Blend until the mixture is smooth and creamy, ensuring the cottage cheese is well incorporated.
- Prepare Veggies & Protein: Evenly distribute the diced bell peppers, diced spinach or kale, and crumbled turkey bacon or chicken sausage into each of the 12 muffin cups.
- Fill Muffin Cups: Pour the blended egg mixture into each muffin cup on top of the veggies and protein, filling each cup about ¾ full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the egg bites are fully set and lightly golden on top.
- Cool and Serve: Remove the egg bites from the oven and let them cool for a few minutes before carefully removing them from the tin. They can be enjoyed warm or cold depending on your preference.
- Reheat if Desired: For a quick breakfast, microwave a few egg bites for 30 seconds to warm them up before eating.
Notes
- Use silicone muffin liners for easier cleanup and removal.
- Feel free to swap turkey bacon with chicken sausage, pork bacon, or a vegetarian protein.
- Spinach or kale can be substituted with other greens like chard or arugula.
- Make ahead and store in the fridge for up to 5 days or freeze for longer storage.
- Microwave to reheat, but avoid overheating to prevent rubbery texture.
