Cottage Cheese Egg Bites
Mix cottage cheese, eggs, cheese, and your favorite mix-ins to create these delicious, high-protein egg bites! They taste just like Starbucks egg bites without the sous vide method. Prep and freeze them for a healthy breakfast all week!
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Servings: 12 servings
INGREDIENTS
- 9 large eggs
- 1 1/2 cups cottage cheese
- 1/2 cup shredded cheddar cheese or monterey jack cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 red bell pepper seeded and diced
- 2 cups spinach roughly chopped
- 1/4 cup chopped green onion (1-2 stalks)
INSTRUCTIONS
- Position one oven rack to the very bottom position and another to the middle position. Preheat the oven to 300°F. Grease a 12-count muffin tin with cooking spray. Fill a 9x12-inch baking pan with 2 inches of very hot water and carefully place in the lowest position in the oven. This creates steam for even cooking and a custardy texture.
- Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth.9 large eggs, 1 1/2 cups cottage cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and cook until soft, 2-3 minutes and transfer to a medium bowl. Add the spinach and cook to wilt. Remove to a paper towel and pat out the excess water. Place it in the bowl with the cooked peppers and the scallions.2 teaspoons olive oil, 1 red bell pepper, 2 cups spinach, 1/4 cup chopped green onion
- Divide the veggie mixture between the prepared muffin tins, reserving about 1/4 cup for the tops. Pour the egg mixture over the veggies until the muffin tins are 3/4 of the way full. Top with the reserved veggies.
- Place the egg bites on the middle rack and bake for 30-35 minutes, until the tops are puffed up and set. They will deflate slightly as they cool. Let them cool in the pan for 10 minutes then run a knife around the edge and pop them out.
Notes
Fridge: Cool them completely then store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Place leftover bites on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or storage bag and freeze for up to 2 months. Reheat from frozen.
Reheat: Wrap refrigerated them individually in a paper towel and heat for 30 seconds, or until heated through. For frozen egg bites, wrap in a paper towel microwave for 45 seconds, flip, and microwave for another 30-45 seconds, until heated.
Nutrition
Serving: 1egg bite | Calories: 92kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 139mg | Fiber: 1.5g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 1mg
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