Cheesy Muffin Tin Cottage Cheese Egg Bites
These bite-sized egg bites are a comforting mix of cottage cheese, cheddar, and fresh vegetables, baked to perfection for an easy and healthy meal.
Ingredients
Egg Bites Ingredients
- 6 large large eggs, room temperature Provide structure and silky texture.
- 1 cup cottage cheese (whole or low-fat) Adds creamy tang and protein.
- 1 cup shredded cheddar cheese Melts to create gooey pockets; try smoked gouda for warmth.
- 1/2 cup finely chopped bell pepper For color and a gentle sweet crunch.
- 1/4 cup chopped green onion Bright, oniony lift.
- 1/2 cup baby spinach, chopped Sneaks in a healthy green without changing flavor.
- 1/4 teaspoon salt Season to taste.
- 1 pinch black pepper Season to taste.
- 1/4 teaspoon garlic powder Optional, but comforting.
- as needed cooking spray or olive oil For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously so the bites release easily.
- In a large bowl, whisk the eggs until smooth and slightly frothy. Stir in the cottage cheese until the mixture looks creamy and a little lumpy.
- Fold in the shredded cheddar, chopped bell pepper, green onion, spinach, salt, pepper, and garlic powder.
- Spoon the mixture evenly into the prepared muffin cups—about 1/4 to 1/3 cup per cup. They should be almost full.
Baking
- Bake for 18–22 minutes or until the tops are golden and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Let the bites cool for 5 minutes in the tin, then gently run a butter knife around each and release them onto a wire rack. Serve warm.
Notes
Make ahead: refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a microwave or a 350°F oven.