Cottage Cheese Egg Bites Recipe

Introduction

Cottage Cheese Egg Bites are a protein-packed breakfast or snack option that’s creamy, flavorful, and easy to make. These bite-sized treats combine fluffy eggs, rich cheeses, and fresh spinach for a wholesome start to your day.

Ingredients

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves (washed, rinsed, dried, and roughly chopped)

Instructions

1. Step 1: Preheat your oven to 325 °F (162 °C). Fill a casserole dish (about 9×13 inches) with 2 cups of hot tap water and place it on the bottom shelf of the oven to create a water bath.
2. Step 2: Line a 12-cup muffin tin with parchment liners or spray the cups with nonstick cooking spray. Set it aside.
3. Step 3: In a large mixing bowl, whisk the eggs with black pepper until well beaten.
4. Step 4: Fold in the cottage cheese and shredded cheddar cheese, mixing until evenly combined. Add the chopped baby spinach and stir until fully incorporated.
5. Step 5: Divide the egg mixture evenly among the 12 muffin cups, filling each a little more than ¼ cup.
6. Step 6: Place the muffin tin on the middle oven rack and bake for 35-40 minutes, or until a toothpick inserted into the center of a bite comes out clean.
7. Step 7: Let the egg bites cool in the pan for 10 minutes. Then carefully remove them from the muffin tin and transfer to a platter. Serve warm.

Tips & Variations

• For extra flavor, try adding cooked bacon, sautéed mushrooms, or diced bell peppers to the mixture before baking.
• You can substitute spinach with kale or Swiss chard for a different leafy green taste.
• If you don’t have parchment liners, silicone muffin cups work well too.
• Use low-fat cottage cheese and cheese if you prefer a lighter version, but the texture will be slightly less creamy.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them on high for 30-60 seconds until warm. They also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, you can prepare and bake the egg bites in advance, then store them in the refrigerator or freezer for quick breakfasts or snacks throughout the week.

Are these egg bites gluten-free?

Yes, this recipe is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.

Cottage Cheese Egg Bites Recipe

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These Cottage Cheese Egg Bites are a protein-packed, savory breakfast treat blending fluffy eggs, creamy cottage cheese, melted cheddar, and fresh baby spinach. Baked in a muffin tin, they make for easy grab-and-go meals that are both nutritious and delicious, perfect for busy mornings or meal prepping.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 12 egg bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Egg Mixture

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves (washed, rinsed, dried, and roughly chopped)

Instructions

1. Preheat Oven: Preheat your oven to 325 °F (162 °C). Fill a casserole dish (9×13 inch recommended) with 2 cups of hot tap water and place it on the bottom shelf of your oven to create a water bath for gentle baking.
2. Prepare Muffin Tin: Line a 12-cup muffin tin with parchment liners or spray each cup liberally with nonstick cooking spray to prevent sticking, then set aside.
3. Beat Eggs: In a large mixing bowl, whisk together the 8 eggs and ¼ teaspoon of black pepper until the mixture is uniform and slightly frothy.
4. Add Cheeses and Spinach: Gently fold in the full-fat cottage cheese and shredded cheddar cheese, mixing until cheese is evenly distributed throughout the eggs. Then add the roughly chopped baby spinach and stir until well combined.
5. Fill Muffin Cups: Evenly divide the egg mixture among the 12 prepared muffin cups, filling each a little more than ¼ cup to allow for expansion.
6. Bake Egg Bites: Place the muffin tin in the oven on the middle rack above the casserole dish with water. Bake for 35-40 minutes, or until a toothpick inserted into the center of an egg bite comes out clean, indicating they are fully cooked.
7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then gently remove each egg bite from the muffin pan and transfer to a serving platter. Serve warm for best flavor.

Notes

• Using a water bath helps the egg bites cook evenly and stay moist.
• Parchment liners are preferred for easier removal, but nonstick spray works as well.
• Feel free to add other vegetables such as bell peppers or mushrooms for variety.
• These egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
• Full-fat cottage cheese is recommended for creaminess and texture.

Keywords: egg bites, cottage cheese, breakfast recipe, healthy breakfast, baked eggs, spinach egg bites, protein breakfast