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Create a nutritious and convenient breakfast option with these Cottage Cheese Egg Bites. These egg bites are packed with protein and flavorful ingredients like bacon and roasted red peppers, perfect for meal prep, quick mornings, or on-the-go snacks.
Why This Recipe Is The Best
These egg bites blend the smooth texture of cottage cheese with eggs and savory mix-ins, baked to perfection in a muffin tin. They’re ideal for meal prep or serving at brunch and are easily made with a muffin tin.
Ingredients for Egg Bites with Cottage Cheese
- Olive Oil: Used to grease the muffin tin to prevent sticking.
- Large Eggs: The base of the egg bites, providing structure and protein.
- Whole Milk Cottage Cheese: Adds creaminess and increases the protein content.
- Cheddar Cheese: Used to enhance the cheese flavor of the egg bites.
- Sea Salt: Enhances the overall flavor of the egg bites.
- Ground Black Pepper: Adds a little heat and flavor.
- Cooked Bacon: Crumbled, provides a savory, smoky taste.
- Roasted Red Bell Pepper: Contributes sweetness and a vibrant color.
- Green Onion: Offers a mild, crunchy texture.
Variations
- Add Vegetables: Consider including spinach, mushrooms, or tomatoes for added nutrients and flavors.
- Cheese Varieties: Swap out cottage cheese for ricotta or add shredded cheddar for a different flavor profile.
How to Cook Cottage Cheese Egg Bites
STEP 1: Preheat the oven to 350°F (177°C)and grease a nonstick muffin tin with butter or olive oil.
STEP 2: Place the eggs, cottage cheese, cheddar cheese, salt, and pepper into a
blender. Blend until smooth, about 45 seconds to a minute.
STEP 3: In a small bowl, mix the crumbled bacon, diced roasted red bell peppers, and chopped green onions.
STEP 4: Evenly distribute the bacon and vegetable mixture among the muffin cups. Pour about 1/4 cup of the egg mixture over the vegetables in each well, then evenly divide any remaining mixture among the cups. Sprinkle the top with any leftover vegetables and bacon.
STEP 5: Bake in the preheated oven for 18 to 22 minutes or until the eggs are set and the tops are lightly golden.
STEP 6: Allow the egg bites to cool for 5 minutes before removing them from the pan to prevent them from breaking.
Tips
- Even Filling: Ensure each muffin cup has an equal amount of fillings and egg mixture for consistent cooking and flavor.
- Blender Use: Blending the eggs and cottage cheese creates a smooth, even texture that’s key for creamy egg bites.
- Customize Fillings: Feel free to add different vegetables or cheeses according to your taste preferences.
FAQs
Cottage Cheese Egg Bites can be stored in the refrigerator for up to four days in an airtight container.
Yes, these egg bites freeze well. Freeze them on a baking sheet before transferring to a freezer bag and store for up to two months. Reheat in the microwave when ready to eat.
Absolutely, they’re a great, kid-friendly option for breakfast or snacks due to their size and ability to be stored in the refrigerator for up to 4 days and in the freezer for extended periods of time.
These Cottage Cheese Egg Bites offer a delightful and healthy way to start your day or snack on the go, providing both convenience and taste in one bite-sized package.
More Cottage Cheese Recipes:
- 3 Ingredient Cottage Cheese Bagels
- Cottage Cheese Smoothie
- Cottage Cheese Queso
- Cottage Cheese Ranch Dip
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Cottage Cheese Egg Bites
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese, 4% small curd
- 1/2 cup cheddar cheese, shredded
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 slices cooked, crumbled bacon
- 1 medium red bell pepper, diced
- 2 green onions, sliced
Instructions
- Preheat the oven to 350°F (177°C)and grease a nonstick muffin tin with butter or olive oil.
- Place the eggs, cottage cheese, cheddar cheese, salt, and pepper into a blender. Blend until smooth, about 45 seconds to a minute.
- In a small bowl, mix the crumbled bacon, diced roasted red bell peppers, and chopped green onions.
- Evenly distribute the bacon and vegetable mixture among the muffin cups. Pour about 1/4 cup of the egg mixture over the vegetables in each well, then evenly divide any remaining mixture among the cups. Sprinkle the top with any leftover vegetables and bacon.
- Bake in the preheated oven for 18 to 22 minutes or until the eggs are set and the tops are lightly golden.
- Allow the egg bites to cool for 5 minutes before removing them from the pan to prevent them from breaking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cottage cheese egg bites are the perfect make ahead breakfast to grab and go when in a morning rush.