Spring mornings are finally here. You want a breakfast that feels light but keeps you full. These cottage cheese egg bites are the perfect solution for your busy routine.
It is 7am and your kitchen is quiet. You need something nutritious that does not require much work. This recipe delivers a creamy, protein-packed start to your day.
Why You’ll Love This Recipe
You will love how silky these taste. Blending the cottage cheese creates a soufflé-like texture that is simply wonderful. They are much more affordable than the coffee shop version.
These are perfect for a healthy reset. They keep you satisfied for hours. Your whole family will enjoy these tender and cheesy bites. They fit perfectly into a busy weeknight meal prep session.
Simple Method
Making these is incredibly simple. You just blend the base and stir in the veggies. Even if you are a beginner, you can do this. The oven does all the hard work for you while you sip your coffee.
Ingredients You’ll Need
These use simple ingredients you likely already have. Fresh spring spinach makes them feel bright and healthy.
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh baby spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- Non-stick cooking spray
Step-by-Step
- Preheat the oven to 350°F (175°C) and liberally grease a 12-cup silicone muffin tin with cooking spray.
- Place the eggs, cottage cheese, salt, and black pepper into a high-speed blender.
- Process on medium speed for 20-30 seconds until the mixture is completely smooth and slightly aerated.
- In a mixing bowl, combine the blended egg mixture with the shredded cheddar, parmesan, chopped spinach, and diced bell pepper.
- Divide the mixture evenly among the 12 muffin cups, filling each approximately 3/4 of the way to the top.
- Bake for 22 to 25 minutes, or until the egg bites have risen and the centers are firm to the touch.
- Remove from the oven and allow to cool in the silicone pan for 5 to 10 minutes to allow the structure to set before depanning.
Best Ways to Enjoy It
Serve these warm with a slice of avocado. They also taste great with a side of fresh fruit. For a little kick, add a drizzle of hot sauce or salsa. Set the table and enjoy a calm, nourishing morning meal.
Storage & Reheating
Store these in an airtight container. They stay fresh in the fridge for five days. You can also freeze them for a quick grab-and-go breakfast. Reheat them in the microwave for 30 to 45 seconds. This makes your weekday mornings so much smoother.
Tips for Best Results
- Use a silicone muffin pan for the easiest removal.
- Don’t skip the blending step for that smooth texture.
- Grease your pan very well to prevent sticking.
- Let them cool in the pan so they set properly.
- Add a handful of fresh summer herbs for extra flavor.
- Avoid overbaking to keep them tender and moist.
Ways to Switch It Up
- Try adding cooked breakfast sausage for more protein.
- Swap the spinach for kale if you prefer.
- Use pepper jack cheese for a spicy flavor.
- In summer, swap bell peppers for fresh zucchini.
Quick Answers
Can I use fat-free cottage cheese?
Yes, you can use fat-free. However, low-fat or full-fat cottage cheese provides a much creamier result. It helps the texture stay silky after baking.
Why did my egg bites sink?
Egg bites naturally deflate a little as they cool. This is normal for a souffle-style egg dish. They will still taste delicious and light.
Are these kid-approved?
Absolutely! My family loves these in their lunchboxes. They are fun to eat and very soft for little ones.
I hope these creamy egg bites make your spring mornings a little brighter. They are such a simple way to take care of yourself during a busy week. Give them a try and enjoy the peace of a ready-made breakfast!
— Lidia
High Protein Cottage Cheese Egg Bites
Ingredients
- 6 large egg s
- 1 cup low -fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh baby spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- Non -stick cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and liberally grease a 12-cup silicone muffin tin with cooking spray.
- Place the eggs, cottage cheese, salt, and black pepper into a high-speed blender.
- Process on medium speed for 20-30 seconds until the mixture is completely smooth and slightly aerated.
- In a mixing bowl, combine the blended egg mixture with the shredded cheddar, parmesan, chopped spinach, and diced bell pepper.
- Divide the mixture evenly among the 12 muffin cups, filling each approximately 3/4 of the way to the top.
- Bake for 22 to 25 minutes, or until the egg bites have risen and the centers are firm to the touch.
- Remove from the oven and allow to cool in the silicone pan for 5 to 10 minutes to allow the structure to set before depanning.
