Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are mini baked omelets blended with cottage cheese for a tender, protein-rich snack. They are practical for meal prep, easy to reheat, and sturdy enough to pack for work, school, or post-workout eating.
Inspired by Kitchen Tutor
Ingredients
- eggs8
- 2% cottage cheese1
- shredded sharp cheddar cheese1/2
- baby spinach, finely chopped1
- finely diced red bell pepper1/3
- sliced chives2
- kosher salt1/2
- black pepper1/4
- garlic powder1/4
- olive oil, for greasing1
Instructions
- 1
Heat the oven to 350°F and brush a 12-cup nonstick muffin pan with olive oil, coating the bottom and sides well.
- 2
Add the eggs, cottage cheese, salt, pepper, and garlic powder to a blender and blend for 20 seconds until mostly smooth.
- 3
Divide the chopped spinach, bell pepper, chives, and cheddar evenly among the muffin cups so each bite has a balanced filling.
- 4
Pour the blended egg mixture into the muffin cups, filling each about three-quarters full to allow room for gentle puffing.
- 5
Bake for 17 to 20 minutes, until the centers look set and a thin knife inserted near the middle comes out clean.
- 6
Cool the egg bites in the pan for 5 minutes, then loosen the edges with a small spatula and lift them out.
- 7
Serve warm, or cool completely before refrigerating in an airtight container for fast snacks during the week.
Tutor's tips
- •Use a well-greased nonstick muffin pan or silicone muffin cups to prevent sticking and keep the egg bites neat.
- •Chop vegetables finely so they soften quickly and distribute evenly without weighing down the egg mixture.
- •Do not overbake the egg bites. Pull them when just set, because residual heat will continue firming the centers.
