Save to Pinterest Start your morning with these fluffy, protein-packed Cottage Cheese Egg Bites! Perfect for a high-protein, no-carb breakfast on the go. Light, nutritious, and endlessly customizable, they are a healthy breakfast option for everyone. With a preparation time of just 5 minutes and a total time of 25 minutes, these easy-to-make bites fit perfectly into any busy schedule.
Save to Pinterest This American-style vegetarian breakfast uses a blender to create a smooth, airy texture that rivals expensive coffee shop versions. Whether you prefer the sharp tang of cheddar or the salty crumble of feta, these egg bites are designed to satisfy your savory morning cravings while providing essential nutrients like healthy fats and protein.
Ingredients
- 8 large eggs
- 1 cup cottage cheese (0%–2% fat recommended)
- ½ cup shredded cheddar cheese or crumbled feta
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional Mix-Ins (up to 1 cup total): Chopped fresh spinach, diced bell peppers, small broccoli florets, cooked sausage (omit for vegetarian), or diced ham (omit for vegetarian).
Instructions
- Step 1
- Preheat oven to 350°F (175°C).
- Step 2
- Grease a standard 12-cup muffin pan or use a silicone muffin mold.
- Step 3
- In a blender, combine eggs, cottage cheese, shredded cheese, salt, black pepper, garlic powder, and onion powder. Blend until completely smooth.
- Step 4
- Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Step 5
- If using, distribute optional mix-ins evenly among the cups.
- Step 6
- Bake for 18–22 minutes, or until the egg bites are puffed, set, and lightly golden on top.
- Step 7
- Cool for 5 minutes before removing from the pan. Serve warm.
Zusatztipps für die Zubereitung
To achieve the best results, use a silicone muffin mold which allows the bites to pop out easily. If you are using a metal pan, ensure you apply a nonstick cooking spray. The required tools for this recipe include a blender, a 12-cup muffin pan, a mixing bowl (optional), and a spatula for serving.
Varianten und Anpassungen
You can use any combination of vegetables or cooked meats, keeping the total mix-ins to 1 cup. For extra flavor, consider adding fresh herbs or a pinch of smoked paprika. If you choose to add sausage or ham, remember to check labels for additional allergens, as the base recipe already contains eggs and dairy.
Serviervorschläge
Serve these egg bites warm for the best experience. They are wonderful on their own or paired with a side of fruit. Leftover bites should be stored in an airtight container in the refrigerator where they will stay fresh for up to 4 days.
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With only 70 calories and 3g of fat per bite, these Cottage Cheese Egg Bites are a nutritious way to fuel your day. Enjoy the simplicity of a blender breakfast that is as healthy as it is delicious.
Common Recipe Questions
- → Can I make these egg bites ahead of time?
Yes, these are excellent for meal prep. Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds.
- → What makes cottage cheese special in this recipe?
Cottage cheese adds moisture and creaminess while boosting protein content. When blended, it creates a smooth texture and helps the bites stay fluffy without becoming rubbery.
- → Can I use a blender bottle instead of a blender?
A blender works best to completely break down the cottage cheese curds. If you don't have one, use an immersion blender or whisk vigorously until the mixture is completely smooth.
- → Why did my egg bites deflate after cooling?
Some deflation is normal as the steam escapes. This doesn't affect the taste or texture. For best results, let them cool in the pan for 5 minutes before removing.
- → Can I freeze these cottage cheese egg bites?
Yes, freeze cooled egg bites in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator.
- → What vegetables work best in these egg bites?
Spinach, bell peppers, broccoli, diced tomatoes, and green onions all work beautifully. Pre-cook vegetables with high water content like mushrooms or zucchini to prevent sogginess.