Cottage Cheese Egg Bites (Printable)

Fluffy, protein-packed egg bites enhanced with creamy cottage cheese and fresh vegetables for a healthy breakfast or snack.

# What goes in:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1 cup cottage cheese (full-fat or low-fat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)

→ Oils

11 - Nonstick cooking spray or small amount of oil for greasing muffin tin

# Directions:

01 - Preheat your oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or oil.
02 - In a large mixing bowl, whisk the eggs until well blended.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until combined.
04 - Fold in the chopped spinach, red bell pepper, and green onions.
05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22–25 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They meal prep beautifully and taste just as good on day three as they do fresh from the oven
  • The cottage cheese creates a texture thats somehow both creamy and airy at the same time
02 -
  • Overbaking makes them rubbery—pull them out when theyre just set and still feel slightly soft in the center
  • Letting them cool completely in the tin makes them stick—remove them while theyre still warm
03 -
  • Use a cookie scoop to fill the muffin cups for perfectly uniform egg bites
  • Let the mixture rest for 10 minutes before baking for even fluffier results

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