Cottage Cheese Egg Bites
High-protein, blender-easy egg bites made with cottage cheese and your choice of mix-ins — perfect for meal prepping healthy breakfasts ahead of busy mornings.
Adapted from Nourished by Nic
Ingredients
egg bites
- 8 eggs
- 1 cup cottage cheese (0%–2% fat)
- 0.25 tsp salt (to taste)
- 0.25 tsp black pepper (to taste)
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 cup shredded cheese
- 1 cup mix-ins of choice (e.g. chopped spinach, diced peppers, broccoli florets, cooked sausage, or ham)
Steps
- Preheat oven to 350°F and lightly grease a silicone muffin tray with non-stick cooking spray or a little oil.
- Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a high-powered blender. Blend until completely smooth.
- Divide the egg mixture evenly among the 12 cavities of the prepared muffin tray, pouring about ¼ cup into each.
- Top each cup with shredded cheese and your desired mix-ins. Use the back of a spoon to gently press the toppings into the egg mixture. Add an extra sprinkle of cheese on top if desired.
- Bake for 18–22 minutes, or until the egg bites are no longer jiggly and the eggs look fully set.
- Allow the egg bites to cool slightly before removing them from the tray.
Notes
Egg white substitution: Replace the 8 whole eggs with about 1.5 cups of egg whites (approximately 12 egg whites). Note that the egg-white version tends to be a little more wet and less fluffy.
Storage: Keep in an airtight container in the refrigerator. Eggs can also be frozen in an airtight container and defrosted in the fridge overnight, though the texture may become slightly watery after freezing.
My Notes
Bacon bits as a mix in increases sodium, so reduce salt to taste