Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are a perfect blend of creamy cheese and nutritious ingredients, making them ideal for any meal of the day.
Ingredients
Main Ingredients
- 1 cup cottage cheese Adds moisture and depth.
- 6 large eggs Foundation of the recipe.
- 1/2 cup shredded cheddar cheese For sharp and creamy taste.
- 1/4 cup chopped spinach Nutritious element full of vitamins.
- 1/4 cup chopped red bell pepper Adds a sweet, crunchy bite.
- 1/2 teaspoon garlic powder For savory depth.
- 1/4 teaspoon salt Enhances natural flavors.
- 1/4 teaspoon black pepper Adds a subtle kick.
- 1/4 teaspoon onion powder Brings a sweet and tangy essence.
- 1/2 teaspoon baking powder Helps the egg bites rise.
- 1 tablespoon olive oil Adds richness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil.
- In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy.
- Add the cottage cheese to the eggs and stir until it is evenly mixed in.
- Sprinkle in the shredded cheddar cheese and stir it into the egg mixture.
- Add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir everything together until well combined.
- In a small bowl, mix the baking powder with a tiny bit of water to activate it. Stir this into the egg mixture.
- Pour in the tablespoon of olive oil and mix until smooth.
Baking
- Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set and golden on top.
- Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
- Run a knife around the edges of each egg bite to release them from the tin.
- Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Notes
Serve with fresh fruit, light salad, or zesty dipping sauces. Can be frozen for up to three months.