Cheesy Muffin Tin Cottage Cheese Egg Bites
Delicious and versatile egg bites made with cottage cheese, veggies, and cheese, perfect for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients
- 6 large Eggs The base of our recipe, providing protein and structure.
- 1 cup Cottage Cheese Adds creaminess and a slight tang; can use low-fat or whole-fat.
- 1 cup Grated Cheese A mix of cheddar and mozzarella for cheesy indulgence.
- 1 cup Spinach, chopped Fresh or frozen; adds nutrition and color.
- 1/2 cup Bell Pepper, chopped Any color works for a sweet crunch.
- 1/4 cup Green Onions, chopped Brightens the flavors with a mild onion kick.
- 1 tablespoon Nutritional Yeast (optional) Adds a cheesy flavor without dairy, suitable for vegan versions.
- to taste Salt & Pepper Enhance the flavors.
- Olive Oil or Non-stick Spray To grease the muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease your muffin tin with olive oil or non-stick spray.
- In a large bowl, combine the eggs, cottage cheese, grated cheese, spinach, bell pepper, green onions, and season with salt and pepper. Stir until everything is well mixed.
- Using a ladle, pour the mixture evenly into each muffin cup, filling them about three-quarters full.
- Place the muffin tin in the oven and bake for 15-20 minutes, or until the bites are puffed up and golden on top.
- Let them cool for a few minutes before gently removing them from the muffin tin.
Notes
For variations, you can add cooked bacon or sausage, and use roasted vegetables or leftover meats. Store leftovers in an airtight container for up to three days or freeze for up to two months.