Description
Fluffy and protein-packed cottage cheese egg bites baked to perfection with optional add-ins for customization.
Ingredients
Scale
- Nonstick cooking spray
- 8 large eggs
- 1 cup (8 ounces) full-fat cottage cheese
- 1½ cups (6 ounces) shredded Gruyère, Cheddar, mozzarella or Monterey Jack (or a combination)
- ½ teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon black pepper
- Raw chopped vegetables (optional), such as onion, scallions, bell pepper or spinach (or a combination)
- Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato or butternut squash (or a combination)
- Finely chopped herbs (optional), such as basil, parsley, chives or cilantro
- Dashes of hot sauce (optional)
Instructions
- Heat oven to 325°F. Bring 3 cups water to a simmer. Coat a 12-cup muffin pan with nonstick spray.
- Blend eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper in blender for 8-10 seconds until smooth.
- Pour mixture into muffin cups (¾ full). Add optional mix-ins and stir gently. Top with remaining cheese. Place pan on sheet pan, pour hot water to cover bottom of muffin cups.
- Bake 25-30 minutes until set. Cool 5 minutes before removing from pan.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg