Cottage Cheese Egg Bites with Spinach and Red Bell Pepper Recipe

Introduction

Cottage Cheese Egg Bites are a delicious, protein-packed snack or breakfast option that’s easy to make and perfect for busy mornings. These fluffy, flavorful bites combine creamy cottage cheese, fresh vegetables, and melty cheddar for a satisfying treat you can grab on the go.

Ingredients

• 1 cup cottage cheese
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped spinach
• 1/4 cup chopped red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil.
2. Step 2: In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy.
3. Step 3: Add the cottage cheese to the eggs and stir until it is evenly mixed in.
4. Step 4: Sprinkle in the shredded cheddar cheese and stir it into the egg mixture.
5. Step 5: Next, add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir everything together until well combined.
6. Step 6: In a small bowl, mix the baking powder with a tiny bit of water to activate it. Stir this into the egg mixture.
7. Step 7: Pour in the tablespoon of olive oil and mix until smooth and evenly distributed.
8. Step 8: Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
9. Step 9: 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.
10. Step 10: Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
11. Step 11: Afterward, carefully run a knife around the edges of each egg bite to release them from the tin.
12. Step 12: Serve warm, or let them cool to room temperature before storing them in an airtight container for up to 4 days in the refrigerator.

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or chives to the mixture.
• Substitute the spinach and bell pepper with your favorite veggies such as mushrooms or zucchini.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• To make these bites dairy-free, try replacing cottage cheese with a plant-based alternative and use vegan cheese.
• Make a double batch and freeze leftovers for up to 1 month. Reheat in the microwave until warmed through.

Storage

Store the egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them on medium power for 30 to 60 seconds or until warmed through. For longer storage, freeze the egg bites in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cheddar?

Yes, you can swap cheddar for mozzarella, gouda, pepper jack, or your favorite melting cheese to suit your taste preferences.

How do I prevent the egg bites from sticking to the muffin tin?

Make sure to thoroughly grease the muffin tin with non-stick spray or olive oil before adding the mixture. You can also use silicone muffin cups for easy removal.

Cottage Cheese Egg Bites with Spinach and Red Bell Pepper Recipe

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★★★★★

4.7 from 84 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 12 egg bites 1x
• Diet: Low Fat

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Description

These Cottage Cheese Egg Bites are a protein-packed, savory breakfast or snack option perfect for a quick, nutritious start to your day. Made with a blend of eggs, creamy cottage cheese, cheddar, and fresh vegetables, they offer a flavorful and satisfying bite that can be enjoyed warm or at room temperature. Baked in a muffin tin for easy portioning, these egg bites are simple to prepare and ideal for meal prepping.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cottage cheese
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped spinach
• 1/4 cup chopped red bell pepper

Seasonings & Other

• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil

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Instructions

1. Prepare the oven and muffin tin: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin using non-stick spray or olive oil to prevent sticking.
2. Whisk the eggs: In a large mixing bowl, crack all six eggs and whisk them thoroughly until fully blended and slightly frothy, which will help create a light texture.
3. Add cottage cheese: Mix the cottage cheese into the whisked eggs, stirring until evenly combined to add creaminess and protein.
4. Incorporate cheddar cheese: Sprinkle the shredded cheddar cheese into the mixture and stir, ensuring it’s well distributed for flavor and richness.
5. Add vegetables and spices: Add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir gently to combine all ingredients uniformly.
6. Activate baking powder: In a small bowl, mix the baking powder with a small amount of water to activate it. Stir this into the egg mixture to help the bites rise slightly and become fluffy.
7. Add olive oil: Pour in the tablespoon of olive oil and mix thoroughly until the mixture is smooth and the oil is well distributed.
8. Fill the muffin cups: Spoon the mixture into the prepared muffin tin, filling each cup almost to the top to ensure a generous portion.
9. Bake the egg bites: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the bites are set and lightly golden on top, indicating they are cooked through.
10. Cool slightly: Remove the muffin tin from the oven and allow the egg bites to cool in the tin for about 5 minutes to firm up.
11. Remove from tin: Carefully run a knife around each egg bite’s edges to loosen them and gently remove from the muffin tin.
12. Serve or store: Serve the egg bites warm or let them cool completely before storing in an airtight container. They keep well in the refrigerator for up to 4 days.

Notes

• Ensure to grease the muffin tin well to prevent sticking when removing the egg bites.
• You can substitute spinach and red bell pepper with other vegetables like mushrooms or zucchini for variety.
• To make this recipe vegetarian-friendly, ensure the cheese used is free from animal rennet.
• Reheat egg bites gently in the microwave or oven to avoid overcooking.
• These egg bites can be frozen individually for longer storage; thaw thoroughly before reheating.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cottage cheese egg bites, baked egg bites, healthy breakfast, protein-packed breakfast, easy egg muffins