Muffin Tin Cottage Cheese Egg Bites (Printable)

Fluffy baked egg bites with cottage cheese, spinach, and cheddar. Quick protein-packed breakfast or snack.

# What You’ll Need:

→ Dairy & Eggs

01 - 8 large eggs
02 - 1 cup cottage cheese, preferably full-fat
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup milk or half-and-half

→ Vegetables

05 - 1/2 cup finely chopped baby spinach
06 - 1/4 cup diced red bell pepper
07 - 2 green onions, sliced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder

# How-to Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners.
02 - Combine eggs, cottage cheese, milk, salt, pepper, and garlic powder in a blender. Blend until smooth and frothy.
03 - Mix spinach, red bell pepper, green onions, and shredded cheddar cheese in a mixing bowl.
04 - Pour blended egg mixture over vegetables and cheese. Stir gently until evenly distributed.
05 - Divide mixture evenly among muffin cups, filling each about 3/4 full.
06 - Bake for 18-22 minutes until set and lightly golden on top.
07 - Let cool for 5 minutes. Run a knife around edges to release. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can make a whole batch in 30 minutes flat
  • They reheat beautifully so breakfast is ready all week
  • The cottage cheese makes them ridiculously fluffy without any weird texture
02 -
  • Overfilling the cups leads to stuck-on messes, respect the 3/4 fill line
  • Let them cool fully before storing or they'll create condensation and get soggy
03 -
  • Use a blender, not a whisk, for the smoothest texture
  • Don't skip the cooling time, or they'll stick to the pan

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