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Easy Cottage Cheese Egg Bites

Easy Cottage Cheese Egg Bites

Whipping up nutritious and satisfying meals doesn't have to be complicated, and Easy Cottage Cheese Egg Bites are the perfect example. These delightful bites are incredibly versatile, making them an ideal solution for busy mornings, quick lunches, or even a healthy afternoon snack, proving that delicious and wholesome can also be effortless.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 egg bites
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat, your preference
  • 6 large eggs
  • 1/4 cup finely chopped bell pepper any color
  • 1/4 cup finely chopped onion
  • 1/4 cup shredded cheese cheddar, Monterey Jack, or a blend
  • 1 tablespoon chopped fresh chives or parsley optional, for garnish
  • to taste salt
  • to taste freshly ground black pepper
  • N/A cooking spray or muffin liners

Equipment

  • 12-cup muffin tin
  • Medium Bowl
  • Small spatula or butter knife (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line each cup with paper or silicone muffin liners. This step is crucial for preventing the egg bites from sticking.
    N/A cooking spray or muffin liners
  2. In a medium bowl, crack the 6 large eggs. Add a generous pinch of salt and black pepper. Whisk the eggs thoroughly until the yolks and whites are well combined and slightly frothy.
    6 large eggs, to taste salt, to taste freshly ground black pepper
  3. Add the 1 cup of cottage cheese to the whisked eggs. Stir gently until it’s mostly incorporated, but don't worry if there are still a few small lumps of cottage cheese – these will contribute to a lovely texture in the finished bites.
    1 cup cottage cheese
  4. Fold in the 1/4 cup of finely chopped bell pepper, 1/4 cup of finely chopped onion, and 1/4 cup of shredded cheese. If you're using any other desired mix-ins like cooked spinach, bacon bits, or herbs, now is the time to add them. Stir until everything is evenly distributed throughout the egg mixture.
    1/4 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 1/4 cup shredded cheese
  5. Carefully pour or ladle the egg mixture evenly into the prepared muffin cups. Fill each cup about two-thirds to three-quarters full, leaving a little room for them to puff up as they bake.
  6. Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the edges are set and slightly golden, and the centers are firm to the touch. A toothpick inserted into the center should come out clean.
  7. Once baked, carefully remove the muffin tin from the oven. Let the Easy Cottage Cheese Egg Bites cool in the tin for a few minutes before gently removing them. If using liners, they should slide out easily. If you greased the tin, you might need a small spatula or butter knife to help loosen them. Garnish with fresh chives or parsley, if desired, and serve warm.
    1 tablespoon chopped fresh chives or parsley

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months.