Ingredients
- 10 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 cup cooked crumbled bacon or diced ham (optional)
- 1/4 cup diced bell pepper
- 2 tbsp chopped chives or green onions
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Cooking spray
Instructions
- Heat the oven. Preheat to 350°F (175°C). Generously spray a 12-cup muffin tin with cooking spray.
- Blend the base. Blend the eggs, cottage cheese, salt, and pepper in a blender 30 seconds until completely smooth and slightly frothy.
- Fill the cups. Divide the bacon (if using), bell pepper, and half the chives among the muffin cups. Pour the egg mixture over, filling each cup 3/4 full. Top with cheddar.
- Bake. Bake 22-25 minutes until puffed, set in the centers, and lightly golden.
- Cool and release. Cool 5 minutes, then run a thin knife around each bite and lift out.
- Store. Refrigerate up to 5 days or freeze up to 2 months. Reheat 20-30 seconds in the microwave.
💡 Egg bite smarts
Blending the cottage cheese is the magic — it disappears into the eggs and makes them custardy, never lumpy. Do not overfill the cups; the bites puff up and then settle. A silicone muffin pan makes release effortless, but a well-sprayed metal tin works fine.
Common questions
Can I freeze egg bites?
Yes — cool completely, freeze on a sheet pan, then bag up to 2 months. Microwave from frozen 45-60 seconds.
I do not like cottage cheese. Will I taste it?
No — blended smooth, it just makes the bites creamy and adds protein. You will never know it is there.
Can I make them dairy-free?
Swap the cottage cheese for silken tofu and use dairy-free cheddar; the texture stays fluffy.
Why did mine deflate?
Some settling is normal — they puff in the oven and relax as they cool. Overbaking makes it worse, so pull them when just set.
Love this recipe?
Save these cottage cheese egg bites to your "Healthy Breakfast Ideas" board — high-protein grab-and-go for the whole week.
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