Description
These delicious Cottage Cheese Egg Bites make a protein-packed breakfast that is both satisfying and easy to prepare. Combining creamy cottage cheese, rich cheddar, and savory bacon, they’re perfect for a nutritious start to your day or a savory snack anytime.
Ingredients
Scale
Egg Mixture
- 8-9 large Eggs
- 1 cup Cottage Cheese (any milk fat level from 1% to 4% MF)
- 1 cup Shredded Cheddar Cheese (or Gruyere as a substitute)
- 1 teaspoon Salt (kosher recommended)
- 1 teaspoon Pepper
Toppings
- 1/3 cup Cooked Bacon (pre-cooked, about 3-4 strips)
- 1/4 cup Chives (optional)
Other
- 1 can Cooking Spray (to prevent sticking)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a silicone muffin pan by spraying it generously with cooking spray to prevent the egg bites from sticking.
- Blend Ingredients: In a blender, combine the eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blend until the mixture is smooth and well combined, creating a creamy base.
- Fill Muffin Cups: Pour the blended mixture evenly into the muffin cups, filling each one just over halfway to allow room for expansion as they bake.
- Add Toppings: Sprinkle the pre-cooked bacon pieces and chives on top of each muffin cup, if using, to add texture and flavor.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes, or until the egg bites are set and slightly golden on top.
- Cool and Serve: Once baked, remove the egg bites from the oven and allow them to cool slightly before removing from the muffin pan. Serve warm for a delicious protein-packed meal.
Notes
- You can substitute Gruyere cheese for cheddar if you prefer a milder, nuttier flavor.
- Use turkey bacon or omit bacon for a lighter or vegetarian option.
- Chives are optional but add a fresh onion flavor; you can substitute with green onions if desired.
- These egg bites can be stored in the fridge for up to 4 days and reheated in the microwave.
- Make sure not to overfill the muffin cups to avoid spilling during baking.
