Description
A quick and nutritious breakfast or snack option, packed with protein from eggs and cottage cheese, and customizable with your favorite veggies.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/2 cup diced vegetables (e.g., bell peppers, spinach, onions)
- Salt and pepper to taste
- Optional: cooked bacon or sausage pieces
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin to ensure the egg bites don’t stick.
- In a large bowl, whisk together the eggs and cottage cheese until smooth.
- Fold in the shredded cheese, diced vegetables, and any optional add-ins. Season with salt and pepper.
- Evenly distribute the egg mixture into the greased muffin tin cups, filling them about three-quarters full. Bake for 20-25 minutes, until set and lightly golden.
- Once baked, allow to cool slightly before removing from the muffin tin. Serve warm or store for later.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 400mg