These cottage cheese egg bites are a protein-rich, nutritious, and easy-to-make option for breakfast or a snack. Light, fluffy, and packed with flavor, they are perfect for meal prep and can be enjoyed warm or on the go.
Ingredients :
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheese (cheddar, mozzarella, or preferred choice)
- ½ cup diced vegetables (spinach, bell peppers, mushrooms, etc.)
- ¼ cup cooked bacon or ham (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
Instructions :
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Blend the cottage cheese and eggs until smooth.
- In a bowl, combine the blended mixture with shredded cheese, vegetables, meat (if using), and seasonings.
- Divide the mixture evenly into the muffin tin.
- Bake for 20 to 25 minutes, or until set and slightly golden.
- Let cool for a few minutes before serving.
Variations :
- Dairy-Free: Substitute cottage cheese with a plant-based alternative and use dairy-free shredded cheese.
- Vegetarian: Omit the bacon or ham and add more vegetables such as tomatoes, zucchini, or kale.
- Spicy: Add a pinch of red pepper flakes or diced jalapeños for extra heat.
- Herb-Infused: Mix in fresh herbs like chives, parsley, or basil for added freshness.
Tips :
- These egg bites store well in the refrigerator for up to four days in an airtight container.
- For freezing, let them cool completely before placing them in a freezer-safe container. Reheat in the microwave for 30 seconds before serving.
- Use silicone muffin molds for easy removal and to prevent sticking.
- Experiment with different cheese varieties for unique flavor combinations.
