Description
These Cheesy Muffin Tin Cottage Cheese Egg Bites are a high-protein breakfast option that is easy to prepare, customizable, and deliciously filling.
Ingredients
Base Ingredients
- 8 large large eggs
- 1 cup cottage cheese (small curd or large curd both work)
- 3/4 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional but recommended)
- 1/2 teaspoon onion powder (optional)
Mix-in Ingredients
- 1/3 cup add ins (like diced bell pepper, spinach, cooked bacon, ham, or mushrooms)
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Prep your muffin tin by spraying each cup well with nonstick spray.
- In a bowl, whisk together eggs, cottage cheese, shredded cheese, salt, pepper, and any seasonings.
- If desired, blend the eggs and cottage cheese first for a smoother texture before stirring in shredded cheese and add ins.
- Stir in any cooked meat or veggies, ensuring any watery veggies are drained first.
- Pour the mixture into each muffin cup, filling about 3/4 full.
Baking
- Bake for 18 to 22 minutes until the centers look set and the tops are lightly golden.
- Let them sit in the tin for 5 minutes, then gently run a knife around the edges to lift them out.
Notes
Do not overbake to avoid tough egg bites. Use room temperature eggs for even baking. Cook watery add ins before mixing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American