Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- ¼ cup finely diced bell pepper (optional)
- 2 tbsp chopped green onions (optional)
- Cooking spray or butter for the muffin tin
Instructions
- Preheat oven to 325°F (165°C).
- Grease a 12-cup muffin tin or use silicone muffin liners.
- Add the eggs, cottage cheese, cheddar cheese, salt, pepper, and garlic powder to a blender.
- Blend until smooth and creamy.
- Stir in the bell pepper and green onions, if using.
- Fill the muffin cups about ¾ full.
- Bake for 20–25 minutes, until the egg bites are puffed and set in the center.
- Let cool for 5 minutes before removing from the pan.
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
Variations
- Add cooked bacon, ham, or sausage.
- Mix in spinach, mushrooms, or broccoli.
- Use pepper jack, mozzarella, or feta cheese instead of cheddar.
Nutrition Highlights
- High in protein
- Low in carbohydrates
- Great for meal prep and grab-and-go breakfasts
Yield: 12 egg bites
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes.
