Cottage Cheese Egg Bites
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup finely diced cooked veggies of your choice (onions, broccoli, sweet potato etc)
- 1 1/2 cups chopped spinach
- 2 green onions sliced
- 1 cup shredded cheese of choice optional; cheddar, mozzarella, or goat cheese work well
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with silicone cups.
- Add eggs, cottage cheese, olive oil, salt, and pepper to a blender. Blend until smooth.
- Stir in bell pepper, spinach, green onions, and cheese (if using).
- Pour mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, until centers are set and tops are just lightly golden.
- Let cool for 5 minutes before removing from pan.
Notes
Store in the refrigerator for up to 4 days.
Reheat gently in the microwave (20–30 seconds) or eat cold on busy mornings.
For easier digestion, skip added cheese or use a small amount of goat or sheep cheese.
These freeze well for up to 2 months.