Ingredients
- 6 large eggs
- ¾ cup cottage cheese
- ½ cup shredded cheese (Gruyère, cheddar, or Monterey Jack)
- ¼ tsp salt
- ⅛ tsp black pepper
- Optional add-ins: ½ cup chopped spinach, cooked bacon, diced bell peppers, green onions, sun-dried tomatoes, mushrooms
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat oven to 300°F (150°C) and lightly grease a muffin tin.
- In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until smooth and frothy.
- Add chosen mix-ins into the bottom of each muffin cup.
- Pour the egg mixture evenly over the mix-ins, filling each cup about ¾ full.
- Place muffin tin in a larger baking dish and add hot water around it to create a 1-inch water bath.
- Bake for 30–35 minutes, or until egg bites are set and puffed.
- Cool slightly before removing from the tin. Serve warm or refrigerate for later.
Notes
- Use silicone molds for easy removal and less sticking.
- Customize with different mix-ins like feta, hot sauce, or herbs.
- Dairy-free option: use plant-based yogurt and dairy-free cheese.
- Freezes well for up to 2 months.
- Microwave to reheat: 30–45 seconds (fridge) or 1–2 minutes (frozen).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
