Cottage Cheese Egg Bites (Printable)

Fluffy bites with creamy cottage cheese, spinach, and peppers, ideal for a quick, nutritious start.

# What You'll Need:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1 cup cottage cheese (full-fat or low-fat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)

→ Oils

11 - Nonstick cooking spray or a small amount of oil for greasing the muffin tin

# How To Make It:

01 - Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick cooking spray or oil.
02 - In a large mixing bowl, whisk the eggs until well blended.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until combined.
04 - Fold in the chopped spinach, red bell pepper, and green onions.
05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22–25 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.

# Tips from dashanddishes:

01 -
  • Each bite delivers 7 grams of protein to keep you satisfied through busy mornings
  • They reheat beautifully so you can make them once and eat all week
  • The cottage cheese creates the fluffiest texture without any special technique
02 -
  • Overfilling the muffin cups causes them to puff up excessively then collapse into dense hockey pucks
  • Letting them cool completely in the pan makes them steam and become soggy on the bottoms
  • The cottage cheese small curds vanish into the eggs but large curds remain visible as small white specks
03 -
  • Use a cookie scoop to fill the muffin cups quickly and evenly
  • Let the eggs sit at room temperature for 20 minutes before mixing for better blending

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