Description
These muffin tin egg bites with cottage cheese are fluffy, protein-packed, and perfect for meal prep. Made with simple ingredients, they bake into creamy, tender egg cups that are ideal for busy mornings, low-carb diets, or healthy grab-and-go breakfasts. Customizable with vegetables, herbs, or lean meats, they deliver both nutrition and flavor in every bite.
Ingredients
Scale
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ¼ cup cooked turkey bacon or sausage (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil for greasing
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin or use silicone liners.
- In a mixing bowl, whisk the eggs until smooth.
- Stir in cottage cheese and shredded cheese.
- Add salt, pepper, and any vegetables or cooked meats.
- Mix gently until combined.
- Pour mixture evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, or until centers are set.
- Let cool for 5 minutes before removing from the tin.
Notes
- Blend cottage cheese before mixing for extra smooth texture.
- Pre-cook watery vegetables like mushrooms to avoid sogginess.
- Do not overbake to prevent rubbery texture.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months for longer storage.