cottage cheese egg bites
These cottage cheese egg bites are velvety, protein-packed, and similar to gourmet cafe-style treats. Made with a blend of eggs and cottage cheese, they stay moist and tender, making them a perfect solution for busy mornings or healthy meal prep.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Low Carb, Keto
Ingredients
6 large Eggs
1 cup Cottage Cheese
1/2 cup Shredded Cheese
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1/2 cup Optional Add-ins
Instructions
- Preheat your oven to 300°F (150°C)
- Grease a silicone muffin tin very well with non-stick spray or butter, or use silicone liners in a metal ti
- Place the eggs, cottage cheese, salt, and pepper into a blender and blend on high for about 30 seconds until completely smooth and frothy
- Stir in half of the shredded cheese by hand into the egg mixture
- Pour the mixture into the prepared muffin cups, filling each about three-quarters of the way full
- Sprinkle the remaining shredded cheese and any optional add-ins (like bacon or spinach) on top of each cup
- Place a baking pan filled with an inch of hot water on the bottom rack of your oven to create a steam bath
- Bake for 25 to 30 minutes until the centers are just set
- Let the egg bites cool in the pan for at least five minutes before removing them
Notes
Using a blender is essential for the velvety texture; skipping it will result in visible cheese curds.
A water bath is crucial to prevent the eggs from drying out or cracking.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
To reheat, microwave on medium power for 30-45 seconds to keep them tender.
Sauté watery vegetables like mushrooms or zucchini before adding them to prevent sogginess.
Find it online: https://powerecipe.com/cottage-cheese-egg-bites/