Ingredients
8 large eggs
1/2 cup cottage cheese (full-fat or low-fat)
1/4 cup milk (or half-and-half for extra creaminess)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper (optional, for a slight kick)
1 cup shredded cheese (Cheddar, Monterey Jack, Gruyere, or a mix)
Optional add-ins: cooked crumbled bacon, diced ham, chopped spinach, sautéed bell peppers, green onions
Instructions
Step 1: Preheat your oven to 325°F (160°C). Lightly grease a 12-cup muffin tin or line with paper liners/silicone cups.
Step 2: In a large bowl or blender, combine the eggs, cottage cheese, milk, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Blend until the mixture is smooth and slightly frothy, about 30 seconds. If mixing by hand, whisk vigorously until well combined and light.
Step 3: Stir in the shredded cheese and any desired optional add-ins (e.g., cooked bacon, spinach, bell peppers). Ensure all ingredients are evenly distributed.
Step 4: Divide the egg mixture evenly among the 12 muffin cups, filling each about two-thirds full.
Step 5: Bake for 20-25 minutes, or until the egg bites are set, lightly golden around the edges, and firm to the touch. A toothpick inserted into the center should come out clean.
Step 6: Remove the muffin tin from the oven and let the egg bites cool in the pan for 5 minutes before carefully removing them. Serve warm or store for later.
Notes
Egg bites can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds or in a toaster oven until warm. For best texture, avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 185 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
