It is 7am. You are tired. You need a healthy breakfast fast. These high protein cottage cheese egg bites are your new best friend.
They are creamy and tender. They taste just like the fancy ones from the coffee shop. This recipe delivers a nutritious start to your day without any stress.
Why This Recipe Is a Winner
These bites are perfect for a healthy reset. They keep you full for hours. You can make them once and eat all week. They are very budget-friendly too.
The texture is the best part. Blending the cottage cheese makes them silky smooth. Your family will love the cheesy flavor. It is a protein-packed win for everyone.
Simple Cooking Method
You do not need special equipment. A simple blender does all the work. It creates a velvety base in seconds. Even beginners can master this dish.
Just blend, pour, and bake. The oven does the hard part for you. It is a fail-proof method for busy people. You will feel like a pro chef.
Simple Ingredients
Most of these items are already in your fridge. Fresh spinach adds a lovely pop of color and nutrients.
- 6 large eggs
- 1.25 cups low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 cup chopped fresh baby spinach
Step-by-Step Directions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin or use silicone muffin liners.
- Place the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder into a high-speed blender.
- Process on high for 30 to 45 seconds until the mixture is completely smooth and contains no cottage cheese curds.
- Distribute the chopped spinach evenly into the bottom of the 12 muffin cups.
- Stir the shredded cheddar and Parmesan cheese into the egg mixture by hand.
- Pour the mixture into the muffin cups, filling each approximately three-quarters full.
- Bake for 22 to 25 minutes until the egg bites are set and the centers no longer jiggle when the pan is moved.
- Remove from the oven and let rest for 5 to 10 minutes in the pan; the bites will deflate slightly as they cool.
- Carefully run a thin spatula or knife around the edges to release from the tin and serve.
Best Ways to Enjoy It
Serve these warm for a leisurely morning. Pair them with fresh fruit or avocado. They also taste great with a dash of hot sauce. Pack them in containers for easy weekday lunches.
Keep It Fresh
Store leftovers in an airtight container. They stay fresh in the fridge for 4 days. You can also freeze them for up to a month. Reheat in the microwave for 30 seconds. This makes your meal prep incredibly easy.
Recipe Tips
- Use silicone liners to prevent sticking.
- Do not skip the blending step for texture.
- Avoid over-filling the cups so they don’t spill.
- Add the cheese by hand for better distribution.
- Let them rest before removing from the pan.
- Wipe the tin immediately for easy cleanup.
- Use sharp cheddar for the boldest flavor.
Ways to Switch It Up
- Add cooked bacon bits for a smoky taste.
- Substitute spinach with roasted red peppers.
- Use feta cheese for a Mediterranean twist.
- Add a pinch of cayenne for extra heat.
Common Questions
Can I taste the cottage cheese?
No, you cannot taste the curds at all. Blending makes it taste like creamy custard. It just adds protein and richness.
Why did my egg bites deflate?
This is completely normal and expected. They puff up in the oven and settle as they cool. They will still be delicious.
Are these good for kids?
Yes, they are very kid-approved. They are soft and easy to eat. You can even hide extra veggies inside.
I hope these high protein cottage cheese egg bites make your mornings feel a little lighter. They are such a simple way to nourish yourself and your family. Enjoy every bite!
— Katie Wood
Ingredients
- 6 large egg s
- 1.25 cups low -fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 cup chopped fresh baby spinach
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin or use silicone muffin liners.
- Place the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder into a high-speed blender.
- Process on high for 30 to 45 seconds until the mixture is completely smooth and contains no cottage cheese curds.
- Distribute the chopped spinach evenly into the bottom of the 12 muffin cups.
- Stir the shredded cheddar and Parmesan cheese into the egg mixture by hand.
- Pour the mixture into the muffin cups, filling each approximately three-quarters full.
- Bake for 22 to 25 minutes until the egg bites are set and the centers no longer jiggle when the pan is moved.
- Remove from the oven and let rest for 5 to 10 minutes in the pan; the bites will deflate slightly as they cool.
- Carefully run a thin spatula or knife around the edges to release from the tin and serve.
