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High-Protein Cottage Cheese Egg Bites - Easy, Make-Ahead Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese (2% or 4% for best texture)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional but recommended)
  • 1/4 teaspoon onion powder (optional)
  • 1/2 cup chopped veggies (spinach, bell pepper, or broccoli—pre-cooked if watery)
  • 1/3 cup cooked protein (diced ham, bacon, sausage, or tofu—optional)
  • 1 tablespoon olive oil or melted butter (for greasing the muffin tin, unless using liners)

Method
 

  1. Preheat and prep: Heat your oven to 325°F (165°C). Lightly grease a 12-cup muffin tin or line with silicone or parchment liners. Lower heat reduces overcooking and keeps the bites tender.
  2. Blend the base: Add eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium until smooth, about 20–30 seconds. You want a uniform mixture without big curds.
  3. Add the cheese: Stir in the shredded cheese by hand. Blending it can make the mixture too thick and affect texture.
  4. Prep mix-ins: If using watery veggies (like mushrooms or spinach), sauté for 2–3 minutes to cook off moisture. Pat dry. This prevents soggy bottoms.
  5. Fill the cups: Divide veggies and proteins evenly among the muffin cups. Pour the egg mixture over the top, filling each about 3/4 full. Give the tin a gentle tap to release air bubbles.
  6. Bake: Place on the middle rack and bake 18–22 minutes, until the centers are just set and no longer jiggly. They may puff slightly and then settle—normal and good.
  7. Rest: Let the egg bites cool in the pan for 5 minutes, then run a knife around the edges to release. Cooling helps them firm up without overcooking.
  8. Serve or store: Enjoy warm, or cool completely on a rack before refrigerating.