Ingredients
- For the Egg Bites:
- 8–10 large eggs
- 1 cup cottage cheese
- ½ tsp fine sea salt (or to taste)
- ¼ tsp freshly ground black pepper (or to taste)
- ½ cup shredded cheese (e.g., medium cheddar or mozzarella)
- ½ – 1 cup optional add-ins (see notes below)
Instructions
- Preheat the Oven: Preheat your oven to 325°F. Spray a non-stick muffin tin with cooking spray or use silicone muffin cups (no spray needed).
- Blend the Mixture: In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth and well combined.
- Prepare Muffin Tin: Divide your shredded cheese (or chosen toppings) evenly into each muffin cup. Pour the egg mixture into the muffin tin, filling each cup about ¾ full.
- Bake: Bake at 325°F for 22-25 minutes, or until the tops are set and the edges are golden. Alternatively, air fry at 300°F for 12-14 minutes, covering lightly with foil if they brown too fast.
- Rest and Serve: Let the egg bites rest in the muffin tin for 5 minutes before removing. Serve warm and enjoy!
Notes
- Optional Add-ins: You can customize these egg bites with your favorite add-ins like spinach, bell peppers, cooked bacon, or sausage. Add about ½ to 1 cup of your desired ingredients before pouring in the egg mixture.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 140mg
