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Creamy cottage cheese egg bites with spinach and peppers on a white plate

Cottage Cheese Egg Bites

Silky, custardy egg bites made with blended eggs and cottage cheese, baked in a muffin tin with a water bath. About 15 g protein per 2 bites.
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Prep Time 10 minutes
Cook Time 28 minutes
Resting 5 minutes
Total Time 43 minutes
Servings: 12 egg bites
Course: Breakfast
Cuisine: American
Calories: 86
Ingredients Method Notes

Ingredients
  

Egg Base
  • 8 large eggs
  • 1 cup cottage cheese 225 g, 2% or 4%
  • 1/2 cup shredded Gruyère or Monterey Jack 55 g
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch garlic powder optional
Fillings
  • 1 cup baby spinach chopped
  • 1/2 red bell pepper finely diced
  • 2 green onions thinly sliced
  • 1/2 cup sautéed mushrooms or chopped cooked turkey bacon optional

Method
 

  1. Place a 9 x 13 pan half full of hot water on the lower oven rack and preheat to 300°F (150°C). Grease a 12-cup muffin pan well.
  2. Blend the eggs, cottage cheese, cheese, salt, pepper, and garlic powder 30–45 seconds until completely smooth.
  3. Divide the fillings among the cups and pour the egg mixture over, filling each about three-quarters full.
  4. Bake on the center rack 25–30 minutes until just set and 160°F in the center.
  5. Cool 5 minutes, loosen the edges, and remove.

Notes

The water bath keeps them silky. Refrigerate up to 4 days or freeze up to 2 months. Reheat 30–45 seconds in the microwave. Nutrition is per egg bite without optional add-ins.