Description

Craving a healthy, portable breakfast or snack that’s easy to make and full of flavor? Egg Bites with Cottage Cheese are the perfect solution, combining fluffy eggs, creamy cottage cheese, and vibrant veggies in a bite-sized treat

Ingredients

Scale

Egg Bites with Cottage Cheese use simple ingredients to create a flavorful, protein-packed dish. Here’s what you’ll need for ~12 egg bites:

8 large eggs: The base for a fluffy, protein-rich bite.
½ cup low-fat cottage cheese (drained): Adds creaminess and extra protein.
½ teaspoon salt: Enhances and balances flavors.
½ cup chopped spinach: Provides vibrant color and nutrients.
½ cup chopped red bell peppers: Adds sweetness and crunch.
2 tablespoons salsa: Brings a zesty, spicy kick.

Why These Ingredients Matter

Eggs and Cottage Cheese: Create a high-protein, creamy base for a satisfying texture.
Spinach and Red Bell Peppers: Add vitamins, color, and texture.
Salsa: Infuses a bold, tangy flavor with minimal effort.
Salt: Ties all flavors together for a balanced bite.

Substitutions and Variations

Cottage Cheese: Use full-fat cottage cheese for richer flavor or Greek yogurt for a similar texture.
Spinach: Swap with chopped kale, arugula, or omit for a veggie-free version.
Red Bell Peppers: Substitute with yellow/orange bell peppers, diced tomatoes, or mushrooms.
Salsa: Replace with hot sauce, diced tomatoes with green chilies, or omit for a milder flavor.
Vegan Option: Use a plant-based egg substitute (like Just Egg) and vegan cottage cheese or silken tofu.
Gluten-Free: Naturally gluten-free; ensure salsa is gluten-free.
Cheesy Egg Bites: Add ¼ cup shredded cheddar or feta when folding in veggies.
Meat Lovers: Fold in ¼ cup cooked, crumbled bacon or sausage for extra protein

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 8 large eggs, ½ cup low-fat cottage cheese (drained), ½ teaspoon salt, ½ cup chopped spinach, ½ cup chopped red bell peppers, and 2 tablespoons salsa.
Preheat the oven to 350°F (175°C).
Spray a standard 12-cup muffin pan or silicone molds with avocado oil spray (or use another non-stick spray).

Tip: Drain cottage cheese in a fine mesh strainer to remove excess liquid for a firmer texture.

Step 2: Blend the Base

In a blender, combine 8 large eggs, ½ cup drained low-fat cottage cheese, and ½ teaspoon salt.
Blend until smooth, about 20-30 seconds.

Tip: Blend until completely smooth to avoid curds in the egg bites.

Step 3: Add Veggies and Salsa

Pour the blended egg mixture into a large mixing bowl.
Fold in ½ cup chopped spinach, ½ cup chopped red bell peppers, and 2 tablespoons salsa with a spatula.

Tip: Chop vegetables finely for even distribution and a cohesive texture.

Step 4: Fill and Bake

Pour the egg mixture evenly into the prepared muffin pan or silicone molds, filling each cup about ¾ full.
Bake at 350°F (175°C) for 30 minutes, or until the egg bites are firm and set (a toothpick inserted should come out clean).

Tip: Check at 25 minutes to avoid overcooking; egg bites should be fluffy but not dry.

Step 5: Cool and Serve

Let the egg bites cool in the pan for 2 minutes.
Gently remove from the muffin pan or silicone molds.
Serve warm or at room temperature, optionally with extra salsa or hot sauce on the side.

Tip: Use a spoon or knife to loosen egg bites from the pan if they stick slightly.