Cottage Cheese Egg Bites (Printable)

Protein-rich bites with cottage cheese, cheddar, and spinach, ideal for a nutritious breakfast or snack.

# What You’ll Need:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1 cup cottage cheese (full-fat or low-fat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika

→ Oils

11 - Nonstick cooking spray or small amount of oil for greasing

# Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or oil.
02 - In a large mixing bowl, whisk the eggs until well blended.
03 - Add cottage cheese, cheddar cheese, parmesan, salt, pepper, and smoked paprika. Whisk until fully combined.
04 - Gently fold in the chopped spinach, red bell pepper, and green onions.
05 - Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 22-25 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You get 12 protein-packed bites ready for the whole week with almost zero effort
  • The cottage cheese makes them incredibly fluffy without any complicated techniques
  • They reheat perfectly so busy mornings feel planned instead of panicked
02 -
  • Overfilling the cups causes them to puff up dramatically then collapse into sad, deflated muffins
  • Letting them cool completely in the tin makes them steam and become soggy on the bottoms
  • The cottage cheese creates small white specks which is completely normal and actually desirable texture
03 -
  • Use a cookie scoop to portion the batter evenly and cleanly
  • Let the vegetables drain in a paper towel if they seem especially wet

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