Cottage Cheese Egg Bites (Printable)

Protein-packed bites combining creamy cottage cheese and fresh vegetables, ideal for breakfast or snacks.

# What You 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 (optional)

→ Oils

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

# How To Make It:

01 - Preheat your oven to 350°F (175°C). 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 combined.
04 - 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 Suggestions:

01 -
  • Each bite packs seven grams of protein but tastes like an indulgent treat
  • They reheat beautifully so busy weekday mornings feel effortless
  • The vegetable possibilities are endless based on what is in your fridge
02 -
  • Overfilling the muffin cups causes overflow and makes removing them cleanly impossible
  • Letting them cool completely in the tin creates condensation that makes them soggy
  • The smoked paprika is optional but it really elevates these beyond standard egg muffins
03 -
  • Use a cookie scoop for portioning the mixture evenly and keeping your muffin tin clean
  • Let the eggs come to room temperature before mixing for better incorporation

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