Description
Delicious and fluffy egg bites perfect for breakfast or a snack.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup chopped baby spinach
- ¼ cup diced red bell pepper
- ¼ cup chopped green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or brush with a little oil to prevent sticking.
- Blend the Base: In a blender or food processor, combine the eggs and cottage cheese. Blend until smooth and creamy. This helps create the light, fluffy texture that makes these egg bites so irresistible.
- Add the Fillings: Pour the egg mixture into a large mixing bowl. Stir in the shredded cheddar cheese, chopped spinach, diced bell pepper, green onions, salt, and pepper. You can also fold in any other favorite ingredients like chopped cooked turkey ham or sautéed mushrooms.
- Fill the Muffin Tin: Evenly distribute the mixture into the greased muffin cups, filling each about ¾ full. The egg bites will puff up while baking but settle slightly once cooled.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
- Cool and Enjoy: Let the egg bites cool in the tin for 5 minutes before gently removing them. Serve warm or store for later—these are delicious hot or cold.
Notes
- These egg bites can be customized with your favorite ingredients for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg