Hey there, friends!
Are you in the mood for a quick and delicious snack? I’ve got something special for you.
Today, I’m sharing my favorite cottage cheese egg bites!
They’re packed with protein, super easy to whip up, and perfect for on-the-go munching.
Trust me, these little bites of goodness will become your new go-to!
Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 13-15 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Easy |
Ingredients
- 12 large eggs
- 1 cup 1% low fat cottage cheese
- 1/2 cup reduced fat mexican style cheese blend
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/3 cup onion (chopped)
- 1/3 cup broccoli (chopped)
- 1/2 tsp granulated garlic
- 1 tsp dry mustard
- 1 tsp dried parsley
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper (optional)
- Cooking spray (for muffin tin)
Step 1: Preheat the Oven and Sauté the Vegetables
Begin by preheating your oven to 400°F (200°C).
While the oven is heating, take a medium-sized pan and place it over medium heat.
Sauté 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1/3 cup chopped onion, and 1/3 cup chopped broccoli until the vegetables are softened, about 5 minutes.
Once cooked, set them aside to cool slightly.
Step 2: Prepare the Egg Mixture
In a large bowl, whisk together 12 large eggs with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, 1 teaspoon dry mustard, 1 teaspoon dried parsley, and a pinch of crushed red pepper flakes.
This mixture will provide great flavor for your egg bites.
Step 3: Combine Ingredients
Stir in 1 cup of 1% low-fat cottage cheese and 1/2 cup of reduced-fat shredded cheese (like a Mexican blend or sharp cheddar) into the egg mixture.
Then, add the sautéed vegetables to this mixture and stir everything together until well combined.
Step 4: Prepare the Muffin Tin
Line a muffin tin with silicone liners or spray it well with cooking spray to prevent sticking.
Using a 1/4 cup measuring cup or an ice cream scoop, fill each muffin cup about 2/3 full with the egg mixture, ensuring an even distribution among the cups.
Step 5: Bake the Egg Bites
Place the filled muffin tin in the preheated oven and bake for 13-15 minutes, or until the egg bites are set in the center.
Keep an eye on them toward the end to avoid overcooking.
Step 6: Cool and Serve
Once baked, allow the egg bites to cool for a few minutes before carefully removing them from the muffin tin.
Serve warm or store in the refrigerator for later use.
If storing, reheat in the microwave for a few seconds before serving for the best taste and texture.
