Cottage Cheese Egg Bites: Fluffy High-Protein Breakfast
Cottage Cheese Egg Bites offer a delightful and nutritious start to your day. This recipe combines fluffy eggs with creamy cottage cheese, creating a high-protein breakfast option that’s as satisfying as it is simple to prepare. You’ll appreciate its flexible nature, allowing for various mix-ins to cater to your taste preferences.
Why You’ll Love This Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are perfect for busy mornings. They are easy to make, reheat well, and deliver a protein punch to keep you full longer. The creamy cottage cheese enhances texture while the mix of eggs and cheese creates a satisfying dish suitable for anyone looking for a hearty breakfast. Additionally, you can customize the bites with your favorite vegetables or herbs, making them not only versatile but also a flavorful choice. Whether you’re meal prepping or preparing a breakfast for your family, these egg bites will surely please everyone.
How to Make Cottage Cheese Egg Bites
Ingredients:
- Nonstick cooking spray
- 8 large eggs
- 1 cup (8 ounces) full-fat cottage cheese
- 1½ cups (6 ounces) shredded Gruyère, Cheddar, mozzarella, or Monterey Jack (or a combination)
- ½ teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon black pepper
- Raw chopped vegetables (optional), such as onion, scallions, bell pepper, or spinach (or a combination)
- Cooked chopped vegetables (optional), such as mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato, or butternut squash (or a combination)
- Finely chopped herbs (optional), such as basil, parsley, chives, or cilantro
- Dashes of hot sauce (optional)
Step-by-Step Instructions:
Preheat the Oven: Heat the oven to 325°F. Bring 3 cups of water to a simmer. Coat a 12-cup muffin pan with nonstick spray.
Blend the Mixture: In a blender, combine the eggs, cottage cheese, 1 cup of shredded cheese, kosher salt, and black pepper. Blend for 8-10 seconds until the mixture is smooth.
Prepare the Muffin Cups: Pour the blended mixture into the prepared muffin cups, filling them about ¾ full. If using optional mix-ins, add them now and stir gently. Finally, top each cup with the remaining cheese.
Bake: Place the muffin pan on a sheet pan. Pour the simmering water into the sheet pan to cover the bottom of the muffin cups. Bake for 25-30 minutes, or until the egg bites are set and lightly golden.
Cool and Serve: Allow them to cool for 5 minutes before carefully removing them from the muffin pan.
How to Serve Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are wonderfully versatile. Serve them hot, warm, or at room temperature! They make an excellent breakfast on their own or paired with a side of fresh fruit or avocado slices. You can also offer a variety of toppings, such as salsa, hot sauce, or additional herbs for an added burst of flavor.
How to Store Cottage Cheese Egg Bites
These egg bites store well, making them great for meal prep. To keep them fresh, place the cooled egg bites in an airtight container in the refrigerator. They will last for up to five days. If desired, you can also freeze them. Just wrap each bite individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months. To reheat, microwave them for 30-60 seconds or until warmed through.
Tips to Make Cottage Cheese Egg Bites Perfect
- Use Fresh Ingredients: Use fresh eggs and quality cottage cheese for the best flavor.
- Customize Mix-Ins: Feel free to experiment with different vegetables and herbs. Just keep in mind that too many wet vegetables may change the texture.
- Avoid Overmixing: Blend just until smooth. Overmixing can lead to denser egg bites.
- Check for Doneness: Since oven temperatures can vary, check for doneness a few minutes early. The bites should be firm but still moist.
Flavor Variations
- Tex-Mex Style: Add diced jalapeños, corn, and cheddar cheese. Serve with avocado salsa or guacamole.
- Mediterranean Twist: Mix in sun-dried tomatoes, feta cheese, and fresh spinach. Add fresh herbs like dill for additional flavor.
- Italian-Inspired: Include chopped red pepper, zucchini, and Italian seasoning. Top with marinara sauce before serving.
Pro Tips for Success
- For a creamier texture, consider using farmer’s cheese along with cottage cheese.
- Experiment with cheese combinations for unique flavors.
- Always let the egg bites set before removing them from the muffin tin to hold their shape better.
FAQs About Cottage Cheese Egg Bites
Can I use low-fat cottage cheese instead of full-fat?
Yes, you can substitute low-fat cottage cheese, but keep in mind that the texture may be slightly different. Full-fat cottage cheese tends to provide a creamier consistency.
Can I add meat to my egg bites?
Absolutely! Feel free to add cooked turkey bacon or chicken ham for extra protein. Just ensure any meat is cooked before mixing it into the egg batter.
How long can I keep cooked egg bites in the fridge?
Cooked Cottage Cheese Egg Bites can be stored in the refrigerator for up to five days in an airtight container. They are easy to reheat in the microwave.
Final Thoughts
Cottage Cheese Egg Bites are a fantastic option for those seeking a high-protein, nutritious breakfast that is both filling and adaptable. With simple ingredients and easy preparation, you can create a delightful meal that caters to everyone’s tastes. Whether you enjoy them plain or with a Medley of flavorful additions, these egg bites will quickly become a favorite in your meal rotation. Enjoy the deliciousness and benefits they bring to your mornings!
Cottage Cheese Egg Bites
Ingredients
Main Ingredients
- 8 large large eggs
- 8 oz full-fat cottage cheese You can use low-fat cottage cheese, but the texture might differ.
- 1.5 cups shredded cheese Gruyère, Cheddar, mozzarella, or Monterey Jack (or a combination)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- Raw chopped vegetables (optional) e.g., onion, scallions, bell pepper, or spinach (or a combination)
- Cooked chopped vegetables (optional) e.g., mushrooms, broccoli, roasted red pepper, or cauliflower
- Finely chopped herbs (optional) e.g., basil, parsley, chives, or cilantro
- Dashes of hot sauce (optional)
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Bring 3 cups of water to a simmer and coat a 12-cup muffin pan with nonstick cooking spray.
- In a blender, combine the eggs, cottage cheese, 1 cup of shredded cheese, kosher salt, and black pepper. Blend for 8-10 seconds until smooth.
- Pour the blended mixture into the muffin cups, filling them about ¾ full. If using optional mix-ins, add them now and stir gently. Top each cup with the remaining cheese.
Baking
- Place the muffin pan on a sheet pan. Pour the simmering water into the sheet pan to cover the bottom of the muffin cups. Bake for 25-30 minutes, until the egg bites are set and lightly golden.
- Allow the bites to cool for 5 minutes before carefully removing them from the muffin pan.