Cottage Cheese Egg Bites
Soft, protein-packed, and made with just three ingredients, these Cottage Cheese Egg Bites are a nutritious and easy option for breakfast, lunch, or snacks.
Servings: 22
Calories: 18kcal
Equipment
- 1 24 Cup Silicon Mini Muffin Tin / Tray
Ingredients
- 4 large eggs
- ½ cup (140g) cottage cheese
Optional mix in suggestions
Broccoli and cheese
- ¼ cup broccoli florets, steamed and finely chopped
- 3 tablespoons cheddar cheese, grated
Tomato and basil
- ¼ cup tomato, seeds removed and finely diced
- 3 tablespoon basil, chopped
Spinach and bell pepper
- ¼ cup red bell pepper, finely diced and sautéed
- ¼ cup spinach, chopped and sautéed
Basil
- ¼ cup basil, finely chopped
Instructions
- Preheat the oven to 175°C / 350°F. Fill a rimmed pan/baking tray with hot water and place it on the bottom rack of the oven while it preheats. Grease or oil mini muffin tin.
- In a blender or food processor, combine the eggs and cottage cheese. Blend until smooth.
- If adding mix-ins, place about 1 teaspoon into each greased muffin cup.
- Evenly pour the egg mixture into the muffin cups, covering any mix-ins if using. Gently stir to distribute.
- Position the muffin tin on the upper rack, above the water bath, and bake for 15–18 minutes, or until the centres are just set.
- Allow to cool in the tin for 5 minutes before carefully removing.
Video
Notes
- Grease the muffin tin well, and for easiest release, use a silicone muffin tin. The mixture tends to stick to regular metal tins, so thorough greasing is essential.
- No mini muffin tin? No problem! A standard muffin tin works too (silicone is preferred). This recipe makes approximately 6 regular-sized cups—double the batch to fill all 12 and bake for 20 - 23 mins.
Nutrition
Calories: 18kcal | Carbohydrates: 0.3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 31mg | Potassium: 18mg | Sugar: 0.2g | Vitamin A: 52IU | Calcium: 10mg | Iron: 0.1mg