Baked Egg Bites with Cottage Cheese (High Protein)
Craving a protein-packed breakfast that's as healthy as it is convenient? These fluffy baked egg bites with cottage cheese are protein-rich and delicious. Use this recipe for a make-ahead healthy breakfast that'll revolutionize your morning routine.
Servings: 12 egg bites
Calories: 85kcal
Equipment
Ingredients
- 6 eggs large
- 1 cup cottage cheese
- 1 cup shredded pepperjack cheese
- ½ cup chopped onion
- ½ cup chopped tomato
- ¼ cup chopped cilantro
- 1 teaspoon garlic powder optional
- ½ teaspoon salt
- Fresh cracked black pepper to tatse
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Take a rimmed cookie sheet and put a standard size 12 cup muffin pan in it. Line the muffin tin with silicon liners and spray them generously with non stick baking spray. Set a pan of water to boil on high heat.
- In a blender, combine eggs, cottage cheese, and shredded cheese along with salt, pepper, and garlic powder.
- Blend until smooth and no cottage cheese lumps remain, about 30 seconds. Using a whisk or a spoon, mix in chopped onion, tomatoes, and cilantro
- Pour the egg bites mixture evenly into the prepared muffin tin, filling each cup about ¾ full
- Carefully pour boiling water into the rimmed cookie sheet so that the water is about ¼ to ½ an inch high. Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted into the center should come out clean. Let cool in the pan for 5 minutes before enjoying!
Notes
- For detailed visual guidance, I've included step-by-step photos and instructions in the blog post above to help you through each stage of the recipe.
- Eggs - I have used large eggs (as sold in US grocery stores) in this recipe. If the eggs you use are smaller or larger than an average large egg sold in the USA, it might effect baking time and total number of the egg bites.
- Shredded cheese - I always recommend buying a block of cheese and shredding it yourself (like in my vegetable grilled cheese recipe) to avoid any unnecessary additives. A box grater or food processor fitted with grating disc works great for this. I have used pepperjack cheese in this recipe.
- Cottage Cheese - use your favorite brand, whatever fat content and curd size you like. This recipe will work great with all different kinds of cottage cheese. I have used no-fat, small curd cottage cheese.
- Line the muffin pan - I use silicone muffin liners and spray them with non-stick spray for easier removal.
-
- For meal-prep - once cooled, I remove the liners from the baked egg bites before storing the egg bites in the refrigerator. This prevents condensation from forming in your storage container, which can make them soggy.
- Do not overfill - the muffin cups as the egg bites will puff up during baking. About ¾th full works just right.
- Let the egg bites cool - slightly before removing from the pan (about 5-10 minutes).
Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 262mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
