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Egg Bites Recipe

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4.2 from 14 reviews

These delicious and protein-packed egg bites are perfect for a quick breakfast or snack. Made with eggs, cottage cheese, and sharp cheddar, they have a creamy texture and a mild cheesy flavor. You can customize them with your favorite mix-ins like veggies or bacon. Baked to perfection in a muffin pan, they are easy to make and store well for busy mornings.

Ingredients

Basic Ingredients

  • Cooking spray
  • 8 large eggs
  • 1 cup cottage cheese (4% or low-fat)
  • ½ cup shredded sharp cheddar cheese
  • ¼ teaspoon fine salt
  • Pinch of black pepper
  • Fresh chives, roughly chopped

Instructions

  1. Prepare the muffin pan: Mist the cups of a silicone muffin pan lightly with cooking spray and preheat your oven to 350℉ (175℃). This prevents sticking and ensures easy removal of the egg bites.
  2. Blend the ingredients: In a blender, combine the eggs, cottage cheese, shredded cheddar cheese, salt, and black pepper. Blend until the mixture is smooth and creamy. A small blender like a Nutribullet works perfectly for this step.
  3. Fill the muffin cups: Divide the egg mixture evenly among the muffin cups, filling each about halfway. Sprinkle the chopped fresh chives on top. At this point, you can also add other desired mix-ins such as vegetables or cooked bacon.
  4. Bake the egg bites: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes. The egg bites are done when they are slightly firm to the touch in the center and have risen slightly during baking.
  5. Cool and serve: Remove the muffin pan from the oven. The egg bites will appear puffed up but will settle as they cool. Let them cool for a few minutes before carefully removing them from the pan. Serve immediately or store for later use.
  6. Storage: Store leftover egg bites in an airtight container in the refrigerator. They will keep fresh for up to 5 days, making them a convenient grab-and-go option.

Notes

  • You can customize this recipe by adding mix-ins like finely chopped bell peppers, spinach, mushrooms, or cooked bacon before baking.
  • Using a silicone muffin pan makes removal easier, but you can also use a metal muffin tin; just make sure to grease it well.
  • For a dairy-free version, substitute the cottage cheese and cheddar with plant-based alternatives, though texture and flavor may change.
  • These egg bites can be reheated in the microwave or oven for a quick meal.
  • Ensure not to overfill the muffin cups to prevent overflow during baking.

Find it online: https://dishcooks.com/egg-bites-recipe/