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Cheesy Muffin Tin Cottage Cheese Egg Bites Recipe

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★★★★★

4.7 from 57 reviews

These Cheesy Muffin Tin Cottage Cheese Egg Bites are a protein-packed, fluffy, and savory breakfast or snack option made with eggs, smooth blended cottage cheese, sharp cheddar, and optional herbs, veggies, or meats. Baked in a muffin tin for convenient, perfectly portioned bites, they are creamy, cheesy, and easy to customize to your taste.

Ingredients

Scale

Base Ingredients

  • 6 large eggs (room temperature)
  • 1 cup (225g) full-fat small curd cottage cheese, blended smooth
  • 1 cup (110g) shredded sharp cheddar cheese (or mozzarella/pepper jack)
  • 1/4 cup (60ml) milk (whole, 2%, or unsweetened almond milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Optional Ingredients

  • 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
  • 1 clove minced garlic (sautéed if desired)
  • 1/2 cup cooked veggies (spinach, bell peppers, mushrooms, zucchini), drained
  • 1/4 cup cooked bacon or sausage, chopped and drained

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter, non-stick spray, or use silicone liners to prevent sticking.
  2. Blend Cottage Cheese: Place the full-fat small curd cottage cheese into a blender or food processor and blend on high for 30 to 45 seconds until it becomes smooth and creamy, eliminating curd lumps.
  3. Whisk Eggs and Milk: In a large mixing bowl, whisk together the eggs, milk, salt, and freshly ground black pepper until the mixture is uniform in color and slightly frothy, incorporating air for fluffiness.
  4. Combine Cottage Cheese and Egg Mixture: Pour the blended cottage cheese into the egg mixture, then whisk gently but thoroughly to combine both elements into a smooth batter.
  5. Add Cheese and Optional Ingredients: Fold in shredded cheddar cheese along with any optional herbs, cooked veggies, or meats carefully using a spatula to ensure even distribution without overmixing.
  6. Fill Muffin Cups: Evenly divide the prepared batter among the 12 muffin cups, filling each about three-quarters full. Tap the muffin pan gently on the counter to release any trapped air bubbles for an even bake.
  7. Bake Egg Bites: Place the muffin tin in the oven and bake for 20 to 25 minutes. Start checking at 20 minutes; the egg bites should be puffed up, golden on top, and a toothpick inserted should come out clean or with only a few moist crumbs.
  8. Cool and Serve: Allow the egg bites to cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature as a nutritious breakfast or snack.

Notes

  • Use room temperature eggs for a more even texture and better rise.
  • Blending cottage cheese smoothens the texture, making the egg bites creamy inside.
  • Feel free to swap cheddar for mozzarella or pepper jack for different flavor profiles.
  • Optional mix-ins like cooked spinach, bell peppers, mushrooms, or bacon enhance flavor and nutrition.
  • Do not overfill muffin cups to prevent overflow and ensure proper cooking.
  • To reheat, warm gently in the microwave or oven to maintain moisture.
  • Silicone liners make cleanup easier and help in removing egg bites intact.

Keywords: egg bites, cottage cheese recipe, cheesy egg muffins, breakfast egg cups, protein breakfast, low carb breakfast, muffin tin egg bites

Find it online: https://lucabites.com/cheesy-muffin-tin-cottage-cheese-egg-bites-recipe/