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Fluffy Cottage Cheese Egg Bites

Fluffy Cottage Cheese Egg Bites - recipe card
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These fluffy cottage cheese egg bites boast a creamy, custardy center with airy pockets of cottage cheese and mild cheddar, topped with the freshness of bell pepper and onion. The subtle tang from the cheese blend is complemented by the soft texture, creating a savory breakfast bite that’s both nutritious and satisfying.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup full-fat cottage cheese
  • 1/2 cup shredded mild cheddar cheese
  • 1/4 cup Greek yogurt, full-fat
  • 1 medium bell pepper, finely diced
  • 1/2 cup onion, finely chopped
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • Non-stick cooking spray

Instructions

  1. Preheat the oven to 325°F (163°C). Preparing the oven at this temperature ensures slow, even cooking for a custard-like texture without over-browning.
  2. Spray a 12-cup standard muffin tin with non-stick cooking spray. Proper greasing prevents the egg bites from sticking and allows for easy release after baking.
  3. Dice the bell pepper and onion finely, ensuring they distribute evenly and incorporate into the egg mixture for consistent flavor in each bite.
  4. In a large bowl, whisk together the eggs, cottage cheese, cheddar cheese, Greek yogurt, sea salt, and black pepper until smooth, about 45 seconds. Mix until there are no visible lumps. Properly combining these ingredients provides a uniform texture and ensures even distribution of flavors.
  5. Distribute the diced bell pepper and onion evenly among the prepared muffin cups. Adding these ingredients separately ensures they are distributed perfectly in each serving without sinking.
  6. Pour the egg mixture over the vegetables in each muffin cup, filling each about three-quarters full. This provides space for the egg bites to expand as they cook, resulting in a fluffy texture.
  7. Place the muffin tin on the center rack of the preheated oven. Bake for 22-25 minutes, until the egg bites are set, the tops are lightly golden, and a toothpick inserted comes out clean. This indicates thorough cooking without overbaking, which would result in a rubbery texture.
  8. Once baked, let the egg bites cool in the muffin tin for 5 minutes. This carry-over cooking allows the texture to set further, preventing crumbling upon removal.
  9. Carefully remove the egg bites from the tin and transfer them to a wire rack. Allowing them to cool briefly on the rack prevents excess moisture buildup and ensures a tender yet firm texture.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped in plastic wrap and place in a freezer bag for up to 3 months. Reheat in the oven at 350°F (177°C) for 8-10 minutes, or in the microwave for 45-60 seconds for convenience.

Nutrition

Keywords: egg bites, breakfast, high protein, cottage cheese, healthy

Find it online: https://thehighproteinrecipes.com/fluffy-cottage-cheese-egg-bites/