Grab-N-Go Egg Bites with Cottage Cheese (14g Protein!)

5 from 6 votes

Grab-N-Go Egg Bites with Cottage Cheese (14g Protein!)

Ditch the Starbucks drive-through and make these quick-baked grab-n-go egg bites with cottage cheese instead! Packed with 14 grams of protein per serving and loaded with veggies, this healthy breakfast idea is made in a muffin tin and is perfect for meal prep.

Prep Time20

Cook Time20

Total Time40

Course: BREAKFAST

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 125kcal

Author: Dani Spies

Ingredients

8 eggs
1 cup low-fat cottage cheese, I love Good Culture
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup diced red bell pepper
1 cup chopped spinach
1 ounce feta cheese

Instructions

Add water to a 9x13 baking pan halfway to the top. Place on the bottom rack of the oven. This helps to keep the egg muffins moist and tender while baking.
Preheat the oven to 350℉. Generously grease a 12-cup, non-stick muffin pan with cooking spray, set aside. Alternatively, you can line the muffin pan with silicone muffin liners.
In a blender, combine the eggs, cottage cheese, black pepper, and oregano. Blend until well combined and smooth.
Evenly divide the peppers, spinach and feta cheese amongst each muffin cup. I just eyeball this, trying to make them as even as possible. Each muffin cup will have 2-3 tablespoons of veggies and cheese.
Pour about 1/3 cup of the egg and cottage cheese mixture on top the veggies and cheese in each muffin cup. I like to start with less and then go back to make sure they are fairly even. Each cup should be 3/4 full or a tiny bit more.
Use a toothpick to stir the veggies and cheese a bit. This does not affect the flavor, but it helps to bring them to them to the top as the egg muffins bake, which makes for a pretty muffin cup.
Bake for 20-25 minutes or until the muffins are set and cooked through the center. They will puff up when cooking and then deflate bit as they cool.
Cool for 12-15 minutes. Run a knife along the side of each muffin, remove, and enjoy!

Notes

Storage tips

Refrigerate: Store completely cooled egg cups in an airtight container in the fridge for up to 4-5 days.

Freeze: Yes, you can freeze egg bites! Once completely cooled, place on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container or bag, and store them for up to 2-3 months.

Reheat from refrigerated: Microwave egg bites on medium power for 30-60 seconds or until warmed through.

Reheat from frozen: Wrap in a damp paper towel and microwave on low power in 30-second intervals until heated, or let thaw overnight in the fridge before reheating.

Nutrition