Description

These fluffy, protein-packed cottage cheese egg bites are a budget-friendly, high-protein breakfast solution that can be prepped in minutes and stored for up to five days.

Ingredients

Scale

4 large eggs
1/2 cup small-curd cottage cheese
1/4 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
2 tablespoons chives or green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Coconut oil spray or olive oil for greasing

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 12-cup metal muffin tin.
Add eggs and cottage cheese to a blender and blend on high for 30-45 seconds until completely smooth with no visible curds.
Add shredded cheese, garlic powder, salt, pepper, and chives; pulse just until combined.
Pour batter into muffin cups using a 1/4 cup measuring cup, filling them almost to the top.
Bake for 20-25 minutes until centers are set but slightly jiggly.
Let cool in the pan for 5 minutes, then remove and cool completely on a wire rack before storing.

Notes

Ensure cottage cheese is blended until completely smooth to avoid lumpy texture. Do not overbake as they continue to cook after removal from the oven. These do not freeze well due to texture changes in the cottage cheese; store in the fridge for up to 5 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 egg bite
Calories: 85
Sugar: 1
Sodium: 150
Fat: 5
Saturated Fat: 3
Carbohydrates: 1
Protein: 8

Keywords: high-protein breakfast, cottage cheese egg bites, meal prep, healthy breakfast, budget-friendly meals, egg muffins, gluten-free breakfast