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3-INGREDIENT COTTAGE CHEESE EGG BITES

3-Ingredient Cottage Cheese Egg Bites

Crazy easy, fluffy baked egg cups made in the blender! Because what's better than a portable high-protein breakfast?! Make them your own with leftover veggies or cheese. Fab for meal prepping, with 12g protein per serving! The only way I get my little kids to eat cottage cheese...
Prep Time: 5 minutes
Cook Time: 22 minutes
0 minutes
Total Time: 27 minutes
Servings: 6 servings (12 bites total)
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Equipment (affiliate links)

  • 1 Regular muffin tin
  • 12 Silicone liners or paper liners
  • 1 Blender

Ingredients

  • 9 large eggs
  • 3/4 cup cottage cheese I like Good Culture, low fat or full fat
  • 1/2 tsp fine sea salt
  • freshly ground black pepper to taste

Optional add-ins:

  • 1/2 cup shredded cheese
  • 1 cup chopped spinach
  • 1/3 cup chopped fresh basil
  • 1/2 cup cooked veggies

Instructions

  • Preheat oven to 350F. Line a regular muffin tin with silicone liners, paper liners sprayed with cooking spray (I use this silicone muffin pan).
  • Place eggs, cottage cheese, salt, and several grounds of black pepper in a blender. Blend for 15-30 seconds, or until smooth.
  • Pour mixture evenly into prepared muffin tin (they will be full). Add a sprinkle of optional cheese and veggies if desired, using a fork to dunk them into the mixture.
  • Bake for 22 minutes. I love serving these alongside avocado toast or zucchini baked oatmeal with raspberries or kiwi for a fiber boost!

Notes

If you add cheese, you may want to reduce the salt in the recipe to 1/4 tsp depending on how salt sensitive you are.
Adapted from this recipe

Nutrition

Serving: 2g | Calories: 133kcal | Carbohydrates: 1.4g | Protein: 12.3g | Fat: 8.3g | Saturated Fat: 2.8g | Cholesterol: 283.5mg | Sodium: 395.8mg | Sugar: 1g | Calcium: 63.9mg | Iron: 1.3mg