Cottage Cheese Egg Bites

Cottage Cheese Egg Bites

Mediterranean-Style High-Protein Breakfast

Description

These soft, soufflé-like egg bites are made with blended cottage cheese for extra protein and creaminess—no heavy cream needed. Studded with vegetables, herbs, and a touch of olive oil, they’re light yet filling and ideal for grab-and-go breakfasts or healthy snacks.

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Ingredients

• 4 large eggs

• ¾ cup cottage cheese

• 1 tbsp extra-virgin olive oil

• ¼ cup bell pepper, finely diced

• ¼ cup spinach, finely chopped

• 2 tbsp red onion, minced

• 2 tbsp crumbled feta (optional, for extra Mediterranean flavor)

• ¼ tsp dried oregano

• ¼ tsp black pepper

• ¼ tsp salt (adjust to taste)

Optional Add-Ins

• Cherry tomatoes, chopped

• Fresh dill or parsley

• Mushrooms or zucchini

• Chili flakes

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Instructions

1. Preheat Oven
   Preheat to 180°C / 350°F. Grease a muffin tin or silicone mold.

2. Blend the Base
   Blend eggs, cottage cheese, olive oil, oregano, salt, and pepper until smooth and frothy.

3. Add Veggies
   Pour mixture into a bowl and stir in bell pepper, spinach, onion, and feta.

4. Fill & Bake
   Divide evenly among muffin cups (about ¾ full).
   Bake 18–22 minutes, until puffed and just set in the center.

5. Cool & Serve
   Let cool 5 minutes before removing. Serve warm or at room temp 🤍

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Serving Ideas

• Pair with whole-grain toast or pita

• Serve with sliced avocado and tomatoes

• Enjoy with herbal tea or coffee

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Q & A

Q: Do these taste like cottage cheese?
A: Nope! Blending makes them smooth and mild—very eggy and fluffy.

Q: Can I make them ahead of time?
A: Yes! Store in the fridge for up to 4 days.

Q: Can I freeze egg bites?
A: Absolutely. Freeze up to 2 months. Reheat in the microwave or oven.

Q: Can I make them dairy-free?
A: Cottage cheese is key here, but dairy-free alternatives with similar texture can work.

Q: Why did my egg bites deflate?
A: That’s normal! They puff while baking and settle as they cool—still fluffy inside.