Ingredients:
4 large eggs
½ cup cottage cheese
¼ cup shredded cheddar cheese (or your favorite cheese)
¼ cup diced bell peppers
¼ cup chopped spinach
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin.
Blend Eggs & Cottage Cheese: In a blender, combine the eggs and cottage cheese. Blend until smooth and frothy.
Add Ingredients: Pour the blended mixture into a bowl. Stir in the shredded cheese, diced bell peppers, chopped spinach, salt, pepper, and garlic powder.
Fill Muffin Tin: Evenly distribute the mixture into the muffin cups, filling each about ¾ full.
Bake: Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
Cool & Serve: Allow the bites to cool slightly before removing them from the tin. Enjoy warm or store for later!
Tips & Variations:
Meal Prep Friendly: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave!
Freezer Option: Freeze the bites and thaw overnight in the fridge before reheating.
Dairy-Free Option: Replace cottage cheese with dairy-free yogurt or blended silken tofu.
Boost Protein: Add cooked chicken, turkey, or extra cheese for a protein-packed version!
Nutritional Info:
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 6 egg bites
Calories: 110 kcal per serving
Enjoy these fluffy, protein-rich egg bites as a quick breakfast or snack!
