Cottage Cheese Egg Bites

# What You Need:

→ Eggs & Dairy

01 - 8 large eggs

02 - 1 cup cottage cheese (0%-2% fat recommended)

03 - ½ cup shredded cheddar cheese or crumbled feta

→ Seasonings

04 - ¼ teaspoon salt

05 - ¼ teaspoon black pepper

06 - ¼ teaspoon garlic powder

07 - ¼ teaspoon onion powder

→ Optional Mix-Ins

08 - 1 cup chopped fresh spinach, diced bell peppers, broccoli florets, cooked sausage, or diced ham (optional)

# How To Make It:

01 - Preheat oven to 350°F (175°C).

02 - Grease a standard 12-cup muffin pan or use a silicone muffin mold with nonstick cooking spray.

03 - In a blender, combine eggs, cottage cheese, shredded cheese, salt, black pepper, garlic powder, and onion powder. Blend until completely smooth.

04 - Pour the mixture evenly into the prepared muffin cups, filling each approximately three-quarters full.

05 - If using optional mix-ins, distribute evenly among the cups.

06 - Bake for 18-22 minutes, or until the egg bites are puffed, set, and lightly golden on top.

07 - Cool for 5 minutes before removing from the pan. Serve warm.

# Expert Advice:

01 -

They're genuinely protein-packed without tasting like a health food experiment gone wrong.
Once you make a batch, you get to coast through half the week without thinking about breakfast.
You can throw in whatever vegetables you have lurking in the crisper drawer and they still turn out beautifully.
These reheat in seconds and taste just as good on day four as they do fresh from the oven.

02 -

Overfilling the cups means they'll crack or spill over while baking, so resist the urge to fill them to the brim.
Don't skip the blender step—a food processor will leave you with chalky cottage cheese bits instead of that creamy custard texture that makes these special.
If your bites seem too wet in the middle after cooling, they probably need another minute or two in the oven, so don't hesitate to add time if needed.

03 -