Freezer-Friendly Cottage Cheese Egg Bites (High Protein)
High-protein cottage cheese egg bites with spinach, bell pepper, and onion, designed for easy make-ahead breakfasts and freezer storage.
Servings: 12 egg bites
Ingredients
- 8 large eggs
- 1 cup full-fat cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup fresh spinach chopped
- 1/2 red bell pepper diced
- 1/2 small onion diced
Instructions
- Preheat the oven to 300°F and coat a 12-cup muffin pan with nonstick spray.
- Combine the eggs, cottage cheese, salt, and pepper in a blender. Blend on low for about 20 seconds, then increase to medium for another 10 seconds, until smooth.
- Divide the egg mixture among the muffin cups, filling each about three-quarters full.
- Top each cup with a portion of the diced bell pepper, onion, and chopped spinach, then stir gently to work the vegetables into the mixture.
- Bake for about 20 minutes. The tops will rise above the pan while baking and settle as they cool.
- Let the egg bites rest in the pan for 5 minutes, then transfer them to a rack to finish cooling.
- To freeze, cool completely and freeze the egg bites on a baking sheet without touching for about 2 hours. Transfer to a freezer bag or airtight container and freeze for up to 3 months.
Notes
Cooked and cooled egg bites keep in an airtight container in the refrigerator for up to 4 days.
Thaw before microwaving for the best texture; about 20-30 seconds usually does it. They can also be microwaved from frozen, though they take longer and heat less evenly.
Sausage, bacon, Canadian bacon, broccoli, and tomato all make good substitutes for the vegetables in this recipe.
Keep the oven at 325°F or lower so the centers cook before the outsides overcook.