Description
These Delicious Cottage Cheese Egg Bites are a protein-packed breakfast option that combines creamy cottage cheese, eggs, and shredded cheese for a smooth, savory bite. Enhanced with crispy bacon and fresh chives, these egg bites are baked to perfection for a satisfying and nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 8-9 large Eggs
- 1 cup Cottage Cheese (any milk fat level from 1% to 4% MF)
- 1 cup Shredded Cheddar Cheese (or Gruyere as a substitute)
- 1 teaspoon Salt (kosher recommended)
- 1 teaspoon Pepper
Toppings
- 1/3 cup Cooked Bacon (pre-cooked, about 3-4 strips)
- 1/4 cup Chives (optional)
Other
- 1 can Cooking Spray (to prevent sticking)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C) and generously spray the silicone muffin pan with cooking spray to ensure the egg bites do not stick.
- Blend the base mixture: In a blender or food processor, combine the eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blend until the mixture is smooth and homogeneous, which will create creamy and fluffy egg bites.
- Fill the muffin cups: Pour the blended mixture into the prepared muffin cups, filling each just over halfway to allow room for rising as they bake.
- Add toppings: Sprinkle the cooked bacon pieces and chopped chives evenly on top of each filled muffin cup. The bacon adds a savory crunch, and the chives give a fresh herbal note.
- Bake the egg bites: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes or until the egg bites are set and lightly golden on top.
- Cool and serve: Remove the egg bites from the oven and let them cool for a few minutes before carefully removing them from the silicone muffin pan. Serve warm for the best texture and flavor.
Notes
- You can substitute Gruyere cheese for cheddar to add a nuttier flavor.
- Chives are optional but recommended for a fresh, mild onion flavor.
- Use pre-cooked bacon for convenience and to prevent excess grease in the bites.
- These egg bites store well in the fridge and can be reheated in the microwave for a quick breakfast.
- Ensure not to overfill the muffin cups to avoid spilling during baking.
