Description
These fluffy Cottage Cheese Egg Bites come together in minutes and bake up soft, savory, and protein‑packed. Just blend, pour, and bake for the easiest grab‑and‑go breakfast. They’re kid‑friendly, freezer‑friendly, and the perfect way to use up all those extra spring eggs from the homestead.
Ingredients
• 12 eggs
• 1 cup cottage cheese
• 1 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
Instructions
1. Preheat the oven to 350°F and spray a muffin tin with nonstick spray.
2. Immersion Blender Method: Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a large bowl. Blend until smooth, then stir in the shredded cheddar.
3. Blender Method: Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Pulse until smooth. Pour into the muffin tin, then sprinkle cheddar on top.
4. Fill the muffin cups evenly with the egg mixture.
5. Bake for about 20 minutes, or until the centers are set.
6. Cool for 5 minutes in the pan before removing and serving.
Notes
• These egg bites bake up soft, fluffy, and packed with protein.
• Great for meal prep — they store well in the fridge and freeze beautifully.
• Use the immersion blender for a slightly chunkier texture or the blender for extra‑smooth bites.
• Silicone muffin cups work great and release easily.
• Add veggies, bacon, or herbs to switch up the flavor.
• Perfect for using up extra spring eggs from the homestead.