Cottage Cheese Egg Bites with Spinach, Bell Pepper, and Feta Recipe

Introduction

Cottage Cheese Egg Bites are a delicious and protein-packed breakfast or snack option. These savory bites combine fluffy eggs with creamy cottage cheese and fresh vegetables for a satisfying treat. Perfect for meal prep or a quick morning bite!

Ingredients

• 8 large eggs*
• 1 cup cottage cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon olive oil
• 1/2 cup finely diced red bell pepper
• 1 1/2 cups chopped spinach
• 2 green onions, sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Generously grease a 12-count muffin tin with cooking spray to prevent sticking.
2. Step 2: In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until the mixture is smooth and well combined.
3. Step 3: Heat the olive oil in a medium skillet over medium-high heat. Add the diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes, until the vegetables are tender and the spinach has wilted.
4. Step 4: Evenly divide the sautéed vegetable mixture among the 12 muffin cups.
5. Step 5: Pour the egg and cottage cheese mixture over the vegetables, filling each muffin cup about three-quarters full. Then, sprinkle a little crumbled feta cheese on top of each cup.
6. Step 6: Bake in the preheated oven for 22 to 25 minutes, until the tops are set and the egg bites are cooked through. Remove from the oven and let them cool in the pan for 5 to 10 minutes. Run a knife around the edges to loosen, then carefully remove the egg bites from the tin.

Tips & Variations

• For a dairy-free version, substitute cottage cheese with mashed avocado and omit the feta cheese or use a vegan alternative.
• Add cooked bacon or sausage for extra protein and flavor.
• Feel free to swap spinach with kale or Swiss chard for a different leafy green.
• Use a mini muffin tin for bite-sized portions, adjusting bake time to about 15-18 minutes.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warmed through. These egg bites also freeze well—freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, these egg bites are perfect for meal prep. Make them a day or two in advance and store them in the refrigerator for quick breakfasts or snacks.

Can I use any other cheese instead of feta?

Absolutely! You can substitute feta with shredded cheddar, mozzarella, or goat cheese depending on your flavor preferences.

Cottage Cheese Egg Bites with Spinach, Bell Pepper, and Feta Recipe

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★★★★★

4.9 from 146 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 12 egg bites 1x
• Diet: Low Fat

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Description

Delicious and protein-packed Cottage Cheese Egg Bites featuring a blend of creamy cottage cheese, fresh vegetables, and tangy feta cheese baked to perfection in a muffin tin. These egg bites are perfect for a nutritious breakfast or a healthy snack, offering a savory and satisfying flavor with a fluffy texture.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Vegetables & Cheese

• 1/2 tablespoon olive oil
• 1/2 cup finely diced red bell pepper
• 1 1/2 cups chopped spinach
• 2 green onions, sliced
• 1/4 cup crumbled feta cheese

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Instructions

1. Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit. Generously grease a 12-count muffin tin with cooking spray to prevent sticking and make removal easier.
2. Blend Egg Mixture: In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until the mixture is smooth and well combined, ensuring a creamy texture for the egg bites.
3. Sauté Vegetables: Heat the olive oil in a medium skillet over medium-high heat. Add the diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes, or until the vegetables are tender and the spinach has wilted.
4. Fill Muffin Cups with Veggies: Evenly divide the sautéed vegetable mixture among the 12 greased muffin cups, creating a flavorful base layer for the egg bites.
5. Add Egg Mixture and Cheese: Pour the blended egg and cottage cheese mixture over the vegetables in each muffin cup, filling them about three-quarters full. Sprinkle a small amount of crumbled feta cheese on top of each cup for added flavor and texture.
6. Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the tops of the egg bites are set and slightly golden.
7. Cool and Remove: Once baked, remove the egg bites from the oven and allow them to cool for 5 to 10 minutes in the pan. Use a knife to loosen the edges carefully, then gently lift and pop out each egg bite from the muffin tin.

Notes

• Use fresh vegetables for the best flavor and texture.
• Ensure the muffin tin is well greased to avoid sticking.
• These egg bites can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave for about 30 seconds before serving.
• Feel free to customize with other cheeses or vegetables according to your preference.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cottage Cheese, Egg Bites, Breakfast, Healthy Snack, Baked Eggs, Spinach, Feta Cheese