Make these high-protein egg bites in a muffin tin for a perfect grab-and-go breakfast. They are easy to meal prep and taste better than store-bought versions.
Author:jesscarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup cottage cheese
1 cup shredded cheddar cheese, divided
8 large eggs
1/4 cup milk or Greek yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked, crumbled bacon
1/4 cup chopped chives or green onion (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone liners.
In a blender, combine the cottage cheese, eggs, milk or Greek yogurt, salt, and pepper. Blend until the mixture is completely smooth and creamy. This step creates the fluffy texture.
Stir in half of the shredded cheddar cheese into the blended egg mixture.
Divide the cooked bacon evenly among the prepared muffin cups.
Carefully pour the egg mixture over the bacon in each cup, filling them about three-quarters full.
Sprinkle the remaining cheddar cheese and the chopped chives, if using, over the top of the egg mixture in each cup.
Bake for 18 to 22 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean.
Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
Serve warm or store them for your next quick grab and go breakfast.
Notes
For the best fluffy egg bites, make sure your cottage cheese is well-blended until completely smooth.
You can substitute bacon with cooked sausage or finely chopped vegetables like spinach or bell peppers for a low carb egg bites variation.
These are excellent for meal prep eggs; store cooled bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.