Ingredients
Egg bites
- 1 teaspoon olive oil For generously greasing the muffin tin.
- 8 large eggs At room temperature if possible.
- 1 cup cottage cheese About 225 grams, small curd.
- ½ cup shredded sharp cheddar About 55 grams.
- ½ cup finely chopped baby spinach Pack lightly, then chop.
- ¼ cup finely diced red bell pepper Pat dry if juicy.
- ¼ teaspoon garlic powder For gentle savory flavor.
- ¼ teaspoon fine salt Adjust for the saltiness of your cheese.
- ⅛ teaspoon ground black pepper Freshly ground.
Equipment
- 1 12-cup muffin tin Well greased before filling.
- 1 Blender For a smooth egg and cottage cheese base.
- 1 Mixing bowl For folding in the add-ins.
- 1 Silicone spatula For distributing vegetables.
- 1 Knife and cutting board For finely chopping spinach and pepper.
- 1 Instant-read thermometer To confirm the centers reach 165°F.
Instructions
Blend, fill and bake
- Preheat the oven to 350°F and generously grease a 12-cup muffin tin with the 1 teaspoon of olive oil.
- Blend the eggs, cottage cheese, garlic powder, salt and black pepper until smooth, about 20–30 seconds. Pour into a mixing bowl.
- Fold in the shredded cheddar, finely chopped spinach and diced red bell pepper with a silicone spatula. Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake on the middle rack for about 22–27 minutes, until the centers are set and an instant-read thermometer in the center of an egg bite reads 165°F. Avoid overbaking, which can make the texture rubbery.
- Let the egg bites rest in the tin for 5 minutes. Loosen the edges with a small spatula and lift out. Serve two bites per person, warm or cooled for meal prep.
Video
Notes
Cost basis: About US$2.40 for eight eggs, $2.20 cottage cheese, $1.00 cheddar, $0.60 spinach, $0.45 red pepper and $0.15 oil/seasonings: US$6.80 for twelve bites, or about US$1.13 per two-bite serving. Prices vary.
Video: The embedded Clean & Delicious demonstration shows the muffin-tin cottage cheese egg-bite method. Follow this card for the exact spinach, pepper and cheddar amounts.
Food safety: Cook egg bites to 165°F at the center. Refrigerate within two hours and use within 3–4 days, reheating until hot. Avoid leaving them out for a long buffet service.
Allergens: Contains eggs and milk.
