Cottage Cheese and Veggie Egg Bites
This breakfast is perfect for those busy, on-the-go weekday mornings! All ingredients mix in one bowl with ease. Eggs and cottage cheese make this lighter breakfast a good source of protein, and the veggies pack in the flavor and fiber.
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Servings: 12
Equipment
- Muffin pan
Ingredients
- 8 large eggs
- 2 Tbsp. milk
- 1 cup reduced fat cottage cheese
- ½ cup cheddar cheese, shredded (optional)
- 1 tsp. paprika
- ¾ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 2 cups chopped veggies (zucchini, bell pepper, spinach, etc.)
Instructions
- Preheat oven to 375°F. Generously spray a muffin pan with cooking spray.
- In a large mixing bowl, whisk eggs until smooth. Then, whisk in the milk and cottage cheese until combined.
- Stir in shredded cheese, paprika, salt, garlic powder and black pepper.
- Add chopped veggies and mix well.
- Pour the mixture into muffin tins, filling each about ¾ full. You can use a small measuring cup or ice cream scoop to transfer the mixture into the muffin pan. Bake for 30-35 minutes, until the eggs are set. Check after 30 minutes.
- Once eggs are fully cooked, remove from oven and allow them to cool in the muffin pan for 15 minutes. Store the egg bites in the fridge and eat within 3 days. Enjoy!
Notes
- You can swap out seasonings or veggies based on your preference. Broccoli, cauliflower, yellow squash, zucchini, spinach and kale all work well!
- To add even more protein, add chopped, cooked chicken sausage or cooked turkey bacon.
- These can be individually frozen: wrap each egg bite in plastic wrap and place in freezer. When you’re ready to enjoy, remove from freezer and let thaw. Remove plastic wrap and heat in oven or microwave in 30-second intervals until warmed through.
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