Description
Delightful egg bites made with cottage cheese and seasonal vegetables, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup diced vegetables (bell peppers, spinach, or onions)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Optional herbs and spices (garlic powder or paprika)
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine the cottage cheese and eggs, blending until smooth.
- In a mixing bowl, stir in the diced vegetables, shredded cheese, and season with salt, pepper, and optional herbs.
- Pour the mixture into greased muffin tins, filling each cup about three-quarters full.
- Bake for 20-25 minutes, until set and golden on top.
- Allow to cool for a few minutes before removing from the tin and serving.
Notes
Store in an airtight container in the fridge for up to four days or freeze for up to three months. Reheat in the microwave for 30-60 seconds.
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 134mg