Can I use low-fat cottage cheese instead of full-fat?

You can, but full-fat cottage cheese gives the best creamy texture and rich flavor. Low-fat versions may result in slightly more rubbery or watery egg bites.

Why do my egg bites deflate after baking?

This is completely normal. The egg bites puff up from steam during baking and deflate slightly as they cool. They'll still taste delicious and maintain a fluffy texture inside.

Can I add vegetables to these egg bites?

Absolutely! Just make sure to saute vegetables like bell peppers, spinach, or onions first to remove excess moisture, which can make the egg bites soggy.

How do I prevent the egg bites from sticking to the pan?

Generously spray your muffin tin with non-stick cooking spray, or use silicone muffin cups for the easiest release.

Best Cottage Cheese Egg Bites Recipe (High Protein & Easy!)

Cottage Cheese Egg Bites

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High-protein, low-carb breakfast egg bites made with cottage cheese. Fluffy, creamy, and perfect for meal prep.

Author: Sarah Mae Carter
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 egg bites 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

1 cup (226g) full-fat cottage cheese
6 large eggs
1 cup (113g) shredded cheddar cheese
½ cup (55g) grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 slices of cooked bacon or diced ham, chopped (optional)
Chopped chives or green onions for garnish (optional)

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Instructions

Preheat your oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray.
Add cottage cheese, eggs, cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and optional bacon or ham to a blender.
Blend on high for 30 to 60 seconds until the mixture is completely smooth and frothy. Scrape down the sides if needed.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18 to 22 minutes, or until the egg bites are puffed up with light golden edges and set centers. A toothpick inserted should come out clean.
Remove from the oven and let cool in the muffin tin for 3 to 5 minutes. Run a knife around the edges and lift them out.
Serve warm, garnished with fresh chives if desired.

Notes

Use full-fat cottage cheese for the best creamy texture. Low-fat versions may result in rubbery or watery bites.
Blending is essential for smooth, uniform texture without cottage cheese curds.
Don’t overfill muffin cups as egg bites will puff up during baking and deflate slightly when cooling.
Add sauteed vegetables like bell peppers or spinach for extra nutrition. Remove excess water first.

Nutrition

Serving Size: 2 egg bites
Calories: 180 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 16 g
Cholesterol: 210 mg

Find it online: https://www.benefitiany.com/cottage-cheese-egg-bites/