Ingredients
- 4 large eggs
- ½ cup cottage cheese
- Cooking spray or oil for greasing
- Optional Mix-Ins:
- Spinach + Garlic + Feta: 1 cup finely chopped spinach, 1 clove garlic (minced), ¼ cup crumbled feta cheese
- Broccoli + Cheddar: ¼ cup finely chopped broccoli florets, 3 tablespoons shredded cheddar cheese
- Roasted Red Pepper + Goat Cheese: ¼ cup diced roasted red peppers, 3 tablespoons crumbled goat cheese
- Caramelized Onion + Gruyere: ½ small onion (thinly sliced and caramelized), 3 tablespoons grated Gruyere cheese
- Fresh Herbs: ¼ cup chopped fresh herbs (basil, chives, dill, or parsley)
Instructions
- Prepare the Oven: Preheat the oven to 350°F (175°C). Place a rimmed baking sheet with hot water on the lower rack to create steam, which helps keep the egg bites moist.
- Blend Eggs and Cottage Cheese: In a food processor or blender, combine the eggs and cottage cheese, blending until smooth.
- Prepare the Muffin Pan: Grease a mini muffin pan with cooking spray or oil. Add 1 teaspoon of desired mix-ins to each muffin cup.
- Fill the Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling them about ¾ full over the mix-ins.
- Bake the Egg Bites: Place the muffin pan in the oven, baking for 13-18 minutes for plain egg bites or 20-25 minutes if using mix-ins, until the eggs are set and lightly golden on top.
- Cool and Serve: Let the egg bites cool for 5-10 minutes before removing. Serve warm or store for later use.
Notes
- Dairy-Free Option: Use non-dairy cottage cheese and skip the cheese in the mix-ins.
- Veggie Packed: Add grated carrots or zucchini for extra nutrients.
- Egg-Free Version: Substitute eggs with a chickpea flour mixture for an egg-free option.
- Prep Time: 10 minutes
- Cook Time: 15-25 minutes (depending on mix-ins)
- Category: Baby-Friendly, Snacks, Breakfast
- Method: Baking, Blending
- Cuisine: American
- Diet: Gluten Free
