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Cottage Cheese Egg Bites with Cheddar and Spinach Recipe

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4.3 from 15 reviews

These Cottage Cheese Egg Bites are a creamy, protein-packed breakfast or snack option featuring fluffy eggs blended with cottage cheese, shredded cheddar, and fresh baby spinach. Baked gently in a water bath for a tender, custard-like texture, they’re perfect for meal prep or a nutritious grab-and-go treat.

  • Total Time: 50 minutes
  • Yield: 12 egg bites (serves 4)

Ingredients

Egg Mixture

  • 8 large eggs
  • ¼ teaspoon black pepper
  • 1 cup full-fat cottage cheese
  • 1 cup shredded cheddar cheese
  • 1 ½ cups baby spinach leaves (washed, rinsed, dried and roughly chopped)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325 °F (162 °C). Fill a 9×13-inch casserole dish with 2 cups of hot tap water and place it on the bottom shelf of your oven. This water bath will help the egg bites cook gently and evenly.
  2. Prepare Muffin Tin: Line a 12-cup muffin tin with parchment liners or spray with nonstick cooking spray. Set aside for filling later.
  3. Whisk Eggs and Season: In a large mixing bowl, whisk the eggs with ¼ teaspoon of black pepper until the mixture is well beaten and smooth.
  4. Add Cheeses and Spinach: Fold in the full-fat cottage cheese and shredded cheddar cheese, mixing until evenly distributed. Then add the roughly chopped baby spinach and combine thoroughly.
  5. Fill Muffin Cups: Divide the egg mixture evenly among the 12 muffin cups, filling each a little over ¼ cup full to ensure consistent cooking.
  6. Bake the Egg Bites: Place the muffin tin on the middle rack of the oven above the water bath. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of an egg bite comes out clean, indicating they are fully cooked through.
  7. Cool and Serve: Remove from the oven and let the egg bites cool for 10 minutes. Then carefully remove them from the muffin tin and transfer to a serving platter. Serve warm for best flavor and texture.

Notes

  • You can substitute kale or arugula for the baby spinach if preferred.
  • For a lower-fat version, use low-fat cottage cheese and cheddar cheese.
  • To reheat, microwave egg bites for about 30 seconds or until warm.
  • These can be stored in an airtight container in the refrigerator for up to 4 days.
  • If you do not have parchment liners, ensure to grease the muffin tin well to prevent sticking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://monicarecipes.com/cottage-cheese-egg-bites-with-cheddar-and-spinach-recipe/