Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large mixing bowl, crack all six eggs and whisk until fully blended and slightly frothy.
- Add the cottage cheese to the eggs and stir until evenly mixed.
- Sprinkle in the shredded cheddar cheese and stir into the egg mixture.
- Add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder; stir until well combined.
- In a small bowl, mix the baking powder with a tiny bit of water and stir into the egg mixture.
- Pour in the tablespoon of olive oil and mix until smooth.
- Spoon the mixture into the prepared muffin tin, filling each cup nearly to the top.
- Bake for 18 to 20 minutes, or until set and golden on top.
- Cool in the tin for 5 minutes, then run a knife around the edges to release the egg bites.
- Serve warm or cool to room temperature before storing.
Notes
Store leftover egg bites in an airtight container for up to 4 days in the refrigerator or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg bite
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg