I make these high-protein cottage cheese egg bites weekly to have in my fridge for a quick breakfast or easy snack, and they are such a lifesaver! In this recipe, I’ve kept it simple with just frozen spinach and cheddar, but you can easily add in your favourite vegetables or meat. I often add in mushrooms, onions, bell peppers, leftover bacon, breakfast sausage or whatever odds and ends I have in my fridge. The same goes for cheese: I’ve used cheddar here, but if you have any other leftover cheese, feel free to use that instead—feta, gruyere and goat cheese all work wonderfully. These are tasty, packed with protein, and affordable to make. Plus, using up leftovers you already have in your fridge is a great way to save money on your grocery bill too!
Related: Our Best Cottage Cheese Recipes
ingredients
directions
This recipe works best if you use a silicone muffin tray, but a muffin tin will work too, just be sure to spray generously with oil.
Preheat oven to 350°F.
Crack eggs directly into a blender, followed by cottage cheese, salt and pepper. Blend on high until smooth. Alternatively, you can mix together in a large bowl with a whisk, whisking vigorously until smooth.
Spray the muffin tray with cooking spray and sprinkle in a heaping tablespoon of frozen spinach into each muffin cup.
Pour egg and cottage cheese mixture into muffin cups and bake for 20 minutes.
At the 20-minute mark, remove egg bites from oven and sprinkle with cheese. Bake for an additional 5 minutes. Let cool and enjoy with your favourite hot sauce, or store in the fridge for up to 5 days, microwaving for 30 seconds to serve.
