These Cottage Cheese Egg Bites are creamy, savory, and built for grab-and-go mornings. Cottage cheese blends into the eggs for a soft, custardy texture, while feta and veggies keep every bite full of flavor. Bake one tray on Sunday and breakfast is handled for most of the week.
About 35 minutes start to finish, including chopping and bake time.
Per serving (makes 4): 255 cal · 19.6g protein · 4.7g carbs · 16.9g fat
Ingredients
- 8 oz eggs
- 1 cup cottage cheese
- 1/2 cup feta cheese
- 1 cup spinach
- 1/2 cup red bell pepper
- 1/4 cup green onion
- 1 tbsp olive oil
Instructions
- Preheat oven to 350F and grease a 12-cup muffin tin with olive oil.
- Chop spinach, bell pepper, and green onion.
- Whisk eggs with cottage cheese until smooth, then stir in feta and veggies.
- Divide batter evenly into muffin cups.
- Bake 22-25 minutes until set and lightly golden.
- Cool, then store in the fridge up to 5 days. Reheat 30 seconds and go.
Meal prep & storage
One batch makes 12 bites, or roughly 4 servings of 3 bites each. Store them in an airtight container in the fridge for up to 5 days, or freeze on a tray then transfer to a zip bag for up to 2 months. Reheat refrigerated bites in the microwave for about 30 seconds, or 60-90 seconds from frozen.
Swaps
No feta? Crumbled goat cheese or shredded sharp cheddar both melt in beautifully. Swap spinach for chopped kale or arugula, and trade the bell pepper for mushrooms or diced zucchini (pat dry first). For a little extra savory depth, stir in a handful of chopped cooked bacon or diced ham.
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