Cottage Cheese Egg Bites

Ingredients

• 1 cup Baby Spinach (pre‑washed, finely chopped)
• 0.5 cup Red Bell Pepper (diced (about half a pepper))
• 1.5 oz Feta Cheese (block feta, crumbled)
• 8 whole Eggs (large eggs)
• 1 cup Cottage Cheese (2% low‑fat)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Dried Oregano
• 1 spray Cooking Spray (non‑stick spray for muffin pan and liners)

Instructions

1. Prepare Steam Bath

   Place a 9x13 baking pan on the bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F.

   Time: PT5M

   Temperature: 350°F

2. Chop Vegetables

   Finely chop the baby spinach, dice the red bell pepper, and crumble the block feta. Combine them in a bowl.

   Time: PT5M

3. Prep Muffin Pan

   Lightly spray the muffin pan and silicone liners (if using). Evenly distribute the veggie‑feta mixture into the 12 cups, about 2 Tbsp per cup.

   Time: PT3M

4. Blend Egg Mixture

   In a blender, combine 8 whole eggs, 1 cup cottage cheese, ¼ tsp black pepper, and ¼ tsp dried oregano. Blend until smooth and creamy.

   Time: PT3M

5. Fill Muffin Cups

   Pour the egg‑cottage cheese mixture over the veggies in each cup, filling to about ¾ cup (just below the rim).

   Time: PT3M

6. Bake

   Place the muffin pan on the middle rack (above the water pan) and bake for 25 minutes, or until the tops are lightly browned and the centers are set.

   Time: PT25M

   Temperature: 350°F

7. Cool and Release

   Allow the egg bites to cool in the pan for about 5 minutes, then gently remove them from the liners or pan.

   Time: PT5M

8. Store

   Transfer the cooled egg bites to an airtight container. Refrigerate for up to 5 days or freeze for up to 1 month.

   Time: PT0M

Nutrition Facts

Calories

75

Protein

6 g

Carbohydrates

2 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Baby Spinach: Kale, Arugula
• Instead of Red Bell Pepper: any color bell pepper, diced onion
• Instead of Feta Cheese: Goat cheese, Ricotta
• Instead of Eggs: Egg whites (reduced protein)
• Instead of Cottage Cheese: Greek yogurt, Ricotta
• Instead of Black Pepper: White pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Cooking Spray: light oil brushed with a pastry brush

Equipment Needed

• 9x13 Baking Pan
• 12‑Cup Muffin Pan
• Silicone Muffin Liners (optional)
• Blender
• Mixing Bowl
• Cooking Spray Bottle (optional)
• Oven
• Measuring Cups
• Spatula (optional)

Critical Steps — Do Not Skip

• Create a steam water bath in the oven to keep the bites moist.
• Use a high‑quality, non‑stick muffin pan or silicone liners to prevent sticking.
• Do not overfill the cups; ¾ cup gives room for puffing.
• Bake at 350°F for 25 minutes, checking for a lightly browned top.

Chef Tips from the Video

• Block feta gives a richer flavor and better texture than pre‑crumbled feta.
• Low‑fat cottage cheese keeps the bites light while still delivering a protein boost.
• Spraying both the pan and liners adds extra insurance against sticking.
• The steam bath is the key hack for a fluffy, custard‑like interior.

Troubleshooting

Storage

Refrigerator: Place in an airtight container; lasts 4‑5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the full batch on Sunday and store in the fridge for quick weekday breakfasts.
• Reheat individual bites in the microwave for 30‑45 seconds or in a 300°F oven for 5 minutes.
• Freeze leftovers; thaw overnight in the fridge before reheating.

Frequently Asked Questions