Prepare these ahead of time and store in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months — perfect for quick, grab-and-go breakfasts. You can easily customize them with your favorite veggies, cheeses, or even quinoa. The cottage cheese gives them an ultra-creamy texture and a protein boost, so they’re as satisfying as they are nutritious. For the best results, use full-fat cottage cheese.
Ingredients
Method
- Preheat the oven to 300°F and position the rack in the center. Generously spray a 12-cup silicone muffin tray with nonstick coating, making sure to cover all sides and edges to get even coverage. This step ensures the egg bites release smoothly after baking without sticking.
- Add the eggs, cottage cheese, cheddar (cup), salt, and pepper to a high-speed blender. Blend for about 75–90 seconds until the mixture is completely smooth with zero lumps. Stop halfway to scrape down the sides, ensuring everything blends evenly for a silky base.
- Pour the smooth egg mixture into the muffin cups, filling each about halfway. This gives room for the bites to puff up while baking without spilling over. Make sure the batter is evenly distributed for uniform cooking.
- Distribute the chopped broccoli and spinach evenly among the cups, pressing gently so the vegetables settle into the mixture. Top each with the remaining cheddar cheese for that perfect golden crust and melty finish.
- Bake for 28–30 minutes until the centers are set and spring back when lightly touched. The tops should turn golden brown. Let them cool for 5 minutes before removing to prevent falling apart. Enjoy these creamy, fluffy bites warm for a high-protein, feel-good breakfast.