Freezer-Friendly Egg Bites with Cottage Cheese
These freezer-friendly Egg Bites with Cottage Cheese blend eggs and cottage cheese with spinach, red bell pepper, and onion for an easy, protein-packed make-ahead breakfast.
Equipment
- Standard 12-cup muffin pan
Ingredients
- 8 large eggs
- 1 cupe full-fat cottage cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup fresh spinach, chopped
- 1/2 red bell pepper, diced
- 1/2 small onion, diced
- Nonstick cooking spray
Instructions
- Preheat the oven to 300°F. Thoroughly coat a standard 12-cup muffin pan with nonstick cooking spray.
- Add the eggs, cottage cheese, salt, and pepper to a blender. Blend on low for 20 seconds, followed by 10 seconds on medium.
- Divide the egg mixture among the prepared muffin cups, filling each approximately three-quarters full.
- Divide the spinach, bell pepper, and onion evenly among the muffin cups. Gently stir each cup to distribute the vegetables.
- Bake for approximately 20 minutes, or until the centers are nearly set. The egg bites will puff above the pan while baking and shrink as they cool; this is normal.
- Remove the pan from the oven and allow the egg bites to rest in the pan for 5 minutes.
- Remove the egg bites from the pan and allow them to cool completely before refrigerating or freezing.
Notes
- Refrigerator: Store cooled egg bites in an airtight container for up to 4 days.
- Freezer: Arrange cooled egg bites on a baking sheet without touching. Freeze for about 2 hours, then transfer them to a freezer-safe bag or airtight container. Freeze for up to 3 months.
- Reheating: For best results, thaw frozen egg bites in the refrigerator overnight. Microwave for 20–30 seconds or until heated through, adding more time as needed.
- Variations: Try cooked sausage, bacon, Canadian bacon, broccoli, or tomato. Any meat should be fully cooked before adding it.
- Baking temperature: Do not bake above 325°F. A higher temperature can cause the outsides to overcook before the centers are done.
- Cottage cheese: Full-fat cottage cheese provides the richest flavor and creamiest texture, but low-fat cottage cheese will also work well. Fat-free cottage cheese can be used as well, although the egg bites may be slightly less creamy.