Cottage Cheese Egg Bites

Soft, savory oven-baked egg bites made with cottage cheese, spinach, roasted red peppers, and cheddar for an easy make-ahead breakfast.

Prep: 15 min · Cook: 22 min · Yield: 12 · Method: Oven

Ingredients

• 8 eggs
• 1 cup cottage cheese
• 2 cups baby spinach
• 1 2 cup roasted red peppers
• 1 cup cheddar cheese
• 1 teaspoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 350°F. Coat a 12-cup muffin pan with olive oil or nonstick spray. (about 5 min) — 350°F
2. Pat the roasted red peppers dry and finely chop them. Roughly chop the spinach. Shred the cheddar if needed. (about 5 min)
3. Add the eggs, cottage cheese, salt, and black pepper to a blender. Blend for 10 to 15 seconds, just until smooth. Do not overblend. (about 2 min)
4. Divide the spinach, roasted red peppers, and cheddar among the muffin cups. Pour the egg mixture over the vegetables and cheese, filling each cup about three-quarters full. (about 3 min)
5. Bake until the centers are set and the egg bites are lightly puffed, 20 to 22 minutes. The internal temperature should reach 160°F when checked in the center of an egg bite. (about 22 min) — 350°F
6. Cool in the pan for 5 minutes, then loosen the edges and remove. Serve warm, or cool completely before refrigerating in an airtight container for up to 4 days. (about 5 min)