Description
A budget-friendly, high-protein breakfast recipe that uses blended cottage cheese for a creamy, fluffy texture without the high cost of store-bought egg bites. Perfect for meal prep and lasting all week in the fridge.
Ingredients
Scale
- 4 large eggs
- 1 cup (245g) small-curd cottage cheese
- 1/4 cup (25g) shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Pinch of salt
- 1/4 cup (15g) chopped spinach or diced ham (optional)
Instructions
- Preheat oven to 325°F (165°C). Spray silicone or paper muffin liners with non-stick cooking spray.
- Crack eggs into a blending cup or bowl. Add cottage cheese, shredded cheese, garlic powder, pepper, and salt.
- Blend until completely smooth and silky, ensuring no cottage cheese curds remain.
- Fold in optional mix-ins like spinach or ham if using.
- Pour mixture into muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes until tops are set and slightly jiggly, and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Blend the cottage cheese until completely smooth to avoid lumps. Do not overfill the liners as they do not rise much. For extra creaminess, you can use a water bath. These can be eaten cold, at room temperature, or microwaved for 30-45 seconds.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 85
- Sugar: 1
- Sodium: 150
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 10
Keywords: high protein, cottage cheese, egg bites, meal prep, budget breakfast, cheap meals, healthy breakfast, gluten-free