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Creamy Egg Bites

Eggs blended with cottage cheese and baked in a water bath for a soft, custardy, high-protein breakfast bite.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

8 large eggs
1/2 cup cottage cheese
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheese
optional mix-ins, chopped spinach, cooked bacon, diced bell pepper

Equipment

  • 1 Muffin tin or egg bite mold
  • 1 Blender
  • 1 Large baking dish (For the water bath)

Method
 

Step 1: Preheat the oven to 325°F (165°C) and grease a muffin tin.
    Step 2: Blend eggs, cottage cheese, milk, salt, and pepper until smooth.
      Step 3: Stir in shredded cheese and mix-ins.
        Step 4: Pour into the muffin tin, filling each cup 3/4 full.
          Step 5: Place in a larger dish with hot water halfway up the sides.
            Tip: The water bath is essential for the soft, custardy texture.
              Step 6: Bake for 25 to 30 minutes, until set.
                Step 7: Cool 5 minutes before removing, then serve or refrigerate.

                  Notes

                  These creamy egg bites freeze well — make a double batch for an easy grab-and-go breakfast all month.