Savory Cottage Cheese Egg Bites (Printer-Friendly Version)

Fluffy bites blend cottage cheese, eggs, and fresh vegetables for a protein-rich, easy morning boost.

# Required Ingredients:

→ Dairy

01 - 240 ml low-fat cottage cheese
02 - 60 g shredded sharp cheddar cheese

→ Eggs

03 - 4 large eggs

→ Vegetables & Herbs

04 - 30 g fresh spinach, chopped
05 - 40 g red bell pepper, diced
06 - 2 tablespoons scallions, thinly sliced
07 - 1 tablespoon fresh chives, minced (optional)

→ Seasonings

08 - ½ teaspoon garlic powder
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon salt or to taste
11 - ¼ teaspoon baking powder

# Step-by-Step Instructions:

01 - Set the oven to 175°C and lightly grease a 12-cup muffin tin with cooking spray or butter.
02 - Combine the cottage cheese, eggs, shredded cheddar, and baking powder in a high-speed blender or food processor. Blend for 30-45 seconds until completely smooth to achieve a uniform texture.
03 - Transfer the blended mixture into a large bowl, then gently fold in chopped spinach, diced red bell pepper, and sliced scallions. Sprinkle garlic powder, salt, and black pepper, stirring briefly to incorporate without deflating the batter.
04 - Using a half-cup scoop, fill each muffin cup approximately three-quarters full, allowing room for rising while baking.
05 - Place the muffin tin in the oven and bake for 12 minutes until the tops begin to set and turn light golden.
06 - Rotate the tin 180 degrees to ensure even browning, then bake an additional 8 to 10 minutes until a toothpick inserted in the center comes out clean and the tops are firm.
07 - Remove the tin from the oven and let the bites rest for 5 minutes. Run a knife around each cup edge and gently tap to release the egg bites. Sprinkle with minced chives if desired.
08 - Serve warm, optionally accompanied by Greek yogurt or hot sauce for added flavor.

# Handy Cooking Tips:

01 - Allow eggs to come to room temperature before blending to improve air incorporation and rise.
02 - Gently fold in vegetables to preserve the airy texture of the batter.
03 - Use silicone muffin liners to simplify removal and reduce sticking.
04 - Check doneness starting at 18 minutes to prevent overbaking which results in dryness.
05 - Batch freeze cooled bites on a tray before transferring to freezer bags for long-term storage.
06 - Reheat refrigerated bites covered with foil at 160°C for 8-10 minutes to maintain moisture.

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