Fluffy Cottage Cheese Egg Bites with Spring Vegetables
These protein-packed cottage cheese egg bites are silky smooth and loaded with fresh spring vegetables for a healthy grab-and-go breakfast. Perfect for meal prep, they stay fresh in the fridge for up to 4 days.
Ingredients
- 6 large eggs
- 200g cottage cheese
- 50g gruyère cheese, shredded
- 60g fresh asparagus, finely chopped
- 40g baby spinach, roughly chopped
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- Nonstick cooking spray
Instructions
Preheat your oven to 165°C (325°F) and generously grease a 12-cup muffin tin with nonstick cooking spray.
Add the eggs, cottage cheese, gruyère cheese, salt, pepper, and garlic powder to a blender. Blend on high for 60 seconds until completely smooth.
Pour the egg mixture into a large bowl and fold in the chopped asparagus, baby spinach, and chives until evenly distributed.
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 22-25 minutes until the egg bites are puffed and set in the center, with no wobble when gently shaken.
Allow the egg bites to cool in the tin for 5 minutes before running a knife around the edges and carefully removing them.
Serve warm immediately, or let cool completely before storing in an airtight container in the refrigerator for up to 4 days.
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