Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup diced vegetables (spinach, bell peppers, or tomatoes work great)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or oil.
- Whisk the eggs in a large bowl until blended.
- Add cottage cheese and stir gently.
- Fold in diced vegetables and shredded cheese.
- Season with salt, pepper, garlic powder, and onion powder.
- Pour the mixture into the muffin tin, filling each cup three-quarters full.
- Bake for 20 minutes until set and golden.
- Cool for a few minutes before serving warm.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 egg bite
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg