Empty My Fridge
Cottage Cheese Egg Bites (5 Ways!)
Ingredients
- Egg8
- Cottage cheese1 cup
- Salt1 tsp
- Black pepper · ground
- Flavor options
- Spinach · finely chopped1 cup
- Sun dried tomato · drained finely chopped½ cups
- Feta cheese½ cups
- Sausage
- Apple · frozen chopped3 ½ oz
- Cheddar cheese · shredded1 ⅓ cups
- Bacon · chopped6 slices
- Gruyère cheese · shredded⅔ cups
- The Denver Omelette
- Ham · chopped3 slices
- Bell pepper · finely chopped½
- Onion · finely chopped¼
- Caprese
- Tomato · finely chopped2
- Basil4 tbsp
- Mozzarella cheese · shredded⅔ cups
Instructions
- Preheat the oven to 350°F (175°C). Set a silicone muffin pan with 12 cups on a rimmed baking sheet and grease the cups well with cooking spray.
- Add the eggs, cottage cheese, water, salt and pepper to a high-powered blender and blend for about 15 seconds until the cottage cheese is fully smooth. Tap the pitcher gently on the counter to release air bubbles.
- Fill each cup about three-quarters full with the egg mixture.
- Add your chosen flavour: for spinach, feta and sun-dried tomato, stir in 1 cup finely chopped baby spinach and 1/2 cup finely chopped drained sun-dried tomatoes, then top with 1/2 cup crumbled feta. For breakfast sausage and cheddar, stir in the 3.5 oz thawed, chopped sausage (1/4-inch pieces) and top with 2/3 cup shredded sharp cheddar. For bacon and Gruyère, stir in the 6 slices of crisp baked b
- Pour about 2 cups of water onto the baking sheet around the muffin pan.
- Bake for 35 to 40 minutes, until the bites are set and no longer jiggle when the top is poked.
- Let cool for 10 minutes before removing the bites from the pan.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
OnionEggCheeseTomatoBell pepperMozzarella cheeseSpinachBacon
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