Cottage Cheese Egg Bites

Enjoy these easy cottage cheese egg bites, which are full of protein from cottage cheese, shredded cheese, and crisp bacon, and flavor and texture from sweet onion, red bell pepper, and spinach.

Course Breakfast, brunch

Cuisine American

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Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 91kcal

Author Beth Pierce

Ingredients

4 slices bacon, finely chopped
¼ cup minced onion
½ cup finely diced red bell pepper
3 cups baby spinach
6 large eggs
¾ cup cottage cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese
chopped fresh thyme

Instructions

Preheat oven to 350 degrees. Place silicone muffin cups in a muffin tin and lightly grease them.
Brown the bacon in a large skillet over medium-low heat. When the bacon is almost completely browned, add the onion and bell pepper. Cook until the onion and bell pepper are soft.
Add the spinach and cook until it wilts. Remove the pan from the heat. Drain any excess grease or absorb it with paper towels.
Pulse the eggs, cottage cheese, salt, and black pepper in a blender just until blended, 15-20 seconds.
Divide the egg mixture evenly into the silicone baking cups. Sprinkle them with about 1 tablespoon of cheddar cheese. Divide the bacon mixture between the cups and sprinkle with the remaining cheese.
Bake for 20 minutes or until set. Sprinkle with chopped fresh thyme. Cool in the pan for 4-5 minutes before releasing.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at 50% power for 30-second increments until warm.
Flash freeze and store in a freezer zipper bag for up to a month. Thaw in the refrigerator overnight.

Nutrition