Ingredients
Scale
- 8 large eggs
- 1 cup low-fat cottage cheese (2% or 4% work best)
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup chopped fresh spinach (optional)
- 1/4 cup cooked bacon bits or diced ham (optional)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray. If you have silicone muffin liners, use them; they make removing the egg bites incredibly easy. If using vegetables or meat, chop them into small, uniform pieces so they distribute evenly throughout the egg mixture.
- Place the eggs, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on high for 20 to 30 seconds until the mixture is completely smooth and frothy. Once blended, stir in the shredded cheese and any optional add-ins like spinach or bacon by hand.
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full. Place the tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden. Remove the tin from the oven and let the bites cool for 5 minutes before using a plastic knife or spatula to gently pop them out of the tin.
- Cook Time: 35 minutes