These cottage cheese egg bites combine blended eggs and cheeses with bell peppers, mushrooms, and fresh parsley or chives. They bake in a muffin tin at 350°F and can be refrigerated after cooling.
Ingredients
- 6 large eggs
- ½ cup reduced-fat cottage cheese
- ½ cup reduced-fat cheddar cheese, shredded
- ¼ cup diced bell peppers
- ¼ cup sliced mushrooms
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
- Place the eggs, cottage cheese, cheddar cheese, salt, black pepper, and garlic powder in a blender. Blend until smooth.
- Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.
- Add the diced bell peppers and sliced mushrooms, stirring each cup gently to distribute the vegetables.
- Bake for 20–25 minutes, until the egg bites are set and slightly golden on top. After 20–25 minutes, check that the center of a bite reaches 160°F (71°C).
- Cool for a few minutes, then garnish with the chopped parsley or chives.
- Serve warm or refrigerate for up to 4 days.
Preparation Notes
Dice the bell peppers and slice the mushrooms before blending the egg base. Stir the vegetables into each cup only after pouring so they remain divided through the batch. Filling each cup to a similar level helps the bites bake evenly.
The number of bites depends on the muffin-tin capacity, so no yield is assigned. Cool the bites before covering and refrigerating them.
