Cottage Cheese Egg Bites - Keto Breakfast
These cottage cheese egg bites are my quiet morning indulgence: creamy, fluffy, and unapologetically simple. Make a batch once, savor them all week, and let breakfast feel like a slow, sunny ritual.
Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- ½ cup shredded sharp cheddar
- ½ cup diced bell pepper any color
- ⅓ cup chopped fresh spinach
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder optional
- Avocado oil spray or oil of choice, for greasing
Instructions
- Preheat oven to 325°F (this lower temp keeps them tender!). Generously grease a 12-cup muffin tin—focus on the cups and the top edges to prevent sticking.
- In a blender, combine eggs, cottage cheese, salt, pepper, and garlic powder. Blend on medium for 15 seconds until completely smooth. Pour into a mixing bowl.
- Stir in cheddar, bell pepper, and spinach. Let the mixture sit for 2 minutes (this softens the cheese so it doesn’t sink!).
- Divide the mixture evenly into the muffin cups, filling each ¾ full. Bake for 22-25 minutes—they’re done when the edges are set but the centers still have a slight jiggle. Don’t overbake!
- Let cool in the tin for 10 minutes. Run a butter knife around the edges to loosen, then transfer to a wire rack. Store in an airtight container in the fridge for 5 days or freeze for 3 months.
Notes
Notes
Reheating: Microwave 30-60 seconds from fridge, or bake frozen bites at 350°F for 10-12 mins.
Customize: Swap in mushrooms, zucchini, or feta! Just keep veggies finely chopped.
No blender? Use an immersion blender or whisk vigorously (texture will be slightly chunkier).