Cottage Cheese Egg Bites - Cooking Like Kate

Cottage cheese Egg Bites on a white plate on top of a light sage green kitchen towel with a wooden bowl of grapes

Equipment

Ingredients

6 large eggs
1 cup cottage cheese
1/2 cup Gruyère cheese (or sharp cheddar) grated
4 slices cooked bacon crumbled
1/2 cup cherry tomatoes halved
1/4 cup fresh basil chopped
1/4 cup baby spinach chopped
2 green onions thinly sliced
1/2 tsp smoked paprika
salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin pan with olive oil.
In a blender, combine the eggs, cottage cheese, and grated Gruyère. Blend until the mixture is smooth and creamy.
6 large eggs, 1 cup cottage cheese, 1/2 cup Gruyère cheese
Pour the blended egg mixture into a large bowl. Gently fold in the crumbled bacon, cherry tomatoes, basil, spinach, and green onions. Season with smoked paprika, salt, and pepper, ensuring everything is evenly distributed.
4 slices cooked bacon, 1/2 cup cherry tomatoes, 1/4 cup fresh basil, 1/4 cup baby spinach, 2 green onions, 1/2 tsp smoked paprika, salt and pepper to taste
Place the muffin pan on top of a baking sheet. Carefully pour a little water into the baking sheet to create steam in the oven. This helps the egg bites stay moist and tender.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes or until the egg bites are set and lightly golden on top.
Allow the egg bites to cool in the pan for a few minutes before removing them. Serve warm or at room temperature.

Video

@cookinglikekate
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Notes

Use silicone muffin cups to prevent sticking.
Add veggies individually to each cup for even distribution.
Don’t overfill the cups; leave room for the egg bites to rise.
Broil for 1-2 minutes for a golden top.
Let them cool slightly before removing from the pan.
Be mindful when adding salt, I personally did not add any to mine because I found the cheese and bacon alone adds enough savory flavor to the egg bites.

Nutrition