Cottage Cheese Egg Bites with Roasted Red Peppers
73kcal
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup spinach chopped
- 1/2 cup roasted red peppers drained, patted dry, and chopped
- 1/3 cup crumbled feta cheese
- 2 green onions thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- black pepper to taste
- salt just a pinch
- non-stick cooking spray or oil for the pan
Method
- Preheat oven to 350°F.
- Lightly coat a 12-cup muffin pan with cooking spray or oil. For easier release, lightly coat silicone pans as well.
- In a large mixing bowl, whisk the 8 large eggs and 1 cup cottage cheese until well combined. If you want a smoother texture, blend the eggs and cottage cheese in a blender or food processor.8 large eggs, 1 cup cottage cheese
- Add the 1 cup spinach, 1/2 cup roasted red peppers, 1/3 cup crumbled feta cheese, 2 green onions, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried basil, black pepper, and salt. Stir until evenly combined.
- Divide the egg mixture evenly among the 12 muffin cups.
- Bake for 20 to 25 minutes, or until the centers are set and the egg bites are lightly golden.
- Allow the egg bites to cool in the pan for at least 5 minutes before gently removing them.
Nutrition
Serving1egg biteCalories73kcalCarbohydrates2gProtein6gFat4gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol116mgSodium227mgPotassium93mgFiber0.2gSugar1gVitamin A487IUVitamin C4mgCalcium60mgIron1mg
Notes
For the best texture, drain and pat the roasted red peppers dry before chopping. The egg bites will puff while baking and settle slightly as they cool. Allow them to cool in the pan for 5 minutes before removing. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat briefly in the microwave until warmed through. Nutrition information is an estimate and may vary by brand and serving size.
Storage: Allow the egg bites to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days.
To reheat: Microwave for approximately 20 to 30 seconds, or until warmed through.
Helpful tip: Drain and pat the roasted red peppers dry before adding them to prevent excess moisture.
Freezing: Freeze cooled egg bites in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.