High Protein Egg Bites with Cottage Cheese, Spinach, and Red Pepper
These high protein egg bites are fluffy, cheesy, and full of cottage cheese, spinach, and red pepper. They’re an easy, nutritious option for breakfast, lunch, snack or meal prep!
Servings: 12 egg bites
Equipment
- 1 blender
Ingredients
- 8 eggs
- 3/4 cup cottage cheese
- 3/4 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup diced bell pepper
- 1/2 cup chopped spinach
Instructions
- Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil. Note: Silicone muffin tins work best to avoid the eggs sticking to the pan.
- Put the chopped spinach and diced red pepper into each muffin tin.
- Add the eggs, cottage cheese, shredded Parmesan, garlic powder, onion powder, salt, and pepper to the blender. Blend until well mixed.
- Evenly pour the egg mixture into each muffin tin.
- Bake for 23-27 minutes, or until the egg muffins are set and reach an internal temperature of 160 degrees F. Mine take the full 27 minutes.
Notes
- Use a silicone muffin mold OR heavily grease your muffin tin. I personally only use silicone muffin tins for egg bites because they are the only thing that work to not have the egg bites stick to the pan.
- How to store these egg bites: store in an airtight container in the fridge for 5 days.
- How to freeze these egg bites: let them cool completely. Then wrap them up individually with plastic wrap. You can keep them in the freezer for 3-4 months.
- Then just take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.
Nutrition
Calories: 82kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 281mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 1mg