High-Protein Cottage Cheese Egg Bites

Velvety, Savory, and Perfect for Meal Prep

6 Large Eggs: The high-protein base for your bites.
1 cup Cottage Cheese: Full-fat or low-fat both work; this is the secret to the creamy texture.
1 cup Shredded Cheese: Use cheddar, mozzarella, or Monterey Jack.
Seasonings: ½ tsp salt, ¼ tsp black pepper, and optional ½ tsp garlic powder.
Fresh Herbs: 1 tbsp chopped parsley or chives for a pop of freshness.

Preparation: Preheat your oven to 300°F (150°C). Grease a standard 12-cup muffin tin generously with oil or butter to prevent sticking.
The Blender Secret: For the smoothest texture, place the eggs, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on high for about 30 seconds until the mixture is completely uniform and frothy.
Mix in Cheese: Pour the egg mixture into a bowl and stir in the shredded cheese and fresh herbs.
Fill the Tin: Divide the mixture evenly among the 12 muffin cups. They should be about ¾ of the way full.
The Water Bath (Optional but Recommended): Place a small baking dish filled with an inch of hot water on the bottom rack of the oven. The steam helps the egg bites stay moist and prevents them from getting rubbery.
Bake: Place the muffin tin on the middle rack. Bake for 20–25 minutes until the centers are set and the tops are just slightly golden.
Cooling: Let the bites cool in the pan for 5 minutes before using a plastic knife or spatula to gently pop them out.

Protein-Packed: The combination of eggs and cottage cheese provides a sustained energy release, making these a perfect “streak-friendly” breakfast.
Customizable: You can add sautéed spinach or finely chopped peppers into the mix for extra nutrients without significantly changing the calories.
Storage: These keep perfectly in the fridge for up to 4 days. Just microwave them for 30 seconds for a quick, “on-the-go” meal.