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A plate of mini egg muffins with spinach, red peppers, and cheese sits beside a fork and pepper grinder on a white surface.
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Cottage Cheese Egg Bites

These Cottage Cheese Egg Bites are fluffy, high-protein, meal-prep friendly, and loaded with sausage, veggies, and cheese. Easy blended egg bites that bake in 30 minutes and store well for grab-and-go breakfasts.

Ingredients

  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • 1 1/2 cups cooked breakfast sausage crumbled
  • 1/2 cup shredded cheese cheddar, mozzarella, or your choice
  • 1/2 cup fire-roasted red bell pepper finely diced
  • 1/2 cup shallots finely chopped (about 2)
  • 2 cup fresh spinach chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Cooking spray or olive oil for greasing

Instructions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
  • Cook breakfast sausage in a skillet over medium heat until browned; drain excess fat and set aside.
  • In the same skillet, sauté shallots until translucent. Add spinach and cook until just wilted. Remove excess moisture by squeezing spinach in a strainer or with paper towels.
  • In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth.
  • evenly distribute the sausage, sautéed shallots and spinach, and fire-roasted red bell pepper into the muffin cups.
  • Pour the egg and cottage cheese mixture over the fillings in each muffin cup until nearly full.
  • Sprinkle shredded cheese over the top of each cup.
  • Bake for 25-30 minutes or until egg bites are set and lightly golden on top.
  • Let cool for 10 minutes before removing from the muffin tin. Serve warm or store in an airtight container in the fridge for up to 5 days or freeze for longer storage.