These Cottage Cheese Egg Bites are super easy to make, low carb, and packed with protein! They are extremely customizable and can be prepared ahead of time, or even frozen! There are only 78 calories per egg bite with 3 grams of carbs and 7 grams of protein! These are one of my go-to types of grab-and-go breakfasts for those busy weekdays! I hope you give this recipe a try and love them as much as I do!
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Reasons to Love These Egg Bites
- Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals!
- Prep Ahead of Time: You can make these ahead of time to enjoy throughout the week or even freeze them!
- Versatile: This is really such a versatile breakfast and I have never met anybody who doesn’t like them! You can customize the seasonings and fillings to your liking.
- Macros: I mean come on, let’s state the obvious. These are low carb, low calorie, and high protein! They will keep you full until lunch time!
Nutritional Benefits
- Eggs: Eggs are incredibly nutritious. They help raise HDL cholesterol, which are those “good” cholesterol levels. They are a great source of vitamin D and protein.
- Cottage Cheese: Cottage cheese is an excellent source of calcium, which is essential for bone health. It is also low in calories and high in protein.
Ingredients
- Eggs– 6 large eggs.
- Egg Whites – 1/3 cup of liquid egg whites. I just buy mine in the carton to make it easy.
- Heavy Whipping Cream – 1/8 cup of heavy whipping cream. You can use any milk of choice but the whipping cream will make them more fluffy for sure!
- Cottage Cheese – 1 cup of small curd, 1% cottage cheese. You can use any kind, but the macros below assume 1%.
- Spinach – 1 cup chopped spinach.
- Veggies – 2 cups chopped veggies of choice – I used mushrooms, red bell pepper, and green onion.
- Cheddar Cheese– 1/2 cup of shredded cheddar cheese.
- Dan-O’s Seasoning – 1/2 tsp Dan-O’s Original Seasoning – Use the Code COOKINGKATIE for 10% off!
- Paprika – 1/4 teaspoon paprika.
- Basil – 1/2 teaspoon dried basil.
- Salt & Pepper – To taste.
How To Make Them
- Preheat your oven to 375°F. Spray a standard sized muffin tin with nonstick spray.
- In a small skillet, sauté your 2 cups of vegetables for about three minutes and then add in your spinach. Sauté for another two minutes or so. Turn off the heat and set aside.
- In a large mixing bowl, combine the eggs, egg whites, heavy whipping cream, cottage cheese, and the spices. Whisk until fully incorporated.
- Stir in the sautéed vegetables and your shredded cheddar cheese.
- Divide the egg mixture among the 12 standard sized muffin cups.
- Bake for 30 minutes and enjoy!
Optional Add Ins:
Here are some of my favorite alternative additions to these egg bites:
- Diced tomatoes
- Finely diced broccoli
- Kale
- Bacon, turkey bacon, ham, or sausage
- Different type of cheese, such as gruyere or pepper jack.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for 30 seconds or so. You can most certainly freeze these egg bites as well!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Egg Recipes You May Like
Cottage Cheese Egg Bites
These Cottage Cheese Egg Bites are super easy to make, low carb, and packed with protein! They are extremely customizable and can be prepared ahead of time, or even frozen! There are only 78 calories per egg bite with 3 grams of carbs and 7 grams of protein! These are one of my go-to types of grab-and-go breakfasts for those busy weekdays! I hope you give this recipe a try and love them as much as I do!
Ingredients
Instructions
-
Preheat your oven to 375°F. Spray a standard sized muffin tin with nonstick spray.
-
In a small skillet, sauté your 2 cups of vegetables for about three minutes and then add in your spinach. Sauté for another two minutes or so. Turn off the heat and set aside.
-
In a large mixing bowl, combine the eggs, egg whites, heavy whipping cream, cottage cheese, and the spices. Whisk until fully incorporated.
-
Stir in the sautéed vegetables and your shredded cheddar cheese.
-
Divide the egg mixture among the 12 standard sized muffin cups.
-
Bake for 30 minutes and enjoy!
Serving Size 1 egg bite
Servings 12
- Amount Per Serving
- Calories 78kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1.9g10%
- Cholesterol 115mg39%
- Sodium 210mg9%
- Total Carbohydrate 3g1%
- Sugars 1g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
User Reviews
I love this recipe but they always stick to the pan, even though I use a non stick pan and spray with cooking spray. Any tips on how to prevent having to scrape these from the pan?
Hmm! They shouldn’t be sticking if you are using a nonstick pan & spray! I use a nonstick pan by the brand Anolon and an organic olive oil spray. Maybe try using silicone liners next time to see if that helps!
I love this recipe but they always stick to the pan, even though I use a non stick pan and spray with cooking spray. Any tips on how to prevent having to scrape these from the pan?
Hmm! They shouldn’t be sticking if you are using a nonstick pan & spray! I use a nonstick pan by the brand Anolon and an organic olive oil spray. Maybe try using silicone liners next time to see if that helps!