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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)

  • Author: Chef Mia

Description

These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup cottage cheese
  • oil or cooking spray, for the muffin pan
  • olive oil
  • 1 cup baby spinach, packed (or other leafy green)
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced roasted red peppers
  • 3 tbsp crumbled goat cheese (or feta)
  • 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
  • 3 tbsp grated cheddar cheese
  • olive oil
  • 1/2 small onion, thinly sliced
  • salt + pepper
  • 3 tbsp grated gruyere cheese
  • 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley

Instructions

  1. If you're using any mix-ins, prepare them first.
  2. Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
  3. Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
  4. If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
  5. Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
  6. Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
  7. Let egg bites cool in the pan 5-10 minutes before removing them.
  8. Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
  9. Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
  10. Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
  11. Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
  12. Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
  13. If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
  14. Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
  15. Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
  16. Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
  17. Once caramelized and cooled, chop onions.
  18. Place chopped onions in muffin cups, then top with grated gruyere.
  19. Remove any stems from the herbs and finely chop.
  20. Sprinkle in the bottom of the muffin cups.

Find it online: https://exorecipes.com/cottage-cheese-egg-bites-2/