Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Spray a non-stick muffin tin with cooking spray. If you are using silicone muffin cups, you do not need to spray them.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until well combined.
- Divide your desired cheese or toppings among the muffin cups. Pour the egg mixture evenly into each cup, filling about 3/4 full.
- Bake at 325°F (160°C) for 22-25 minutes, or until the edges and centers are fully set. Alternatively, you can bake these in an air fryer at 300°F (150°C) for 12-14 minutes. If they brown too quickly in the air fryer, cover them lightly with foil.
- Allow the egg bites to rest in the muffin tin for 5 minutes before removing.
Nutrition
Notes
Adjust your egg quantity depending on how many add-ins you use, as you will need to leave a little extra room in the cup. Remove 1 egg for every additional 1/2 cup of add-ins. Use 9 eggs if using 1/2 cup of add-ins. Use 8 eggs if using 1 cup of add-ins.
Optional Add-ins: shredded cheddar cheese, chopped ham or bacon, chopped spinach, chives or green onion, chopped cooked vegetables such as zucchini, bell peppers, or onion.
Make Ahead and Storage: Allow egg bites to cool completely. Store them in the fridge for up to 3 days or in the freezer for up to 3 months. To thaw, place them in the fridge overnight. Reheat in the microwave for 30 seconds or in the air fryer at 350°F (175°C) for 5 minutes, or until heated through.
Nutrition label is based on using 8 eggs.