Fluffy Egg Bites

TahiraJaved

These Egg Bites blend eggs and cottage cheese into a smooth, custardy batter studded with cheese and vegetables, then bake up perfectly portioned in a muffin tin. Blending instead of whisking is the real trick, giving them a soft, almost soufflé like texture closer to a coffee shop version than a standard egg muffin. A single batch keeps well in the fridge, making busy weekday mornings as simple as a quick reheat.

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Prep Time 10

Cook Time 20

Servings: 4 People

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

6 large eggs
1/2 cup cottage cheese
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
1/2 cup chopped fresh spinach
1/4 cup diced bell pepper

Equipment

1 Standard 12 cup muffin tin shapes and portions the egg bites for even baking
1 Blender purées the egg mixture for a smooth, custardy texture
1 Mixing bowl for folding in the cheese and chopped vegetables
Measuring cups for accurately portioning the batter into each cup

Method

Blend eggs, cottage cheese, milk, salt, and pepper until smooth.
Stir in cheddar, spinach, and bell pepper.
Divide among a greased muffin tin, filling each cup three quarters full.
Bake at 325°F for 20 to 22 minutes until set with a slight center jiggle.
Cool 5 minutes, then loosen and remove.

Blend the egg mixture for a full 30 seconds rather than a quick pulse for the smoothest, most custardy texture.

Notes

Blend rather than whisk the eggs for the smoothest, most custardy texture.
Grease the muffin tin thoroughly, including the rim, so the egg bites release cleanly.
Do not overbake; a slight jiggle in the center when removed from the oven is normal.
A standard 12 cup muffin tin gives each egg bite room to rise and set evenly.

STORAGE: Refrigerate up to 5 days or freeze up to 2 months; reheat gently in the microwave or oven.