Ingredients
Equipment
Method
- Preheat your oven to 325˚F. Spray a non-stick muffin tin with cooking spray. If you use 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 into each muffin cup. Pour the egg mixture evenly into each cup, filling about 3/4 full. Bake until the edges and centers are fully set.
- Bake at 325˚F for 22-25 minutes, or until the tops are set. Alternatively, you can cook these in an air fryer at 300˚F for 12-14 minutes. Cover lightly with foil if they are browning too quickly. Let the egg bites 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 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, and 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, then store in the fridge for up to 3 days or in the freezer for 3 months. Thaw in the fridge overnight and reheat in the microwave for 30 seconds or in the Air Fryer at 350°F for 5 minutes, or until heated through.
Nutrition label is based on using 8 eggs.