Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a silicone muffin tray with non-stick cooking spray or a little oil.
- Add the eggs, cottage cheese, salt, black pepper, garlic powder, and onion powder to a high-powered blender. Blend until smooth.
- Pour about 1/4 cup of the egg mixture into each cavity of the prepared muffin tray.
- Top each cup with shredded cheese and your desired mix-ins. Use the back of a spoon to gently mix the toppings into the egg mixture. You can add an extra sprinkle of cheese on top if you like.
- Bake for 18-22 minutes, or until the egg bites are set and no longer jiggly. Let them cool slightly before removing them from the tray.
Nutrition
Notes
If you prefer to use egg whites instead of whole eggs, use about 1.5 cups of egg whites (approximately 12 egg whites). Note that the texture may be a bit wetter and less fluffy without the whole eggs.
Store these bites in an airtight container in the refrigerator. While freezing is possible, the texture may become watery upon thawing. If you choose to freeze them, ensure they are in an airtight container and thaw overnight in the fridge.