Ingredients
Equipment
Method
- Preheat your oven to 325°F. Spray a non-stick muffin tin with cooking spray. If using silicone muffin cups, no spray is needed.
- 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 at 325°F for 22-25 minutes, or until the edges and centers are set. Alternatively, you can cook these in an air fryer at 300°F for 12-14 minutes. Lightly cover with foil if they brown too quickly.
- Let the egg bites rest in the muffin tin for 5 minutes before removing.
Nutrition
Notes
Adjust the number of eggs based on your add-ins. Use 9 eggs if adding 1/2 cup of add-ins, and 8 eggs if adding 1 cup. Optional add-ins include shredded cheddar cheese, chopped ham or bacon, chopped spinach, chives or green onion, and chopped cooked vegetables like zucchini, bell peppers, or onion.
To store, allow the egg bites to cool completely. Keep them in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave for 30 seconds or in the air fryer at 350°F for 5 minutes, or until heated through.