Ingredients
- 12 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheese (cheddar, mozzarella, or mix)
- 1/2 cup cooked chicken or halal beef sausage, chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped vegetables (spinach, bell pepper, onion, mushrooms), optional
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a bowl, whisk eggs until smooth and slightly frothy.
- Add cottage cheese, salt, and pepper, then mix until well combined.
- Stir in shredded cheese, cooked meat (if using), and chopped vegetables.
- Divide mixture evenly into muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes until set and lightly golden on top.
- Let cool for 5 minutes before removing from the pan.
- Serve warm or store for later.
Notes
- Do not overbake to avoid rubbery texture.
- Use a silicone muffin tray or well-greased pan to prevent sticking.
- Lightly cook watery vegetables before adding to reduce moisture.
- Cottage cheese adds creaminess and boosts protein content.
- Great for meal prep and quick reheating.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 egg bites
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 320mg
