Description
Soft, custardy, and protein-packed—these breakfast bites blend creamy cottage cheese with eggs, cheese, and optional mix-ins, delivering satisfying, grab-and-go morning goodness.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar, Swiss, or Monterey Jack)
- Salt and pepper, to taste
- Optional mix-ins: diced spinach, bell pepper, ham, herbs
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
- In a blender, combine eggs, cottage cheese, milk, salt, and pepper. Blend until completely smooth.
- Pour mixture into a bowl and gently fold in shredded cheese and any mix-ins.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake 18–22 minutes, until puffy and set. Let cool slightly before removing.
- Serve warm or at room temperature.
Notes
- Dot with chives, parsley, or smoked paprika after baking.
- Store leftovers in the fridge for up to 4 days or freeze individual bites for up to 2 months.
- Reheat in microwave (30–45 s) or oven (325°F/160°C for 10 min).
- Substitute Greek yogurt for cottage cheese for tangier flavor.
