Cottage Cheese Egg Bites with Ham and Cheddar
These creamy cottage cheese egg bites are packed with protein, ham, spinach, and cheddar for an easy breakfast you can keep in the refrigerator or freezer.
Ingredients
- 18 large eggs
- 1 cup cottage cheese about 225 grams
- ½ teaspoon salt about 3 grams
- ½ teaspoon black pepper about 1 gram
- ¼ teaspoon garlic powder about 1 gram
- ¼ teaspoon onion powder about 1 gram
- 1 cup diced thick cut ham or Canadian bacon about 150 grams
- ½ cup finely chopped spinach about 15 grams, optional
- 1½ cups shredded cheddar cheese about 170 grams
- Olive oil spray or butter for greasing
Instructions
- Preheat the oven to 350°F or 175°C. Spray two 12 cup muffin trays generously with olive oil or brush each cup with butter.
- Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium low speed until smooth and fully combined, being careful not to overblend.
- Fill each muffin cup halfway with the egg mixture. Divide the diced ham and optional spinach evenly among the 24 cups.
- Sprinkle the shredded cheddar cheese evenly over the tops.
- Bake for 30 minutes, or until the centers are set. The egg bites will puff while baking and shrink as they cool. Let them cool for several minutes before removing them from the trays.
Video
Notes
- This is a great base recipe for egg bites. Change the meat, vegetables, cheese, and seasonings to create your favorite combination.
- Store cooled egg bites in an airtight container in the refrigerator for up to four days.
- Freeze them in a freezer safe container for up to three months. Thaw overnight in the refrigerator or reheat directly from frozen until warmed through.
