Southwestern Cottage Cheese Egg Bites

Southwestern Cottage Cheese Egg Bites

High protein, portable and easy to meal-prep, these Southwestern Cottage Cheese Egg Bites are a great asset to your busy mornings when you need to eat on the go. A generous mixture of bell peppers and spinach add fiber and appetizing color, while a small sprinkling of pepper jack cheese gives these little bites a spicy kick.

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Prep Time:15

Cook Time:25

Course: Breakfast

Cuisine: American

Keyword: cottage cheese recipes, egg bites, egg recipes, high protein breakfast meal prep

Servings: bites

Calories: 195kcal

Ingredients

7 eggs
1 cup cottage cheese
½ large red bell pepper, diced small
½ large green bell pepper, diced small
1 small can chopped green chilies
1 cup frozen chopped spinach
⅓ cup shredded pepper jack cheese
generous pinch of salt and ground black pepper
spray olive oil or sunflower oil

Instructions

Preheat oven to 325℉. Lightly spray a silicon muffin tin or tart tin.
Preheat a large nonstick frying pan over medium high heat. Add a light spray of olive oil if desired.
Add the chopped bell peppers, green chilies and frozen chopped spinach to the frying pan and cook for about 5-10 minutes until the vegetables are tender and most of the spinach liquid has evaporated.
While the vegetables are cooking, crack the eggs into a blender and add in the cottage cheese, salt and pepper. Cover and blend the egg mixture for several seconds until smooth and lump free. Stir in the shredded pepper jack cheese.
Carefully spoon about a tablespoon of the spinach mixture into each of the muffin cups. Slowly pour the egg and cheese mixture over the top of the vegetables until the mixture is right below the edge of the muffin cup. (eggs puff up in the oven so you want to leave some room for expansion).
Slide the tray into the oven and bake for 22-25 minutes until cooked through but still tender.
Cool the egg bites for about 10 minutes then pop them out of the muffin tin. Repeat a batch if needed.

Nutrition