Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup sautéed mushrooms
- 1/2 cup diced bell peppers
- 1 cup fresh spinach
- 1/4 cup chopped fresh herbs (parsley, dill, or chives)
- 1/2 cup shredded cheese (optional)
- 1 teaspoon garlic, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 pinch paprika or chili flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Sauté the diced onions and vegetables in olive oil until softened, about 5–7 minutes.
- Mix the eggs in a bowl until frothy, then stir in cottage cheese, sautéed vegetables, and herbs.
- Pour the mixture into the muffin tin, filling each cup 3/4 full. Add shredded cheese on top if desired.
- Bake for 20-25 minutes or until puffed and golden brown. Broil for 1-2 minutes for a crispy top if needed.
- Cool for a few minutes before removing the bites from the tin.
- Serve warm or let cool completely for later enjoyment.
Notes
Feel free to experiment with different vegetables and spices based on your preferences. These egg bites are adaptable and can easily fit seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian