Cottage cheese egg bites
Velvety, coffee-shop-style egg bites made with blended cottage cheese, swiss, roasted red pepper and spinach, twelve high-protein bites for the next 4 days.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.09 a serving
- 380 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 10 large eggs
- 1 cup cottage cheese
- 1 cup Swiss cheese, shredded, divided
- ½ cup roasted red peppers, chopped
- 1 cup baby spinach, chopped
- 2 green onions, sliced
From your pantry
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 380 calories, 30 g protein, 5 g carbs and 26 g fat, and costs about $2.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby spinach? Kale or arugula works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 325°F with a rack in the middle. Set a baking dish of hot water on the rack below it.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: The steam from the water keeps the bites soft and custardy instead of rubbery.Brush the cups of a 12-cup muffin tin generously with the oil.
Blend the eggs, cottage cheese, half the swiss, the salt and pepper until completely smooth, about 30 seconds.
Dolly’s tip: No blender? Whisk hard. The bites will be a little lumpy but taste the same.the red peppers and spinach, the green onions and divide them among the muffin cups.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Pour the egg mixture over the vegetables, filling each cup about three-quarters full, and top with the rest of the swiss.
22 to 28 minutes, until puffed and set in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 25 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let them cool 5 minutes, then run a knife around each one and lift it out. They keep 4 days in the fridge or 2 months in the freezer.
Timer: 5 min
Dolly’s tip: They sink a little as they cool. That’s normal.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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