Ingredients:

  • 6 large eggs
  • 1 cup (225g) full-fat or low-fat cottage cheese
  • ¼ cup (60ml) milk (whole, 2%, or plant-based)
  • ½ cup (50g) shredded cheddar cheese (or Monterey Jack, Gruyère, or your favourite)
  • ½ cup (75g) cooked and crumbled bacon, diced ham, or crumbled sausage (Optional)
  • ½ cup (75g) diced vegetables (spinach, bell peppers, onions, mushrooms) (Optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (or other seasonings to taste, like dried herbs or chili flakes)
  • Non-stick cooking spray (or olive oil for greasing the muffin tin)

Instructions:

  1. Preheat oven to 350°F (175°C, Gas Mark 4). Grease a 12-cup muffin tin thoroughly with cooking spray.
  2. If using vegetables, dice them into small pieces. If using meat, cook and crumble or dice as needed.
  3. In a large bowl, whisk together the eggs, cottage cheese, and milk until well combined.
  4. Stir in the shredded cheese, salt, pepper, and garlic powder (or any other desired seasonings).
  5. Gently fold in the cooked meat and/or vegetables (if using).
  6. Evenly pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
  8. Let the egg bites cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature.