Cottage Cheese Egg Bites, Caramelized Onions and Peppers or Roasted Pumpkin.
On the bottom in the notes section of this recipe check out the roasted pumpkin variation you can try.
Ingredients
Ingredients – Base Mixture
- 8 large whole eggs
- 1 ½ cups cottage cheese mild‑tasting cottage cheese brand
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon xanthan gum optional but recommended for fluffier texture and to prevent wateriness
Ingredients – Veggie and Cheese Mix
- 1 tablespoon olive oil
- 1 cup finely diced onions
- 1 cup finely diced red bell peppers or green peppers
- 1 cup chopped fresh spinach squeezed dry if using frozen
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- Optional: 2 tablespoons sliced green onion or fresh herbs parsley, chives, basil
- Optional: Pinch of red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a pan over medium‑low heat, add the finely diced onions and peppers with a pinch of salt and cook, stirring occasionally, until soft, sweet and lightly golden, then set aside to cool slightly.
- Add the eggs, cottage cheese, Parmesan, salt, pepper and xanthan gum (if using) to a blender jug (or use an immersion blender in a tall jug or big bowl) and blend until completely smooth, creamy and slightly frothy on top.
- Lightly grease a 12‑cup muffin tray with a little olive oil.
- Pour the blended egg mixture into a mixing bowl or jug and gently fold in the cooled onions and peppers, chopped spinach, mozzarella, feta and any optional add‑ins like green onion, herbs or red pepper flakes, being careful not to knock out too much air.
- Divide the mixture evenly between the muffin cups, filling each about three‑quarters full (makes at least 12 egg bites).
- Bake for 20–25 minutes, or until the centres are set and the tops are lightly golden.
- Remove from the oven and let the egg bites cool in the tray for a few minutes before gently releasing them; store in an airtight container in the fridge for up to five days and reheat gently or enjoy cold as a quick, high‑protein breakfast or snack.
Notes
Alternative Flavour: Roasted Pumpkin, Spinach, and Feta
If you’re a roasted pumpkin kind of person, this variation is such a good one to keep in your back pocket. Use the same high‑protein cottage cheese egg base (including the optional xanthan gum) and swap the caramelised peppers and onions for little cubes of roasted pumpkin. The easiest way is to cut the pumpkin into roughly ½‑inch pieces, spray with olive oil, season lightly and roast in the oven or air fryer until tender and caramelised on the edges. Once the pumpkin cools slightly, gently fold it into the blended base with chopped spinach and crumbled feta. Pour into your greased muffin tray or silicone pan and bake following the same times and cues as the original flavour. The result is a slightly sweeter, cosy version with the same macro‑friendly backbone, perfect for autumn or whenever you crave something a bit more comforting.Nutrition
Calories: 125kcalCarbohydrates: 4gProtein: 9gFat: 8gSaturated Fat: 4g
Tried this recipe?Let me know how it was in the comments below.