Cottage cheese is having a moment right now, and honestly, I'm here for it. It's been a minute since it was a staple in my fridge, and I've been loving finding new, fun ways to enjoy it!
While cottage cheese is great on it's own, enjoyed with veggies or fruit (my personal favorite), don't forget how much it can add to other recipes as well.
For example, if you haven't yet tried the viral cottage cheese ice cream, that is most definitely a MUST.
In the more savory vein, though, add these Cottage Cheese Egg & Veggie Bites to your weekly meal prep rotation. I personally love the Good Culture brand that you can find at Whole Foods, Sprouts, and more.
While cottage cheese is a great high protein ingredient, don't forget the other keys in this recipe, including eggs and veggies - two staples in my fridge.
Eggs provide tons of nutrients, healthy fats, protein and more - they're actually one of the most nutrient-dense foods out there.
But to really take this healthy breakfast to the next level, don't skimp on the veggies! I used onion, bell pepper, zucchini, and garlic, but you can truly throw in whatever you love most.
Bake these up, and enjoy! These egg bites make a great brunch staple for guests or meal prep for the week ahead. They stay good for days, so whip them up and enjoy a healthy, high protein breakfast all week long.
Yields: 12 egg cups
- ½ yellow onion, diced
- 1/2 bell pepper, diced
- 1/2 large zucchini (or 1 whole small zucchini), diced
- 4 garlic cloves, minced
- 9 eggs
- 3/4 cup cottage cheese
- salt & pepper to taste
- olive oil
- Grease muffin tin with olive oil, and set aside. Preheat oven to 350 degrees.
- Add 2 tbsp olive oil to a sauté pan.
- Add onion, bell pepper, and zucchini. Stir, and cook for a few minutes to soften.
- Add garlic, and cook for another 1-2 minutes.
- Add a generous spoonful of veggies to the bottom of each muffin cup.
- To a large Pyrex measuring cup (or bowl of you don't have one - this just makes it easier to pour), add eggs, cottage cheese, salt and pepper.
- Pour (or ladle) egg mixture into each muffin tin.
- Bake for 20 minutes.
- Remove from the oven, and allow to cool. Use a knife to loosen before removing from the muffin tin.
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