Description
Looking for a tasty breakfast? Try this egg bites recipe no cottage cheese with 5 easy variations that everyone will love. Discover new flavors!
Ingredients
For the basic egg bites recipe no cottage cheese, you’ll need:
- 6 large eggs (farm-fresh if possible)
- 1/4 cup heavy cream (or dairy-free alternative)
- 1/4 cup shredded cheese (I like a mix of cheddar and Gruyère)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder (optional, but adds lovely depth)
Instructions
Preheat your oven to 350°F (175°C). Spray a 12-cup silicone muffin pan or regular muffin tin with non-stick cooking spray. If using a regular muffin tin, I highly recommend using silicone or parchment liners for easy removal.
Pro tip: A silicone muffin pan works wonders for this egg bites recipe no cottage cheese – the bites pop right out without any fuss!
Whisk the eggs and heavy cream in a large bowl until the mixture is smooth and slightly frothy. Add the salt, pepper, and garlic powder, and whisk again.
My little secret? I sometimes use an immersion blender for about 30 seconds to incorporate a bit more air into the mixture, resulting in fluffier egg bites.
Fold in the shredded cheese, reserving a small amount to sprinkle on top before baking if desired.
Now comes the fun part! Choose one of the variations below (or create your own) and fold the ingredients gently into your egg mixture.
Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full. The egg bites will puff up during baking but will settle as they cool.
Bake in the preheated oven for 20-25 minutes, or until the tops are slightly golden and the centers are set but still moist.
Allow the egg bites to cool in the pan for about 5 minutes before removing. Serve warm, or cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 egg bites
- Calories: 230
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