Cottage Cheese Egg Bites with Sausage
These cottage cheese egg bites with sausage and chives are creamy, fluffy, and packed with protein! Made with eggs, cottage cheese, cheddar, and breakfast sausage, they’re an easy make-ahead breakfast or snack.
Servings: 12 servings
Equipment
Ingredients
- 8 eggs
- 1 cup cottage cheese low-fat or full-fat. I recommend using Good Culture.
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon fine kosher salt or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup sliced cooked breakfast sausage links
- 3 tablespoons chopped chives
Instructions
- Preheat oven to 325° F. If you are using a silicone muffin pan you don't need to spray it with cooking spray. If you are using a standard muffin pan, spray the cups generously with cooking spray. It's best to use silicone to prevent sticking.
- Add the eggs, cottage cheese, cheddar cheese, salt, and spices to a blender. Blend until smooth on a low setting. Don't blend on high or the mixture will get frothy.
- Divide the breakfast sausage and chives evenly into each muffin cup. Pour the egg mixture on top filling the cups about 3/4 of the way full.
- Bake on the middle rack of the oven for 22-25 minutes or until set and lightly golden around the edges. Remove from the oven and cool in the pan for 5 minutes before removing them onto a plate or cooling rack. Serve warm or you can eat them cold straight from the fridge.
Notes
Storage - The egg bites will keep for up to 5 days in an airtight container in the fridge. You can also freeze them for up to 2 months.
Reheating - Reheat in the microwave for 30 seconds or 60-90 seconds if reheating from frozen.
Nutrition
Calories: 90kcal | Carbohydrates: 1.5g | Protein: 9.25g | Fat: 5.5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 115mg | Sodium: 246mg | Potassium: 62mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 234IU | Calcium: 62mg | Iron: 1mg