Oven-Baked Egg Bites Without Cottage Cheese
Soft, fluffy oven-baked egg bites made without cottage cheese — a simple, protein-rich breakfast.
Ingredients
- 2 large eggs room temperature for best texture
- ½ cup whole milk or cream substitute with almond or coconut milk for a dairy-free version
- 1 cup grated cheddar or gruyere cheese mix cheeses for extra flavor
- 2 tbsp cooked sausage or turkey bacon optional, finely chopped
- ½ tbsp chopped chives or herbs fresh herbs enhance flavor
- 1 tbsp ketchup optional, adds slight sweetness
- Butter or nonstick spray as needed (for greasing the muffin tin)
Instructions
- Preheat the oven: Set to 275°F (135°C). Low and slow baking ensures soft, custardy egg bites.
- Whisk the base: In a bowl, combine eggs, milk or cream, and ketchup (if using) until smooth.
- Add flavorings: Stir in grated cheese, chopped herbs, and cooked meat (if using) until evenly distributed.
- Prepare the pan: Grease the muffin tin generously with butter or nonstick spray to prevent sticking.
- Fill muffin cups: Divide the mixture evenly into 12 mini cups or 6 standard-sized cups. Optional: sprinkle extra cheese or herbs on top.
- Bake: Place in the oven for 10–15 minutes, or until centers are just slightly jiggly.
- Cool & release: Remove from the oven and let cool for 2 minutes. Use a spoon or knife to gently loosen each egg bite. Serve warm or store as desired.
Notes
- For extra creaminess, blend the egg mixture before pouring it into the muffin tin.
- Avoid overbaking — remove when the centers are just set for a soft, custardy texture.
- You can customize fillings with veggies, ham, or different cheeses.
- Store leftovers in the fridge for up to 4 days; reheat gently in the microwave.
- Perfect for meal prep or grab-and-go breakfasts!