Description
High-protein, low-carb, and portable egg bites made with cottage cheese and bacon, perfect for busy mornings and meal prep.
Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup cooked bacon, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with liners.
- Crack the eggs into a bowl. Add the cottage cheese, salt, pepper, and garlic powder. Whisk until combined.
- Stir in the chopped, cooked bacon.
- Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
- Sprinkle shredded cheese on top, if using.
- Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden.
- Let the bites cool for 5 minutes, then remove from the tin. Serve warm or cool completely for storage.
Notes
Refrigerate in an airtight container for up to 4 days. Freeze flat for 1–2 hours, then transfer to a freezer bag for up to 3 months. Reheat in the microwave or oven.