Weight Watchers Friendly
Cheddar and Chive Egg Bites are one of those breakfasts that make busy mornings a whole lot easier.
Bake a batch, keep them in the fridge, and breakfast is taken care of for the next few days. Nothing complicated here.
These cottage cheese egg bites are soft and tender with plenty of cheddar and little bits of fresh chives throughout.
The cottage cheese is mixed right into the eggs, so there aren’t noticeable curds in every bite. They just have a nice, soft texture.
At 32 minutes from start to finish, they’re quick enough for a weekend breakfast and practical enough for meal prep. Two egg bites make one serving, so the batch gives you six breakfasts or snacks without taking over the refrigerator.
Why You’ll Love This Cheddar and Chive Egg Bites
Breakfast Is Ready for Several Days
One muffin pan gives you 12 egg bites, or six servings. Make them once and there’s a quick breakfast waiting in the refrigerator.
Soft, Cheesy Egg Bites
These aren’t dry little baked eggs. Cottage cheese and milk keep the texture soft, and there’s enough cheddar to make them taste properly cheesy.
Ready in About 30 Minutes
Prep takes about 10 minutes, then the oven handles the rest. Definitely useful on a meal prep day when several things are happening at once.
Easy to Portion
Two egg bites make one serving. No slicing a casserole or figuring out portions in the morning.
Ingredient Substitutions
Cheddar Cheese
Reduced-fat Monterey Jack, Colby Jack, or a cheddar blend can be used in place of the sharp cheddar. The flavor will change a little, but the egg bites will bake the same way.
Chives
Finely chopped green onions can replace the fresh chives. Use mostly the green tops for a milder onion flavor.
Low-Fat Milk
Fat-free milk or regular milk can be used instead. Either works here without changing the method.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Cheddar and Chive Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded reduced-fat sharp cheddar cheese
- ¼ cup fresh chives finely chopped
Instructions
- Preheat the oven to 350°F and coat a standard 12-cup muffin pan with cooking spray.
- Add the eggs, cottage cheese, milk, salt, black pepper, and garlic powder to a medium mixing bowl. Whisk until well blended.
- Add the cheddar cheese and chives. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Run a thin knife around the edges and remove the egg bites from the muffin pan.
- Serve warm.
Notes
Tips and Tricks
Grease the pan well – Egg bites can stick around the edges, so coat every muffin cup before adding the egg mixture. Check the centers – The egg bites are ready when the centers are set and no longer look wet. Let them rest before removing – Five minutes in the pan gives them time to firm up, making them easier to remove without tearing. Chop the chives small – Smaller pieces spread more evenly through all 12 egg bites.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating when possible. Microwave – Reheat refrigerated egg bites in short intervals until warmed through. Avoid overheating them, since eggs can turn rubbery. Oven – Place the egg bites in a baking dish and warm at 325°F until heated through.Nutrition
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