Pimento Cheese Egg Bites are a fun way to bring pimento cheese flavor to breakfast without actually sitting down with a tub of pimento cheese and crackers at 8 a.m.
Sharp cheddar and pimentos make these taste familiar, but they’re still very much an egg bite.
They’re easy, too. Everything mixes in one large bowl and bakes in a standard muffin pan, so there’s no skillet to clean afterward. Definitely helpful on a meal prep day.
Cottage cheese goes into the egg mixture, but these don’t taste like cottage cheese. It mostly disappears once they’re baked.
The pimentos need to be drained well, though. That little step helps keep extra liquid out of the egg bites.
Two egg bites make a serving with about 15 grams of protein.
Why You’ll Love This Pimento Cheese Egg Bites Recipe
Pimento Cheese Flavor for Breakfast
Sharp cheddar and pimentos give these that familiar pimento cheese vibe without turning breakfast into something overly rich. The green onions are a nice savory addition, too.
No Vegetable Sautéing
There’s nothing to cook before these go into the oven. Mix, fill the muffin pan, and bake. Nice and simple.
Made for the Fridge
Egg bites are just useful to have around. Two make a serving, they’re already portioned, and reheating takes hardly any time.
Ready in About 30 Minutes
Ten minutes of prep and about 20 minutes in the oven makes these manageable even when breakfast prep isn’t the only thing happening that day.
Ingredient Substitutions
Reduced-Fat Sharp Cheddar
Regular sharp cheddar works just fine. It will make the egg bites a little richer.
Green Onions
Finely chopped chives are an easy substitute if that’s what’s available.
Low-Fat Cottage Cheese
Full-fat cottage cheese can be used without changing the preparation.
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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.
Pimento Cheese 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
- ½ cup shredded reduced-fat sharp cheddar cheese
- ⅓ cup diced pimentos drained well
- 2 tablespoon green onions finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F and coat a standard 12-cup muffin pan with nonstick cooking spray.
- Add the eggs, cottage cheese, garlic powder, onion powder, black pepper, and salt to a large mixing bowl. Whisk until well blended.
- Add the cheddar cheese, pimentos, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Remove the egg bites from the pan and serve.
Notes
Tips and Tricks
Drain the pimentos well – Extra liquid can make the egg bites wetter than they should be. Don’t overbake – Take them out once the centers are set. Baking too long can make eggs rubbery. Expect a little deflating – Egg bites puff in the oven and settle as they cool. Totally normal.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. Microwave – Reheat refrigerated egg bites in short intervals until warmed through. Oven – Warm the egg bites at 325°F until heated through.Nutrition
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