Ingredients for Parmesan Cottage Cheese Egg Bites

8 large eggs
1 cup cottage cheese (room temperature)
1/4 cup grated Parmesan cheese
4 small slices salami (or other meat), chopped
Salt (to taste)
Pepper (to taste)

Method for Parmesan Cottage Cheese Egg Bites

Preheat your oven: Set your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with silicone, parchment liners or non-stick spray.

Blend the base: In a blender, combine the eggs and cottage cheese. Blend until smooth and creamy.

Mix in the add-ins: Pour the egg mixture into a mixing bowl. S

tir in the Parmesan cheese, chopped salami, and season with salt and pepper to taste.

Portion the mixture: Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake: Bake in the preheated oven for 15 minutes, or until the egg bites are set and lightly golden on top.

Cool and serve: Allow the egg bites to cool for a few minutes before removing them from the muffin tin. Serve warm or store in an airtight container in the fridge for up to 4 days.

Printable Recipe for Parmesan Cottage Cheese Egg Bites

Parmesan and Cottage Cheese Egg Bites

These Parmesan and Cottage Cheese Egg Bites are a delicious and nutritious way to power through your day! Packed with protein from eggs, cottage cheese, and Parmesan, they’re a satisfying low-carb option for breakfast, snacks, or even a quick lunch. The addition of savory salami brings a burst of flavor, while the creamy cottage cheese creates a light and fluffy texture. Easy to prepare and perfect for meal prep, these egg bites are baked in a muffin tin for convenient, portable portions. Whether you're meal prepping for the week or feeding a hungry family, these egg bites are sure to become a favorite!

Ingredients

8 large eggs
1 cup cottage cheese (room temperature)
1/4 cup grated Parmesan cheese
4 slices salami, chopped
Salt (to taste)
Pepper (to taste)

Instructions

Preheat your oven: Set your oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with silicone, parchment liners or non-stick spray.
Blend the base: In a blender, combine the eggs and cottage cheese. Blend until smooth and creamy.
Mix in the add-ins: Pour the egg mixture into a mixing bowl. Stir in the Parmesan cheese, chopped salami, and season with salt and pepper to taste.
Portion the mixture: Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 15 minutes, or until the egg bites are set and lightly golden on top.
Cool and serve: Allow the egg bites to cool for a few minutes before removing them from the muffin tin. Serve warm or store in an airtight container in the fridge for up to 4 days.