Fluffy High-Protein Egg Bites with Cottage Cheese

• 6 whole eggs
• 6 additional egg whites
• 1/2 cup cottage cheese (adds protein & structure)
• 1/4 cup sour cream (extra moisture & creaminess; can be replaced with an additional 1/2 cup cottage cheese)
• 1 cup shredded mozzarella cheese
• 1 red bell pepper, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt, half as much if using fine salt
• Black pepper, to taste
• Cooking spray

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a silicone muffin mold or regular muffin tin with cooking spray. I use parchment muffin liners, which do not require greasing and keep everything mess-free. Regular paper liners are not recommended.

2. 2

   In a blender, food processor, or mixing bowl, whisk together the eggs, egg whites, cottage cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Blend or whisk until smooth and airy. Then stir in the mozzarella.

3. 3

   Evenly distribute the chopped red bell pepper among the muffin cups. Pour the egg mixture over the vegetables, filling each cup to the top.

4. 4

   Place the muffin tin on a baking sheet. Carefully pour hot water into the baking sheet, filling it halfway up the muffin tin's sides (avoid getting water inside the muffins). This step helps the egg bites cook gently and stay silky smooth.

5. 5

   Bake for 28–34 minutes, or until the egg bites are set but still soft. If you prefer a slightly crispy top, broil for 1–2 minutes at the end. Let cool for 5–10 minutes before removing from the muffin tin.