High-Protein Egg Bites

Preheat your oven to 350°F (177°C). Lightly grease a 12-cup muffin pan with cooking spray or a thin coating of olive oil to prevent sticking and ensure the egg bites release easily after baking.

Add the eggs and cottage cheese to a blender. Blend for 20 to 30 seconds until completely smooth and slightly frothy. This creates a creamy, airy mixture that helps the egg bites bake up soft, fluffy, and tender instead of dense.

Add the eggs and cottage cheese to a blender. Blend for 20 to 30 seconds until completely smooth and slightly frothy. This creates a creamy, airy mixture that helps the egg bites bake up soft, fluffy, and tender instead of dense.

Pour the blended egg mixture into a large mixing bowl. Add the cheddar cheese, diced turkey breast, red bell pepper, green onions, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are evenly distributed. Divide the mixture among the prepared muffin cups, filling each about three-quarters full to allow room for the egg bites to puff slightly while baking.

Bake for 18 to 22 minutes, or until the centers are fully set and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and let the egg bites cool for about 5 minutes. Carefully loosen the edges with a small knife or silicone spatula and remove them from the pan. Serve warm, or store in the refrigerator for easy breakfasts, meal-prep lunches, or high-protein snacks throughout the week.