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Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil, ensuring the oil coats the bottom and sides of each cup. A pastry brush can be helpful here.

In a blender, combine the large eggs, cottage cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is smooth and slightly frothy, about 30-60 seconds.

Prepare your fillings: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until softened. Set aside. If using, ensure your ground turkey is cooked and crumbled.

Pour the blended egg mixture into each greased muffin cup, filling them about halfway or slightly more.

Distribute your desired fillings among the muffin cups. You can mix and match! Add a spoonful of the sautéed vegetable mixture, some chopped fresh spinach, diced deli turkey slices, or cooked ground turkey to different cups. Use a fork to gently stir the fillings into the egg mixture in each cup.

Carefully place the muffin tin into the preheated oven. Bake for 25 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.

Remove the muffin tin from the oven and let the egg bites cool for a few minutes before carefully removing them with a spatula. Serve warm or store in airtight containers for later.


Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil, ensuring the oil coats the bottom and sides of each cup. A pastry brush can be helpful here.

In a blender, combine the large eggs, cottage cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is smooth and slightly frothy, about 30-60 seconds.

Prepare your fillings: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until softened. Set aside. If using, ensure your ground turkey is cooked and crumbled.

Pour the blended egg mixture into each greased muffin cup, filling them about halfway or slightly more.

Distribute your desired fillings among the muffin cups. You can mix and match! Add a spoonful of the sautéed vegetable mixture, some chopped fresh spinach, diced deli turkey slices, or cooked ground turkey to different cups. Use a fork to gently stir the fillings into the egg mixture in each cup.

Carefully place the muffin tin into the preheated oven. Bake for 25 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.

Remove the muffin tin from the oven and let the egg bites cool for a few minutes before carefully removing them with a spatula. Serve warm or store in airtight containers for later.
