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Close-up of a tender egg bite with broccoli, bell pepper, cottage cheese, and cheddar.

Meal Prep Egg Bites for Easy Budget Breakfasts

These easy meal prep egg bites combine eggs, cottage cheese, broccoli, bell pepper, and cheddar in convenient individual portions. Baked in a standard muffin pan, they are a practical make-ahead breakfast that can be refrigerated or frozen for busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 8 large eggs
  • 3/4 cup cottage cheese Preferably 4% for a richer texture.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt Use less if the cottage cheese or cheddar is particularly salty.
Vegetables and Cheese
  • 3/4 cup broccoli Finely chopped, precooked, and thoroughly drained.
  • 1/4 cup bell pepper Finely diced.
  • 1 teaspoon olive oil For cooking the bell pepper.
  • 1/2 cup cheddar cheese Finely shredded.
For the Pan
  • as needed cooking spray For coating the bottoms and sides of the muffin cups.

Equipment

  • 12-cup standard muffin pan
  • Blender
  • Small skillet
  • Mixing utensils
  • Thin silicone spatula or butter knife
  • Rigid baking sheet, if using a silicone muffin pan
  • Food thermometer
  • Airtight meal prep containers

Method
 

  1. Preheat the oven to 350°F (175°C). Coat the bottoms and sides of all 12 cups of a standard muffin pan with cooking spray. If using a flexible silicone muffin pan, place it on a rigid baking sheet before filling.
  2. Cook the broccoli until just tender. Drain it thoroughly, press away as much excess moisture as possible, and chop it finely.
  3. Heat the olive oil in a small skillet over medium heat. Add the diced bell pepper and cook until it begins to soften and no visible liquid remains. Let the broccoli and bell pepper cool slightly.
  4. Add the eggs, cottage cheese, garlic powder, paprika, black pepper, and salt to a blender. Blend until the mixture is smooth and evenly combined.
  5. Divide the prepared broccoli, bell pepper, and shredded cheddar evenly among the 12 greased muffin cups.
  6. Pour the blended egg mixture evenly over the fillings, leaving a little space at the top of each muffin cup because the egg bites will expand during baking. Gently stir each cup once if the vegetables are concentrated at the bottom.
  7. Bake for approximately 18 to 22 minutes, beginning to check early. The centers should be set rather than liquid, and the internal temperature should reach 160°F (71°C).
  8. Let the egg bites rest in the muffin pan for about 5 minutes. Run a thin silicone spatula or butter knife carefully around the edges, then remove the bites from the pan.
  9. Serve warm or allow the egg bites to cool before transferring them to storage containers. Refrigerate promptly if preparing them for later meals.

Notes

This recipe makes 12 egg bites, with 2 egg bites per serving.
Thoroughly cook and drain the vegetables before adding them to the muffin cups. Excess moisture is one of the main causes of watery homemade egg bites.
Avoid overbaking. Remove the egg bites once the centers are set and have reached a safe internal temperature of 160°F (71°C). Prolonged cooking can produce a dry or rubbery texture.
Fresh broccoli can be replaced with frozen broccoli when it is thawed, cooked if necessary, chopped, and pressed thoroughly dry. Well-drained cooked spinach can replace the bell pepper, and Monterey Jack can replace the cheddar for a milder flavor.
Allow steam to escape before closing storage containers. Refrigerate the cooled egg bites within 2 hours and use them within 3 to 4 days.
For longer storage, freeze the cooled egg bites in a single layer until firm, then transfer them to a freezer-safe container or bag. For best quality, use within 2 to 3 months.
Thaw frozen egg bites in the refrigerator when possible. Reheat gently until the centers are hot and reach 165°F (74°C).
Nutrition values are estimated and can vary according to the cottage cheese, cheddar, vegetable weights, cooking spray, brands, and substitutions used.