Name: Cheesy Egg Bites with Broccoli and Sun-Dried Tomatoes
Total time: 45 min
Ingredients: 6 ounces (¾ cup) low-fat cottage cheese; 6 large eggs; 2 teaspoons cornstarch; ¼ teaspoon table salt; 8 ounces frozen broccoli florets, thawed, patted dry, and cut into ¾-inch pieces; 1 cup oil-packed sun-dried tomatoes, patted dry and halved; 2 ounces sharp cheddar cheese, shredded (½ cup)

Why This Recipe Works

These bites rely on cottage cheese for a subtle tang and creamy richness. The cottage cheese also adds structure without heaviness and prevents the eggs from tightening too much during baking, ensuring a tender, custardy interior. To achieve that ideal texture, we mix the cheese with eggs and cornstarch in a blender until just combined. This technique—along with a ratio of 1 egg to 1 ounce of cheese—produces egg bites that are plush yet sturdy. Frozen broccoli brings fiber and color, sun-dried tomatoes add tangy sweetness, and a bit of sharp cheddar ties everything together. These bites store well and reheat in a flash, making them an ideal grab-and-go breakfast, post-workout snack, or lunch upgrade that outshines store-bought versions in both flavor and nutrition.

Before You Begin

Make sure to use a nonstick muffin tin and spray it, or the eggs will stick. Avoid over-pulsing the eggs in step 2; it will incorporate too much air into the batter.

Instructions

Adjust oven rack to middle position. Place rimmed baking sheet on rack and heat oven to 325 degrees. Generously spray 12-cup nonstick muffin tin with canola oil spray.

Process ¾ cup low-fat cottage cheese and 1 egg in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Add remaining 5 eggs, 2 teaspoons cornstarch, and ¼ teaspoon salt and pulse until mixture is homogeneous, about 10 seconds. Do not overprocess.

Combine 8 ounces frozen broccoli, thawed, patted dry, and cut into ¾-inch pieces; 1 cup oil-packed sun-dried tomatoes, patted dry and halved; and ½ cup shredded sharp cheddar cheese in bowl, then divide evenly among prepared muffin cups. Pour egg mixture evenly over filling in cups. Using skewer or chopstick, stir each cup to evenly disperse filling.

Transfer muffin tin to sheet in oven and bake until egg bites are lightly puffed and just set in center, 20 to 25 minutes. Transfer muffin tin to wire rack and let cool for 5 minutes. Run plastic knife around edges of egg bites to loosen and remove. Serve.

make ahead

Refrigerate the egg bites for up to 3 days or freeze, wrapped tightly in plastic wrap, for up to 1 month. To reheat, microwave at 50 percent power until warmed through, 1 to 2 minutes from refrigerated or 2 to 4 minutes from frozen.