Low Sodium 3 Cheese Egg Bites
Looking for a satisfying, protein-packed breakfast that doesn't skimp on flavor? These **Low Sodium 3 Cheese Egg Bites** are the perfect combination of creamy, cheesy goodness and mindful nutrition. Made with a trio of low-sodium cheeses—cheddar, mozzarella, and Parmesan—plus fluffy eggs and nutrient-rich fresh spinach, these bites are baked to perfection in a muffin tin for easy, portion-controlled servings. A hint of garlic, onion, and black pepper adds a savory touch, while low-fat cottage cheese keeps them moist and tender. Ready in just 35 minutes, they’re perfect for meal prep and can be enjoyed warm or cold as a quick breakfast or protein-packed snack. With their low sodium content and high flavor, these egg bites are proof that eating healthier can still be absolutely delicious!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 pieces egg whites
- 0.75 cup low-fat cottage cheese
- 0.5 cup cheddar cheese (low sodium)
- 0.5 cup mozzarella cheese (low sodium)
- 0.25 cup Parmesan cheese (low sodium)
- 1 cup fresh spinach, chopped
- 1 tablespoon unsalted butter
- 0.25 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin using the unsalted butter, ensuring each cup is well-coated to prevent sticking.
In a large mixing bowl, whisk together the eggs and egg whites until well blended.
Add the low-fat cottage cheese, low sodium cheddar, mozzarella, and Parmesan to the egg mixture, stirring until evenly combined.
Fold in the chopped spinach.
Sprinkle in the black pepper, onion powder, garlic powder, and baking powder. Mix until the seasonings are thoroughly incorporated.
Divide the egg mixture evenly among the muffin cups, filling each one about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg bites are firm to the touch and a toothpick inserted into the center comes out clean.
Let the egg bites cool in the tin for about 5 minutes before removing them.
Serve warm, or let them cool completely on a wire rack and refrigerate for up to 3 days for a quick grab-and-go breakfast or snack.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 10.3 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 2852 mg | 219% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
