Snack
Ham and Red Pepper Egg Bites
Eggs blended smooth with cottage cheese and baked gently in a water bath over ham, pepper and cheddar. Two bites are 143 kcal with 15 g of protein.
- Calories
- 143kcal
- Protein
- 15g
- Fat
- 8g
- Carbs
- 2g
Per serving, makes 6. 15 minutes of work, then twenty-five minutes in the oven. Published 8 September 2026.
Allergens
- Milk
- Eggs
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Egg6 large, about 330 g
- Cottage cheese150 g
- Lean ham, sliced100 g
Cooked deli weight, as sold.
- Red pepper100 g
- Reduced-fat cheddar40 g
- ChivesA small bunch, snipped
- Black pepperTo taste
- Olive oil sprayEnough to grease the tin
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
Method
Heat the oven to 160°C. Spray a twelve-hole muffin tin and sit it inside a deep roasting tray.
Blend the eggs with the cottage cheese and black pepper until completely smooth, about thirty seconds.
Dice the ham and pepper finely and divide between the holes with the cheddar and chives. Pour the egg over to fill each about three-quarters.
Pour boiling water into the roasting tray to come halfway up the tin and bake for twenty-five minutes, until just set with a slight wobble. Cool in the tin for ten minutes before lifting them out.
Worth knowing
- Blending cottage cheese into the egg and baking in a water bath is what makes them smooth and custardy rather than rubbery. Skip the water and they still work but eat more like a muffin.
- Two bites make a serving. They keep four days in the fridge and are better cold than reheated.
More like this
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.