Cottage Cheese Egg Bites
Need a quick recipe for busy mornings? These Cottage Cheese Egg Bites are perfect. Made with simple ingredients and perfect for easy meal prep, they have a fluffy texture and are loaded with protein. Forget about paying big bucks for the Starbucks version, and make your own delicious egg bites at home.
This is my go-to high-protein breakfast option, and such an easy recipe. You can keep it simple and follow the steps on the printable recipe card below, or make a big batch and freeze them, as they’re a great grab-and-go option.
In my opinion, they’re a great option to eat as is, but you can easily pair them with breakfast sausage and some fresh fruit to round out the meal. The fun part about making these cottage cheese egg cups is that they’re versatile and easy to customize, too.
Be sure to try these Egg Zucchini Muffins and these Dairy Free Egg Bites for two other great morning starters.
Ingredients
- Eggs – You’ll need six large eggs total for this egg bite recipe.
- Cottage cheese – You can use low-fat cottage cheese, whole milk cottage cheese, or any type that you have. Full-fat cottage cheese gives the egg bites a richer, creamier texture, but low-fat works well, too.
- Salt and black pepper – For flavor.
- Mix -in options – Here is where it gets fun. Add in seasonings like dill, basil, oregano, or parsley for different flavors. You can also add dried onion, dried minced garlic, or any type of shredded, cubed, or crumbled cheese. (I like cheddar and feta.) Cooked onions, spinach, and broccoli are great for adding vegetables, and cooked meat like turkey bacon or ham is an easy way to add an extra boost of protein.
See recipe card for quantities.
How to Make Cottage Cheese Egg Bites
Preheat the oven to 350°F. Add liners to a standard muffin pan.
Step One: Add veggies or meat to the muffin cups.
Step Two: Top with the cheeses, herbs, and seasonings of your choice. Don’t forget you can vary the fillings between muffin cups to make them different, if you want.
Step Three: Add the egg mixture ingredients into a blender and blend until smooth.
Step Four: Pour the blended egg mixture over the top. You can fill the muffin cups 3/4 full.
Step Five: Bake until the egg bites are set and fully cooked.
Step Six: Let cool slightly, then enjoy.
Top Tip💡
The nutrition facts on the recipe card are for the base recipe without any add-ins. They are calculated based on 4 servings. Each serving has 2 net carbs. The nutrition facts will change depending on what you add.
Substitutions
- Leftover veggies – You don’t have to use fresh vegetables for this quick breakfast. If you have leftovers from dinner the night before, add them and enjoy. Just drain any excess moisture first so the egg bites don’t turn out watery.
Variations
- Seasonings – Have fun here. You can add onion powder, garlic powder, and even red pepper flakes for a spicy kick.
- Extra protein – Increasing the meat is a simple way to up the protein, but you could also mix in a little bit of your favorite protein powder, too. Just make sure that it’s not flavored, or it will overtake the egg recipe.
- Add-ins – Seriously, have fun with this. Add your favorite add-ins to keep these tasting different. I’m talking sun-dried tomatoes, Monterey Jack cheese, diced red bell peppers, and even some chopped jalapeños could be the perfect addition.
- Different cheeses – Try mozzarella, Gruyere, or Swiss cheese for a different flavor. You can also combine them with cheddar cheese.
See this Cottage Cheese Egg Bake for a full-sized version of this recipe that everyone will love.
Equipment
All you need to make this great recipe is a muffin pan, mixing bowls, and paper liners. A blender or food processor is also needed to help create the creamy texture of the egg mixture.
A silicone muffin pan works especially well because the egg bites are easier to remove. If you’re using a regular muffin tin without liners, coat it well with nonstick cooking spray.
Storage
Leftover egg bites should be cooled, then stored in an airtight container in the refrigerator. For the best flavor and texture, eat within 3-4 days. You can reheat them in the microwave for 20-30 seconds at a time until heated through.
You can also freeze these freezer-friendly egg bites for later by baking them, letting them cool completely, and then adding them to a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen until hot throughout.
Common Questions
They likely need to be cooked a bit more. The liquid should lessen as they bake. Watery vegetables can also release moisture, so make sure any cooked vegetables are well drained before adding them.
The center of the egg bites should be a bit jiggly, but not too much. Also, the top and edges should start to get a golden brown coloring. The centers should be set rather than liquid, and an instant-read thermometer should register 160°F.
That is up to you. Cottage cheese does have salt already added to it, and that might be enough for you. You’ll have a better answer to that question once you make them and taste them.
No, you don’t need a water bath for this recipe. The cottage cheese and blended eggs help create a fluffy texture without one. Some recipes use a water bath for a softer, custard-like texture, but these bake directly in the oven.
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Cottage Cheese Egg Bites
Ingredients
Egg Mixture
- 6 eggs
- 6 oz cottage cheese (3/4 cup)
- 1/2 tsp salt
- 1/4 tsp pepper
Mix-in Options
- 1/2 tsp dill, basil, oregano, or parsley, etc.
- 1/2 tsp dried onion and/or dried minced garlic
- 1/2-1 cup shredded, cubed, or crumbled cheese (cheddar, mozzarella, feta, etc.)
- 1 cup sauteed veggies (onions, spinach, broccoli, etc.)
- 1 cup cooked meat (ham, browned sausage, etc.)
Instructions
- Preheat oven to 350. Line 12 muffin cups with foil liners and spray with cooking spray.
- Put the egg mixture ingredients in a blender and blend until smooth.
- Put the toppings of your choice in the muffin cups. Pour the egg mixture over the fillings.
- Bake for 20-25 min or until the centers only jiggle slightly and the edges are golden brown.
Notes
Nutrition
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