These egg bites are easy to make, customizable, and incredibly satisfying. The cottage cheese gives them a creamy texture and adds extra protein without overpowering the flavor. They’re low in carbs, gluten-free, and ideal for busy mornings or post-workout fuel. Plus, they reheat beautifully and can be made in large batches ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Cottage cheese
Shredded cheese (cheddar, mozzarella, or your choice)
Salt
Pepper
Optional mix-ins: chopped spinach, cooked , bell peppers, onions, mushrooms, or herbs
Directions
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or silicone molds.
In a blender or mixing bowl, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend or whisk until smooth.
Stir in your desired mix-ins.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the egg bites are puffed and set in the center.
Let cool for 5 minutes, then gently remove from the tin.
Serve warm, or let cool completely for storage.
Servings and timing
This recipe makes about 12 egg bites. Prep time: 10 minutes Cook time: 25 minutes Total time: approximately 35 minutes Servings: 4–6 (2–3 egg bites per serving)
Variations
Vegetarian: Use chopped spinach, tomatoes, and onions for a meat-free version.
Spicy Kick: Mix in diced jalapeños or a pinch of red pepper flakes.
Mediterranean Style: Add feta cheese, olives, and sun-dried tomatoes.
Dairy-Free Option: Use a dairy-free cottage cheese and omit the shredded cheese or use a plant-based version.
Storage/Reheating
Store cooled egg bites in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individually or store in a freezer-safe container for up to 2 months. Reheat in the microwave for 30–45 seconds (from fridge) or 1–2 minutes (from frozen), or warm in a low oven until heated through.
FAQs
Can I use a blender to mix the ingredients?
Yes, blending helps create a smooth, uniform texture. It also helps break down the cottage cheese for a fluffier bite.
Do egg bites puff up while baking?
Yes, they puff up in the oven but will deflate slightly as they cool—this is normal.
Can I use egg whites only?
Yes, you can substitute whole eggs with egg whites or an egg substitute if desired.
Is cottage cheese noticeable in the texture?
No, once blended, it gives the egg bites a creamy texture without a curdled appearance or strong flavor.
What type of cottage cheese works best?
Full-fat or low-fat cottage cheese both work well. Blending helps smooth out the texture regardless of the type.
Can I make these without a muffin tin?
Yes, you can use silicone molds or even ramekins—just adjust baking time if using larger containers.
Are cottage cheese egg bites healthy?
Yes, they’re high in protein, low in carbs, and can be packed with veggies or lean meats for added nutrients.
How do I prevent them from sticking?
Use a non-stick spray, silicone molds, or parchment liners for easy release.
Can I serve these cold?
Yes, they’re good cold or at room temperature, making them perfect for lunchboxes or snacks.
Can I double the recipe?
Absolutely. Just use two muffin tins or bake in batches.
Conclusion
Cottage cheese egg bites are a convenient, nutritious, and customizable option for breakfast or snacks. With their creamy texture, high protein content, and endless flavor combinations, they’re a perfect make-ahead solution for busy mornings or healthy eating on the go.
Cottage cheese egg bites are fluffy, protein-rich mini frittatas made with eggs, creamy cottage cheese, and customizable mix-ins. Perfect for breakfast, meal prep, or a healthy snack, they’re baked in muffin tins for easy grab-and-go convenience.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:12 egg bites
Category:Breakfast
Method:Baking
Cuisine:American
Ingredients
6 large eggs
1 cup cottage cheese
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped spinach (optional)
1/4 cup diced bell peppers or onions (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a muffin tin or silicone molds.
In a blender or large bowl, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend or whisk until smooth.
Stir in optional mix-ins such as vegetables or cooked meat.
Pour the mixture evenly into muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until puffed and set in the center.
Let cool for 5 minutes before removing from the pan.
Serve warm, or let cool completely for storage.
Notes
Blending the cottage cheese makes the texture extra smooth and fluffy.Use silicone molds for easiest release and cleanup.Great for meal prep—store in the fridge or freezer for later.Add hot sauce, herbs, or different cheeses for variety.Let cool fully before freezing to prevent condensation.
