Cottage Cheese Egg Bites Recipe

These Cottage Cheese Egg Bites are the ultimate high-protein breakfast that’s creamy, fluffy, and incredibly easy to make. With just a few ingredients and minimal prep time, they’re perfect for meal prepping or grabbing on the go. Whether you’re looking for a quick breakfast or a healthy snack, these egg bites are sure to hit the spot.

Why You’ll Love This Recipe

  1. Protein-Packed: Cottage cheese and eggs make these bites a nutrient-rich start to your day.
  2. Meal Prep-Friendly: Easy to store and reheat, they’re ideal for busy mornings.
  3. Customizable: Add your favorite mix-ins like bacon, veggies, or herbs.
  4. Quick and Easy: Made in under 30 minutes with simple steps.
  5. Kid-Friendly: A delicious way to sneak in protein for picky eaters.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 8 to 9 large eggs
  • 1 cup cottage cheese
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅓ cup cooked bacon (optional)
  • 2 tablespoons chives (optional)
  • Cooking spray

Directions

  1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Lightly spray a silicone muffin pan with cooking spray.
  2. Blend the Ingredients: In a blender, combine eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blend until smooth.
  3. Fill the Muffin Pan: Pour the egg mixture into the muffin cups, filling each slightly more than halfway. If using, sprinkle chopped bacon and chives on top.
  4. Bake: Bake in the preheated oven for 20–22 minutes or until the egg bites are set and slightly golden.
  5. Cool and Remove: Allow the egg bites to cool for a few minutes, then pop them out of the silicone mold.

Servings and Timing

  • Servings: 16 egg cups
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes

Variations

  • Vegetarian: Skip the bacon and add diced bell peppers, spinach, or mushrooms.
  • Spicy: Add a dash of hot sauce or sprinkle diced jalapeños into the mix.
  • Different Cheeses: Swap cheddar for mozzarella, feta, or Monterey Jack.
  • Herbal Notes: Add fresh herbs like parsley, dill, or basil for extra flavor.
  • Mini Quiches: Add a pie crust base for a fancier version.

Storage and Reheating

  • Storage: Store egg bites in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Place egg bites in a freezer-safe bag or container and freeze for up to 3 months.
  • Reheating: Warm in the microwave for 30–45 seconds or in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

1. Can I make these without a blender?

Yes, whisk the ingredients thoroughly by hand or use an immersion blender for a smooth texture.

2. What’s the best type of cottage cheese to use?

Full-fat cottage cheese provides the creamiest texture, but low-fat options work too.

3. Can I use a metal muffin pan instead of silicone?

Yes, but line the metal pan with paper liners or grease it well to prevent sticking.

4. Can I add vegetables to this recipe?

Absolutely! Diced peppers, onions, or spinach make great additions.

5. How do I know when the egg bites are done?

They’re ready when the centers are set and a toothpick inserted comes out clean.

6. Are these egg bites keto-friendly?

Yes, they are naturally low in carbs, making them keto-friendly.

7. Can I skip the cheese?

You can omit the cheddar cheese, but it adds flavor and helps with the creamy texture.

8. How can I make these dairy-free?

Use a non-dairy alternative like almond ricotta or a plant-based cottage cheese substitute.

9. Can I double the recipe?

Yes, double the ingredients and bake in batches or use multiple pans.

10. What’s the best way to reheat frozen egg bites?

Reheat directly from frozen in the microwave for about 1 minute or in the oven at 300°F for 10–12 minutes.

Conclusion

Cottage Cheese Egg Bites are the perfect make-ahead breakfast or snack for busy mornings. With their creamy texture and customizable flavors, they’re both nutritious and delicious. Whether you enjoy them fresh out of the oven or reheated on the go, these protein-packed egg bites are a game-changer for your meal prep routine. Try them today and discover how easy and satisfying they are!

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Cottage Cheese Egg Bites Recipe

Cottage Cheese Egg Bites Recipe

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  • Author: Asma
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 egg cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Cottage Cheese Egg Bites are a creamy, high-protein breakfast option that’s perfect for busy mornings. Made with eggs, cottage cheese, and cheddar, they’re baked to fluffy perfection in just 25 minutes. Ideal for meal prep, these egg bites reheat wonderfully, making them a convenient grab-and-go breakfast or snack.


Ingredients

Scale
  • 89 large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup cooked bacon (optional)
  • 2 tablespoons chives (optional)
  • Cooking spray

Instructions

  1. Prepare the Pan: Lightly spray a silicone muffin pan with cooking spray and preheat your oven to 350°F (175°C).
  2. Blend Ingredients: In a blender, combine eggs, cottage cheese, shredded cheddar, salt, and pepper. Blend until smooth.
  3. Fill the Molds: Pour the egg mixture into the silicone muffin cups, filling each just over halfway. Add optional toppings like chopped bacon and chives to each cup.
  4. Bake: Place the pan in the oven and bake for 20–22 minutes, or until the egg bites are set and slightly golden on top.
  5. Cool and Remove: Let the egg bites cool for a few minutes, then carefully pop them out of the silicone molds.

Notes

  • Customizable Add-Ins: Mix in diced veggies, cooked sausage, or herbs for variety.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheating: Reheat in the microwave for 30–40 seconds or until warmed through.
  • Silicone Pan Tip: Silicone molds make removal effortless, but if using a metal pan, line with paper liners to prevent sticking.

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