Egg Bites With Cottage Cheese
This post may contain affiliate links. See my disclosure policy.
My egg bites with cottage cheese make a healthy and high-protein breakfast or snack. They are fluffy and cheesy, and so easy to customize. Meal-prep friendly and easy to reheat.
I’ve always loved Starbucks egg bites (and so does my family!), so I set out to make a homemade version that’s just as delicious, but higher in protein and easier to prep. After a few test rounds, these cottage cheese egg bites are now a weekly staple.
They combine the rich flavor of cottage cheese eggs with the creamy texture of sous vide egg bites, but they bake right in the oven- no fancy equipment needed. They’re easy to customize with different mix-ins, and they come out light, fluffy, and never rubbery (something Starbucks often messed up!).
Each bite packs in over 11 grams of protein, a little fiber from the veggies, and some healthy fats. I love a couple for a high-protein breakfast, and my partner loves them as a snack between meals (he calls them his mini souffles). Like my air fryer egg bites, they are perfect for meal prep.
Table of Contents
Key ingredients
Here are the main ingredients for these cottage cheese egg bites, plus some notes from kitchen testing. The complete list with measurements is in the recipe card.
- Large eggs. Let them come to room temperature before baking, as this helps them cook evenly. I haven’t tested this recipe with egg beaters, so if you try it, please let me know how they turn out.
- Cottage cheese. I typically use low-fat cottage cheese, but I had luck with all fat percentages, including 0% and full-fat.
- Mix-ins. I used spinach, green onion, bell pepper, bacon, and ham. Ensure that you cook your proteins and chop all ingredients very finely.
How to make egg bites with cottage cheese
Step 1- Add the eggs, cottage cheese, and seasonings to a blender and blend until smooth.
Step 2- Sprinkle the fillings into the muffin cups. Pour the egg mixture on top, ¾ full.
Step 3- Bake until the eggs are mostly set and lightly golden.
Recipe variations
- Use a silicone muffin pan. While this isn’t necessary, it does make it easier to remove the egg bites.
- Use egg whites. Replace the whole eggs with half the amount of egg whites. I don’t recommend using all egg whites, as they can separate from the cottage cheese.
- Dairy-free egg bites. Make my dairy-free cottage cheese.
- Mix-in ideas. You really can’t go wrong. I’m sharing some of my family’s favorites in the recipe card, but any vegetables, proteins, cheeses, or even sauces are all great options.
Storage and meal prep
To store: Store the cottage cheese egg bites in an airtight container in the fridge for 4-5 days.
To freeze: Let the egg bites cool, place them in individual ziplock bags, and store them in the freezer for up to 6 months.
Reheating: Microwave the egg bites in 15-second intervals until warm.
Frequently asked questions
Your egg bites may be soggy if the cottage cheese is too watery or the egg mixture is over-blended. Next time, strain the cottage cheese to remove excess water and blend only until the mixture becomes smooth.
While any muffin pan will work, I like to use nomal-sized 12-count muffin pan for convenience and also ease: They are the perfect size to enjoy one or two as a breakfast or snack.
You can! These work with ricotta cheese, sour cream, or even Greek yogurt. I would suggest adding a 1/8-teaspoon of salt to compensate.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Egg Bites With Cottage Cheese
Video
Ingredients
- 8 large eggs
- 1 cup cottage cheese any kind
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mix-in ideas
- 1/4 cup spinach chopped
- 1/4 cup green onion finely sliced
- 1/4 cup bell pepper chopped
- 1/4 cup bacon crumbled
- 1/4 cup ham chopped
Instructions
- Preheat the oven to 180C/350F. Lightly grease a 12-cup muffin tin or line it with silicone liners.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until smooth.
- Distribute the spinach, green onion, bell peppers, bacon, and ham evenly among the muffin cups. Pour the blended egg mixture over the mix-ins in each muffin cup, filling about 3/4 full.
- Place the muffin tin in the oven and bake for 17-19 minutes or until the egg bites are set and lightly golden on top.
- Allow the egg bites to cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
- Ham cheddar. Diced ham and shredded cheddar cheese.
- Three cheese. Cheddar, mozzarella, and gruyere cheese.
- Sausage and cheese. Chicken breakfast sausage and Monterey jack cheese.
- Spinach feta. Chopped spinach and feta cheese.
- Mushroom and herbs. Finely chopped mushrooms, parmesan cheese, and fresh herbs.
Amazing as always! Is a serving one or two egg muffins?
Thanks Suzanne. 1 serve is 1 egg bite 🙂
Yes they are very good , when I first took them out at suggested time 18 min they were watery so I stuck them back in the oven for another 5 minutes & they were perfect….
Just made these cottage cheese egg bites and they are sensational!! I love to meal prep them during the weekend for weekday breakfasts.
Will be making this tomorrow.
Love your recipes and new format. You have been very helpful with your great recipe ideas.
Thank you 😊
That means so much, Lisa!!!
I made these cottage cheese egg bites but with sausage and bell peppers and it was delicious!!!
Thanks, Elaine!
Made these tonight with pancetta,onions and spinach. In the egg mixture I added basil, thyme and a pinch of Cayenne pepper. I ate two but really wanted all of them!! Delish!
Love to hear that, Karen!
Can these be frozen?