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Learn how to make my fluffy, cheesy egg bites with cottage cheese. They’re packed with protein, easy to customize, and take minutes to make.
Table of Contents
I love Starbucks egg bites so I wanted to make a homemade version with extra protein. Enter these cottage cheese egg bites.
For this recipe, I combined the flavor of cottage cheese eggs with the texture of sous vide egg bites, but using the convenience of the oven. They are easy to customize and have the best texture (NOT rubbery). Like my air fryer egg bites, they are perfect for meal prep.
If your family is on the cottage cheese bandwagon (like mine!), make them my whipped cottage cheese, cottage cheese ice cream, and cottage cheese pancakes next!
Key ingredients
- Large eggs. Let them come to room temperature before you bake them, 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. The not-so-secret ingredient! I used low-fat cottage cheese, but I had luck with all fat percentages, including 0%.
- Salt and black pepper. To taste.
- Mix-ins. I used spinach, green onion, bell pepper, bacon, and ham. Make sure to cook your proteins and chop everything very finely.
How to make egg bites with cottage cheese
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend. Add the eggs, cottage cheese, and seasonings to a blender and blend until smooth.
Step 2- Assemble. Sprinkle the fillings into the muffin cups and pour the egg mixture on top, ¾ full.
Step 3- Bake. Bake until the eggs are mostly set and lightly golden.
Arman’s recipe tips
- Use a silicone muffin pan. While this isn’t necessary, it does make it easier to remove the egg bites.
- Lower the calories. Use 3 tablespoons of egg whites for every whole egg.
- Dairy-free egg bites. Make my dairy-free cottage cheese.
Storage instructions
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.
More delicious ways to enjoy eggs
If you tried this Cottage Cheese Egg Bites Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Egg Bites With Cottage Cheese
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.
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!