Easiest Cottage Cheese Egg Bites Ever – High-Protein, No-Fuss Breakfast

These Cottage Cheese Egg Bites are the easiest protein-packed breakfast you’ll ever make — fluffy, creamy, and ready in under 30 minutes. Whether you’re meal prepping for the week or looking for a wholesome grab-and-go option, these mini bites are filling, flavorful, and endlessly customizable.

Originally inspired by the popular sous vide egg bites from coffee chains, this version skips the fancy equipment and bakes up beautifully in a muffin tin. Blended cottage cheese adds moisture and protein, giving each bite a light, soufflé-like texture without needing heavy cream.

Make them with veggies, meats, or just cheese — either way, this recipe is simple, satisfying, and perfect for busy mornings.

Ingredients Overview

Each component brings texture, flavor, and nutrition to these creamy egg bites. Here’s what you’ll need:

Eggs

The base of the recipe. Use large, fresh eggs for a fluffy, structured result. Whisk or blend them thoroughly for a uniform texture.

Tip: Room temperature eggs help everything blend smoothly.

Cottage Cheese

Full-fat or 2% cottage cheese adds creaminess and a mild tang. When blended, it disappears into the batter, creating that signature silky texture.

Alternative: Greek yogurt or ricotta can work in a pinch, but the consistency may be slightly different.

Shredded Cheese

Cheddar, Monterey Jack, mozzarella, or Swiss — choose your favorite or mix a few for depth of flavor. Shred your own for better melting.

Flavor Tip: Sharp cheddar or Gruyère adds bold, savory notes.

Veggies and Add-ins (Optional)

These egg bites are a perfect blank canvas. Try:

• Diced bell peppers

• Spinach or kale

• Cooked mushrooms or zucchini

• Green onions or shallots

• Crumbled bacon or diced ham (if not vegetarian)

Note: Sauté watery vegetables first to avoid excess moisture.

Seasonings

A simple combo of salt, pepper, and garlic powder works well. You can also add dried herbs like parsley, chives, or smoked paprika for extra depth.

Step-by-Step Instructions

1. Preheat Oven and Prep Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with silicone cups for easy release.

Tip: Avoid paper liners — egg bites tend to stick.

2. Blend the Base

In a blender, combine:

• 6 large eggs

• ¾ cup cottage cheese

• ½ cup shredded cheese

• Salt and pepper to taste

• Optional: ¼ tsp garlic powder or your favorite seasoning

Blend for 20–30 seconds until completely smooth and airy.

3. Add Fillings

Divide your chopped veggies or cooked add-ins among the muffin cups (about 1–2 tablespoons per cup). Then pour the egg mixture over the fillings, filling each cup about ¾ full.

Tip: Stir gently with a fork to distribute ingredients evenly if needed.

4. Bake

Bake for 20–25 minutes, or until the centers are just set and the tops are slightly golden. They’ll puff up in the oven and settle a bit as they cool.

5. Cool and Serve

Let the egg bites rest in the tin for 5 minutes before removing. Serve warm or let cool completely and store.

Tips, Variations & Substitutions

Expert Tips

• Blend the eggs and cottage cheese for a silky, even texture.

• Don’t overbake — they continue to set after coming out of the oven.

• Use silicone muffin cups for effortless release and cleanup.

Variations

• Southwest: Add diced green chiles, black beans, and pepper jack cheese.

• Mediterranean: Use spinach, sun-dried tomatoes, and feta.

• Italian: Add sautéed mushrooms, oregano, and mozzarella.

Substitutions

• Dairy-Free: Use plant-based cottage cheese and vegan cheddar alternatives.

• Low-Fat: Choose low-fat cottage cheese and reduce shredded cheese slightly.

• High-Veggie: Load up each cup with spinach, onions, or roasted peppers.

Serving Ideas & Occasions

Cottage Cheese Egg Bites are perfect for:

• Busy weekday breakfasts — just reheat and go.

• Post-workout fuel — protein-rich and satisfying.

• Meal prep — make a batch Sunday and store all week.

Serve them with:

• Toast or an English muffin

• Fresh fruit or avocado slices

• A drizzle of hot sauce or pesto for a flavor boost

They’re great warm, cold, or room temp — ideal for packed lunches and snacks too.

Nutritional & Health Notes

These egg bites are a powerhouse of nutrition:

• High in protein thanks to eggs and cottage cheese

• Low-carb and keto-friendly, especially without bread

• Customizable for different dietary needs, including gluten-free and low-fat

Each egg bite (out of 12) averages about:

• 90–110 calories

• 7–9g protein

• Low sugar, low carb

• Good source of B vitamins and calcium

To make them even lighter, use egg whites for half the eggs and skip extra cheese.

FAQs

Q1: Can I make these ahead?

Yes! Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20–30 seconds.

Q2: Can I freeze egg bites?

Absolutely. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen in the microwave or oven.

Q3: Do I need to blend the cottage cheese?

Blending creates a smoother texture, but you can also whisk everything by hand if you don’t mind visible curds.

Q4: Why are my egg bites watery?

Excess moisture from raw veggies is usually the cause. Always sauté or blot high-moisture ingredients like mushrooms or zucchini before adding.

Q5: Can I use egg whites only?

Yes, substitute 8–10 egg whites for the whole eggs. Keep an eye on texture — they may be slightly more delicate.

Q6: What size muffin tin should I use?

Standard size works best. You can also use a mini muffin tin (adjust bake time to 12–15 minutes) or a jumbo tin for larger portions.

Q7: Can I bake these in a water bath like sous vide?

You can, but it’s not necessary. Baking at 350°F gives great texture without needing a water bath or steam tray.

Print