These Cottage Cheese Egg Bites are an easy, high-protein breakfast option perfect for meal prep. Made with just three main ingredients—eggs, cottage cheese, and salt—they’re fluffy, nutritious, and completely customizable with your favorite add-ins like cheese, veggies, or herbs. Whether you enjoy them fresh or make a batch for the week, these egg bites are a convenient grab-and-go breakfast.
Why You’ll Love This Recipe
- High in Protein: Each bite is packed with protein, making it a satisfying way to start the day.
- Quick & Easy: Just blend, pour, and bake—perfect for busy mornings.
- Customizable: Add cheese, spinach, or any favorite ingredients to make them your own.
- Meal Prep Friendly: Store them in the fridge or freezer for a ready-to-go breakfast anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 9 large eggs
- ¾ cup cottage cheese (low-fat or full-fat)
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Optional add-ins:
- ½ cup shredded cheese (cheddar, feta, or goat cheese)
- 1 cup chopped spinach
- ⅓ cup chopped fresh basil
- ½ cup cooked veggies (bell peppers, mushrooms, or onions)
Directions
- Preheat the oven to 350°F and grease or line a muffin tin with silicone or paper liners.
- In a blender, combine eggs, cottage cheese, salt, and black pepper. Blend until smooth.
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Add any optional mix-ins like cheese or veggies.
- Bake for 22 minutes, or until the egg bites are set and slightly golden.
- Let them cool slightly before removing from the tin.
- Serve warm or store for later.
Servings and Timing
- Servings: 12 egg bites (6 servings)
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños.
- Herb Infused: Mix in fresh herbs like parsley or dill for extra flavor.
- Dairy-Free Option: Use dairy-free cottage cheese or substitute with blended silken tofu.
- Meaty Version: Add crumbled cooked bacon or sausage for extra protein.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Let them thaw overnight in the fridge before reheating.
- Reheating: Microwave for 15-20 seconds or reheat in the oven at 300°F for a few minutes.
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, but using only egg whites may slightly change the texture. You’ll need about 1 ½ cups of egg whites.
2. Can I make these in a mini muffin tin?
Yes! Just reduce the baking time to about 12-15 minutes.
3. Do I have to blend the mixture?
Blending ensures a smooth and fluffy texture, but you can whisk the ingredients by hand if needed.
4. Can I use ricotta instead of cottage cheese?
Yes, ricotta can be a great alternative, but cottage cheese provides more protein.
5. What’s the best way to keep them from sticking?
Use silicone muffin liners or grease the tin well with nonstick spray.
6. Can I meal prep these for the week?
Yes! These egg bites store well and are perfect for meal prep.
7. Can I add vegetables without cooking them first?
Some vegetables, like spinach, work raw, but others (like mushrooms and bell peppers) should be pre-cooked to avoid excess moisture.
8. Are these egg bites keto-friendly?
Yes! They are low in carbs and fit well into a keto diet.
9. How do I know when they’re done baking?
They should be firm and slightly golden on top. A toothpick inserted in the center should come out clean.
10. Can I serve these cold?
Yes, they can be eaten cold, but they taste best when slightly warmed.
Conclusion
Cottage Cheese Egg Bites are a simple, protein-packed breakfast that’s easy to customize and perfect for meal prep. Whether you enjoy them fresh out of the oven or store them for busy mornings, they are a nutritious and delicious way to start the day. Try different variations to find your favorite combination!
Print
Cottage Cheese Egg Bites
- Total Time: 27 minutes
- Yield: 12 egg bites (6 servings)
- Diet: Vegetarian
Description
These Cottage Cheese Egg Bites are a high-protein, meal-prep-friendly breakfast that’s easy to make and completely customizable. Made with eggs, cottage cheese, and simple seasonings, they are fluffy, nutritious, and perfect for grab-and-go mornings. Add your favorite veggies, cheese, or herbs for extra flavor!
Ingredients
- 9 large eggs
- ¾ cup cottage cheese (low-fat or full-fat)
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Optional add-ins:
- ½ cup shredded cheese (cheddar, feta, or goat cheese)
- 1 cup chopped spinach
- ⅓ cup chopped fresh basil
- ½ cup cooked veggies (bell peppers, mushrooms, or onions)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with silicone or paper liners.
- In a blender, combine eggs, cottage cheese, salt, and black pepper. Blend until smooth.
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Add any optional mix-ins like cheese or veggies.
- Bake for 22 minutes, or until the egg bites are set and slightly golden.
- Let them cool slightly before removing from the tin.
- Serve warm or store for later.
Notes
- For a spicy kick, add a pinch of red pepper flakes or diced jalapeños.
- To keep them dairy-free, use dairy-free cottage cheese or substitute with blended silken tofu.
- Meal Prep Tip: Store in an airtight container for up to 5 days in the fridge or freeze for 3 months.
- Best Reheating Method: Microwave for 15-20 seconds or warm in a 300°F oven for a few minutes.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
