Cottage Cheese Egg Bites

Struggling with busy weekday breakfasts? These Cottage Cheese Egg Bites are the ultimate grab-and-go solution. Soft, fluffy, and packed with protein, they’re customizable with your favorite veggies, cheeses, and meats. Whether you eat them hot out of the oven or cold straight from the fridge, they’re guaranteed to simplify your mornings.

Why You’ll Love This Recipe

High Protein & Low Carb – Keeps you full and energized.
Meal Prep Friendly – Make once, enjoy all week.
Customizable – Add any mix-ins you love: spinach, peppers, sausage, bacon, mushrooms.
Kid-Approved – Mild, cheesy flavor that even picky eaters enjoy.
Freezer-Friendly – Reheats beautifully for quick breakfasts.

Equipment Needed

12-cup standard muffin tin
Whisk
Mixing bowl
Measuring cups & spoons
Cooking spray or oil
Rubber spatula

Ingredients

6 large eggs
1 cup cottage cheese
½ cup shredded cheese (cheddar, mozzarella, or a blend)
½ cup diced veggies (spinach, bell peppers, onions, mushrooms, OR cooked sausage/bacon)
Salt & black pepper, to taste
Pinch of garlic powder (optional, for extra flavor)
Cooking spray or oil (for greasing muffin tin)

Step-by-Step Instructions

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Yields: 12 egg bites

Step 1: Prep the Oven & Pan

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk eggs until smooth. Add cottage cheese and whisk again until combined (small curds will melt during baking).

Step 3: Add Cheese & Veggies

Fold in shredded cheese and diced veggies (or meat). Season with salt, pepper, and garlic powder if using. Stir until evenly distributed.

Step 4: Fill Muffin Tin

Spoon mixture into prepared muffin cups, filling each about ¾ full.

Step 5: Bake

Bake for 20–25 minutes, until set, golden around edges, and slightly firm to touch. A toothpick inserted should come out clean.

Step 6: Cool & Enjoy

Let egg bites cool for 3–5 minutes before removing from pan. Enjoy warm, or store for later.

Storage & Reheating

Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Freeze in a single layer, then transfer to a bag. Keeps for 2–3 months.
Reheat: Microwave 20–30 seconds (from fridge) or 45–60 seconds (from frozen).

Pro Tips for Perfect Egg Bites

Use full-fat cottage cheese for the creamiest texture.
Don’t overbake—remove as soon as the centers are set.
For a flavor boost, add fresh herbs like parsley, chives, or basil.
Want spice? Add a pinch of red pepper flakes or diced jalapeños.

FAQ

Q: Can I make these without cottage cheese?
Yes! Substitute with ricotta cheese or plain Greek yogurt for a similar texture.

Q: Can I use egg whites instead of whole eggs?
Yes—use 10–12 egg whites. They’ll be lighter but still delicious.

Q: Can I make mini egg bites?
Definitely! Use a mini muffin tin and reduce bake time to 12–15 minutes.

Q: Why did my egg bites stick to the pan?
Make sure to grease the muffin tin well or use silicone muffin liners.