These high-protein cottage cheese egg bites are easy to make right in the blender and baked in muffin tins. Meal prep friendly and easy to customize with a variety of mix-ins!
Easy Cottage Cheese Egg Bites
Cottage cheese egg bites have become all the rage around here. They’re lighter and fluffier than egg white muffins with just as much protein as my hash brown egg cups and mini egg frittatas.
The base of these healthy egg bites with cottage cheese is just eggs, cottage cheese, and a bit of salt and pepper, which gives you plenty of room for mix-ins! Add shredded cheese, sautéed veggies, some bacon, or ham; the options are endless.
Why I Love This Recipe
- High protein. The cottage cheese really amps up the protein content, keeping everyone full and satisfied for hours.
- Meal prep. These can be made ahead and kept refrigerated or frozen. Easy to reheat in the microwave and take on the go.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Eggs: You’ll need about 10 eggs for 12 muffins, but you can easily double the batch.
- Cottage cheese: I prefer full-fat cottage cheese, but you can use any cottage cheese you prefer. The higher the fat content, the thicker the texture.
- Salt and pepper: Needed for seasoning.
Flavor Variations and Add-Ins
- Veggies: Add a cup of bell peppers, spinach, mushrooms, onions, green onions, a diced tomato, or a combination of all.
- Meat: Sausage crumble, bacon bits, breakfast sausage, or diced ham.
- Cheese: Shredded cheddar cheese, feta cheese, Parmesan cheese, Monterey Jack cheese, Gruyere cheese, or Swiss cheese.
- Seasonings: Garlic powder or fresh herbs are delicious.
How to Make Cottage Cheese Egg Bites
- Add all of the ingredients to a blender and blend for about 10-15 minutes until smooth.
- If you’re adding any mix-ins, add those into the bottom of the prepared muffin tin cups first.
- Then, pour the egg mixture, each one, over the mix-ins.
- Bake in a preheated 350°F oven for 25 minutes. The center will puff up, and the tops will be lightly golden.
Recipe Notes
- Once the muffins are out of the oven, the tops will deflate some (don’t worry they’ll still taste great).
- The cottage cheese blends nicely into the egg mixture, so no funny texture worries (for those who don’t usually enjoy cottage cheese because of it).
- Be sure to spray with cooking spray (a silicone pan works great too). If not, these guys will stick!
- Before storing, cool cottage cheese egg bites completely or the excess moisture from the residual heat will make them soggy.
- Serve with sour cream, Greek yogurt, salsa, or hot sauce.
Meal Prep and Storage
Make these egg bites with cottage cheese ahead of time, so they’re prepped and ready to go when you need them.
- Store: Allow to cool completely and store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely then freeze them for up to 2 months.
- Reheat: Easily reheat them in the microwave for a quick and healthy breakfast!
More cottage cheese recipes to try include this cottage cheese queso!
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Cottage Cheese Egg Bites
Video
Ingredients
- 10 large eggs
- 1 cup cottage cheese
- ¾ teaspoon salt
- ¼ teaspoon pepper , plus more to taste
Mix-in's: 1 cup chopped, mixed veggies such as bell peppers, spinach, mushrooms, onions, etc., sausage, bacon or ham, Monterrey jack cheese
Optional Toppings: Salsa or hot sauce
Instructions
- Prepare: Preheat the oven to 350°F and spray muffin tin with non cook spray, or use a silicone muffin pan.
- Blend: In a blender, add 10 eggs, 1 cup cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth, about 10-15 seconds.
- Add mix-ins: Distribute mix-ins to the bottom of each muffin cup. Pour the eggs mixture evenly in each cup, on top of the mix-ins.
- Bake: Bake for 25 minutes, until the center of the egg bite is puffed up and the center is slightly brown.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Eggs, Gluten-Free, Low Carb, Meal Prep, Savory Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
