These cottage cheese egg bites are fluffy, creamy, and packed with protein. Baked in a muffin pan, they rise beautifully with golden edges, a soft custard-like center, and visible bits of cheese and vegetables. The cottage cheese blends seamlessly into the eggs, creating a light texture similar to café-style egg bites—but made at home with simple ingredients.
Perfect for meal prep, busy mornings, or a high-protein snack.
Servings & Timing
Yield: 10–12 egg bites
Prep Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: About 30 minutes
Ingredients List
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheese (cheddar, mozzarella, or blend)
- Salt and black pepper, to taste
Optional Add-Ins (as seen in image)
- Diced bell peppers
- Chopped mushrooms
- Chopped parsley or green onions
- Cooked bacon or sausage
Instructions
Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Grease a muffin tin generously with butter or nonstick spray.
Step 2: Blend the Base
Add eggs and cottage cheese to a blender. Blend for 20–30 seconds until completely smooth and creamy.
This step is key for fluffy, uniform egg bites.
Step 3: Add Cheese and Seasoning
Pour the blended mixture into a bowl. Stir in shredded cheese, salt, and black pepper.
Fold in any optional vegetables or cooked meats.
Step 4: Fill Muffin Cups
Recall your mixture evenly into muffin cups, filling each about ¾ full.
Step 5: Bake
Bake for 18–22 minutes, or until egg bites are puffed, set in the center, and lightly golden on top.
Step 6: Cool and Serve
Remove from oven and let cool for 5 minutes. Egg bites will settle slightly as they cool.
Serve warm or at room temperature.
Additional Notes
- Blending cottage cheese eliminates curds and creates a silky texture.
- Do not overbake — egg bites firm as they cool.
- Silicone muffin cups work best for easy release.
Dietary Info (Approximate per egg bite)
- Calories: 110
- Protein: 9–11g
- Fat: 7g
- Carbohydrates: 2g
High-protein, low-carb, gluten-free.
Step-by-Step Cooking Guide
Step 1: Preheat oven and grease pan
Step 2: Blend eggs and cottage cheese
Step 3: Stir in shredded cheese and add-ins
Step 4: Fill muffin cups
Step 5: Bake until set
Step 6: Cool slightly and serve
Ingredient Details & Substitutions
Cottage Cheese
- Full-fat gives best flavor and creaminess
- Low-fat works but is slightly firmer
Eggs
- Provide structure and protein
- Room-temperature eggs blend smoother
Shredded Cheese
- Cheddar for bold flavor
- Mozzarella for mild creaminess
- Pepper jack for spice
Recipe Variations & Serving Suggestions
Veggie Egg Bites
- Bell peppers
- Spinach
- Mushrooms
Meat Lovers
- Bacon
- Sausage
- Ham
Herb & Cheese
- Parsley
- Chives
- Dill
Serving Ideas
- Breakfast on the go
- Post-workout snack
- Brunch platter
- Lunchbox protein
Storage & Make-Ahead
Refrigerator
- Store in airtight container up to 4 days
Freezer
- Freeze up to 2 months
- Reheat in microwave 30–45 seconds
FAQs
Q: Why blend the cottage cheese?
A: It removes curds and creates café-style smooth egg bites.
Q: Do these deflate?
A: Slightly — this is normal and expected.
Q: Can I make them dairy-free?
A: Replace cottage cheese with dairy-free cream alternative and skip cheese.
Optional Personal Story
These cottage cheese egg bites are one of those recipes that completely change how people think about cottage cheese. Once blended, it disappears into the eggs, leaving behind only a creamy, fluffy texture. They’re easy, filling, and perfect for busy mornings.
Call-to-Action
Tried these Cottage Cheese Egg Bites?
Save this recipe, share it with a meal-prep friend, and tell me your favorite add-ins
