Cottage cheese egg bites are a fluffy, protein-packed breakfast or snack that I like to keep on hand throughout the week. Made with just a few wholesome ingredients, they’re creamy, satisfying, and easy to customize with vegetables and seasonings I enjoy.
Why You’ll Love This Recipe
I love how quick and simple these egg bites are to prep. They’re baked in a muffin tin, which makes portioning a breeze, and they store well for days. They’re naturally gluten-free, low-carb, and packed with protein—perfect for fueling my mornings or enjoying as a mid-day snack. Plus, I can easily swap in my favorite veggies or cheeses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1 cup cottage cheese
1/2 cup shredded cheddar cheese (or any cheese I prefer)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup finely chopped spinach
1/4 cup diced bell pepper
Cooking spray or oil for greasing the muffin tin
Directions
I preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a blender or bowl, I mix the eggs, cottage cheese, cheddar, salt, pepper, and garlic powder until smooth.
I fold in the spinach and bell pepper.
I pour the mixture evenly into the muffin cups, filling them about 3/4 full.
I bake for 20 to 25 minutes, or until the centers are set and the tops are slightly golden.
I let them cool for a few minutes before removing them from the tin.
Servings and timing
This recipe makes 12 egg bites. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
When I want a different flavor, I swap the cheddar for mozzarella, feta, or pepper jack. I sometimes add chopped tomatoes, zucchini, mushrooms (pre-sautéed), or green onions. For an herby version, I stir in fresh parsley or basil. These egg bites are super flexible—I just avoid adding watery vegetables raw.
storage/reheating
I store them in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag for up to 2 months. I reheat them in the microwave for about 30–40 seconds if chilled or 1–2 minutes if frozen, until hot all the way through.
FAQs
Can I make these egg bites dairy-free?
Yes, I can use a plant-based cottage cheese and shredded dairy-free cheese, though the texture may be slightly different.
Do I have to use a blender?
No, I can whisk everything in a bowl. The texture will be a bit more rustic, but still tasty.
Why did my egg bites deflate?
They might puff up during baking and shrink slightly as they cool—this is normal. If they collapse too much, they may have been overbaked or cooled too quickly.
Can I bake these in silicone molds?
Yes, silicone muffin molds work great and make it easier to remove the egg bites after baking.
How do I make these more filling?
I add more vegetables like broccoli or mushrooms or serve them with a slice of toast or fruit on the side to round out the meal.
Conclusion
These cottage cheese egg bites are a simple, satisfying way to start the day or curb hunger between meals. I like how easy they are to personalize and prepare ahead of time. Whether warm from the oven or reheated from the fridge, they always come out soft, flavorful, and packed with protein.
Fluffy, creamy cottage cheese egg bites baked in a muffin tin, packed with protein and easy to customize with vegetables and cheese for a quick breakfast or snack.
Ingredients
6 large eggs
1 cup cottage cheese
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup finely chopped spinach
1/4 cup diced bell pepper
Cooking spray or oil for greasing the muffin tin
Instructions
Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a blender or mixing bowl, combine the eggs, cottage cheese, cheddar cheese, salt, black pepper, and garlic powder until smooth.
Fold in the chopped spinach and diced bell pepper.
Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
Allow the egg bites to cool slightly before removing them from the muffin tin.
Notes
Swap cheddar with mozzarella, feta, or pepper jack for different flavors.
Avoid adding raw watery vegetables to prevent soggy egg bites.
Silicone muffin molds make removal easier.
Egg bites may deflate slightly as they cool, which is normal.
