Cottage Cheese Egg Bites

Cottage cheese egg bites are fluffy, protein-packed, and absolutely delicious! They’re made with simple ingredients like eggs, cottage cheese, shredded cheese, and your favorite mix-ins. These little breakfast gems are meal-prep friendly and can be customized to suit any taste.

Love More Breakfast Recipes? Try My Cottage Cheese and Egg Breakfast Bars or this Breakfast Stuffed Puff Pastry Bars next.

Why You’ll Love This Recipe

Fluffy, protein-packed, and the perfect grab and go breakfast for busy mornings. They bake up tender and creamy with simple ingredients, making them feel both wholesome and satisfying. Whether you meal-prep them for the week or serve them at brunch, they’re an easy win every time.

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Ingredient List

Base Ingredients:

• 6 large eggs
• ½ cup cottage cheese
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
• ¼ cup milk or half-and-half
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

Optional Add-Ins (choose any!):

• Chopped spinach
• Diced bell pepper
• Diced cooked bacon or ham
• Chopped green onions
• Minced garlic
• Red pepper flakes
• Fresh herbs (parsley, dill, chives)

Substitution Notes:

• Cottage cheese: You can use ricotta for an even creamier texture, or Greek yogurt in a pinch!
• Milk: Any milk works here—almond milk, oat milk, or even just skip it if you want them extra eggy.
• Cheese: Swiss, pepper jack, feta, or goat cheese all work beautifully!

Why These Ingredients Work

Let me tell you why this combo is absolute MAGIC:

Cottage cheese is the secret weapon here! It adds a ton of protein (we’re talking serious staying power), creates the most amazing creamy texture, and keeps the egg bites moist without being heavy. When you blend it up, you can’t even tell it’s there—just pure silky goodness.

Eggs are obviously the star of the show, providing structure and that classic breakfast flavor we all love.

Shredded cheese brings richness and helps bind everything together while adding that irresistible melty factor.

Milk or half-and-half makes the egg bites extra tender and custard-like. It’s the difference between “good” and “wow, did you really make these at home?!”

Salt and pepper might seem basic, but they’re crucial for bringing out all the flavors and making sure these don’t taste bland.

The optional add-ins are where you get to have fun and make these your own! Veggies add freshness and nutrition, meats bring heartiness, and herbs give them that chef’s kiss moment.

Essential Tools and Equipment

You don’t need anything fancy for these beauties:

• Blender or large mixing bowl with whisk (blender is my preference for ultra-smooth results!)
• 6-cup or 8-cup muffin tin (silicone or metal—both work great)
• Non-stick cooking spray or oil
• Measuring cups and spoons
• Butter knife (for releasing the bites after baking)
• Cooling rack (optional but helpful)

Pro tip: If you have silicone muffin cups, USE THEM! The egg bites pop out like a dream with zero sticking.

How To Make Cottage Cheese Egg Bites

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (160°C). I know it seems like a lower temperature than you’d expect, but trust me on this—it’s the secret to getting those perfectly tender, not-rubbery egg bites! While the oven heats up, generously grease your 6-cup or 8-cup muffin tin with non-stick spray or a little oil. Don’t skimp here; you want these to release easily later!

Step 2: Make the Egg Mixture

Add the eggs, cottage cheese, shredded cheese, milk, salt, and black pepper to your blender. Blend on medium-high speed for about 30 seconds until everything is completely smooth and well combined. If you’re doing this by hand in a bowl, whisk vigorously for at least 2 minutes—you want the cottage cheese curds totally broken down for that creamy texture!

Step 3: Add Optional Mix-Ins

If you’re using any veggies, meats, or herbs, gently fold them into your egg mixture now. I usually add about ½ to ¾ cup total of mix-ins. Don’t go overboard or the egg bites won’t hold together well!

Step 4: Fill the Muffin Cups

Pour the egg mixture evenly into your prepared muffin tin cups, filling each one about ¾ full. This is super important—if you fill them too full, they’ll puff up in the oven and overflow everywhere (ask me how I know).

Step 5: Bake

Pop them in the oven and bake for 18–22 minutes. You’ll know they’re done when the centers are set and they’re slightly golden on top. They should jiggle just a tiny bit when you gently shake the pan—that means they’re perfectly cooked and still tender!

Step 6: Cool and Serve

Remove from the oven and let them cool in the pan for about 5 minutes. This cooling time is crucial, it helps them firm up so they won’t fall apart when you remove them.

You Must Know

Temperature matters! Baking at 325°F instead of a higher temperature is KEY. Higher heat will make your egg bites rubbery and they’ll puff up too much then deflate sadly. Low and slow wins the race here!

Blend thoroughly! If you want smooth, coffee-shop-style egg bites, you MUST blend that cottage cheese completely. No one wants to bite into a cottage cheese curd surprise (unless you do, in which case, you do you!).

Personal Secret: I always add a tiny pinch of garlic powder to my egg mixture, even when I’m not using garlic as a mix-in. It adds this subtle depth of flavor.

Pro Tips & Cooking Hacks

Use a blender, not a bowl: Yes, I’m saying it again because it’s THAT important. Blending creates the creamiest, most restaurant-quality texture. Whisking by hand works, but you’ll never get them quite as smooth.

Pre-cook your veggies: If you’re using watery vegetables like mushrooms, bell peppers, or tomatoes, sauté them first and let them cool. Otherwise, they’ll release liquid during baking and make your egg bites soggy.

Try the water bath method: For extra-silky results, place your muffin tin in a larger baking dish with about 1 inch of hot water. This gentle steam bath makes them even more tender!

Don’t overmix after adding mix-ins: Once you’ve added your veggies or meats, just fold them in gently. Overmixing can make the eggs tough.

Common mistake to avoid: Don’t open the oven door during the first 15 minutes of baking! The temperature drop can cause the egg bites to deflate.

Flavor Variations / Suggestions

Oh boy, this is where things get FUN! Here are some of my favorite combinations:

Southwest Style: Add diced bell peppers, black beans, corn, pepper jack cheese, and a pinch of cumin. Top with salsa and avocado when serving!

Mediterranean: Mix in chopped spinach, sun-dried tomatoes, feta cheese, and a sprinkle of oregano. SO good!

Meat Lover’s: Load them up with cooked bacon, diced ham, and sausage crumbles. Use cheddar cheese for maximum comfort food vibes.

Garden Fresh: Add sautéed mushrooms, spinach, tomatoes, and fresh basil. Use mozzarella cheese for an Italian twist.

Spicy Jalapeño: Dice up some pickled jalapeños, add pepper jack cheese, and top with hot sauce after baking. Perfect for spice lovers!

Caprese Style: Add chopped fresh mozzarella, diced tomatoes, and fresh basil. Drizzle with balsamic glaze when serving.

Make it sweeter: Okay, this sounds weird, but trust me—try a batch with cottage cheese, a tablespoon of honey, vanilla extract, and cinnamon. They’re like little breakfast custards!

Make-Ahead Options

These are PERFECT for meal prep, and honestly, that’s when they shine the most!

To Make Ahead (Refrigerator): Bake the egg bites completely, let them cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat individual bites in the microwave for 30-45 seconds before eating. Easy breakfast all week long!

To Freeze: Cool the baked egg bites completely, then place them on a baking sheet and freeze for about 2 hours until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave from frozen for 60-90 seconds, or thaw in the fridge overnight and reheat for 30-45 seconds.

Unbaked Option: You can prepare the egg mixture the night before and store it in the fridge in a covered container. Just give it a quick stir before pouring into the muffin tin the next morning. The baking time might be slightly longer (by 2-3 minutes) since the mixture is cold.

Recipe Notes & Baker’s Tips

Size matters: This recipe makes 6-8 egg bites depending on your muffin tin size. Standard muffin tins give you 6 larger bites, while mini muffin tins can make about 16-18 smaller ones (reduce baking time to 12-15 minutes for minis).

Texture preference: If you like your egg bites more dense and less fluffy, reduce the milk to 2 tablespoons. For lighter, airier bites, stick with the ¼ cup.

Cottage cheese texture: Small curd cottage cheese blends smoother than large curd. If you only have large curd, just blend a bit longer!

Even baking: Rotate your muffin tin halfway through baking if your oven has hot spots. This ensures they all cook evenly.

The jiggle test: They should still have a slight jiggle in the very center when you take them out. They’ll continue cooking a bit as they cool and will firm up perfectly!

Serving Suggestions

These cottage cheese egg bites are delicious on their own, but here’s how I love to serve them:

For breakfast: Pair with fresh fruit, avocado slices, and whole grain toast for a complete morning meal.

Brunch spread: Arrange on a platter with roasted potatoes, fresh berries, and mimosas for an impressive brunch!

Grab-and-go: Wrap individually in foil or parchment paper for the ultimate portable breakfast. Perfect for eating in the car (no judgment here!).

Protein snack: These make fantastic post-workout snacks or afternoon pick-me-ups when you need sustained energy.

Toppings bar: Set out hot sauce, salsa, sour cream, avocado, and fresh herbs so everyone can customize their own!

How to Store Your Cottage Cheese Egg Bites

Room Temperature: These need to be refrigerated—don’t leave them sitting out for more than 2 hours.

Refrigerator: Store in an airtight container for 3-4 days. They’ll stay fresh and delicious all week!

Freezer: Freeze in a freezer-safe container or bag for up to 3 months. They freeze beautifully!

Reheating Instructions:

• From the fridge: Microwave for 30-45 seconds until warmed through
• From frozen: Microwave for 60-90 seconds, or thaw overnight in the fridge first
• Oven method: Reheat at 300°F for about 10 minutes if you’re warming several at once

Pro tip: I like to reheat mine with a damp paper towel on top to keep them from drying out. Game-changer!

Allergy Information

Contains: Eggs, dairy (cottage cheese, shredded cheese, milk)

Common Allergens:

• Egg allergy: Unfortunately, there’s no good substitute for eggs in this recipe since they’re the main ingredient
• Dairy-free: Use dairy-free cottage cheese (Kite Hill makes a great one!), dairy-free shredded cheese, and plant-based milk like almond or oat milk
• Lactose intolerant: Opt for lactose-free cottage cheese and cheese, plus lactose-free milk
• Gluten-free: This recipe is naturally gluten-free! Just make sure your add-ins don’t contain gluten

Questions I Get Asked A Lot

Can I use Greek yogurt instead of cottage cheese?

You can, but the texture will be slightly different—less creamy and a bit tangier. If you do substitute, use full-fat Greek yogurt and reduce the milk by about half since Greek yogurt is thicker than cottage cheese. Honestly though, cottage cheese is really the star here, so I’d encourage you to try it that way first!

My egg bites turned out rubbery. What happened?

This almost always comes down to temperature! If your oven was too hot (over 325°F), or if you baked them too long, they’ll get that rubbery texture. Think of it like scrambled eggs—low and slow is the way to go. Also, make sure you’re not overfilling the cups, which can lead to uneven cooking.

Do I really need to blend the cottage cheese?

If you want smooth, creamy, coffee-shop-style egg bites, YES! Blending breaks down all those cottage cheese curds so you get a silky texture. If you don’t mind a few curds here and there, whisking vigorously by hand works too. Some people actually prefer the texture with small curds—it’s totally a personal preference thing!

Can I make these in a regular baking dish instead of a muffin tin?

Absolutely! Pour the mixture into a greased 8×8 inch baking dish and bake at 325°F for about 25-30 minutes. You’ll get more of a crustless quiche situation, which is also delicious. Just cut into squares when serving!

How do I prevent my egg bites from sticking to the pan?

Grease, grease, and more grease! Seriously, be generous with your non-stick spray or oil. I also highly recommend silicone muffin cups if you make these often—they’re a game-changer for easy release. If they do stick a bit, let them cool for a full 5 minutes before trying to remove them, and use a butter knife to loosen the edges gently.

Can I add raw vegetables directly to the egg mixture?

You can, but I don’t recommend it for watery veggies like mushrooms, tomatoes, zucchini, or bell peppers. These release liquid during baking and can make your egg bites soggy and prevent them from setting properly. Sauté them first and let them cool! Spinach and green onions are fine to add raw since they don’t release as much moisture.

Tried this recipe? Leave a comment and rating below! I’d love to hear what mix-ins you used and how they turned out!