Description
These cottage cheese egg bites are a high-protein, make-ahead breakfast that’s fluffy, creamy, and completely customizable. Made with eggs, cottage cheese, shredded cheese, and your choice of mix-ins, they’re perfect for busy mornings and meal prep. Baked at a low temperature for the perfect tender texture, these egg bites will keep you full for hours!
Ingredients
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)
Instructions
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!
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!
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!
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).
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!
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.
Notes
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.
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.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American