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These cottage cheese egg bites are soft, tender, and have the most perfect fluffy texture. They’re high protein and perfect for meal prepping because they refrigerate and freeze great too.
My Go-To Egg Bites With Cottage Cheese
If you love grabbing egg bites from the Starbucks drive-through, you just have to try this homemade (and MUCH cheaper) version! This healthy breakfast option is one of my all time favorites. And if you prefer egg whites, check out my Red Pepper Egg White Bites!
- They’re SO easy! Blend a few simple ingredients in a blender or food processor, pour into a muffin pan and bake. That’s it- no water bath needed!
- High-protein breakfast. Two of these egg bites has 19 grams of protein, making them a great grab and go breakfast option. I love to pair them with an English muffin, toast with raspberry chia jam, or fruit for a quick breakfast on busy mornings.
- Meal prep friendly. These egg bites refrigerate and reheat great, so they’re perfect for making a big batch ahead of time with just a few minutes of prep. They freeze great too, so you can make them well in advance. My high protein breakfast burritos are great for meal prep, too!
- Add your favorite fillings. They’re amazing as-is, but you can also add any veggies, cheeses or meats that you like to the base recipe. They are super customizable.
I absolutely love an easy breakfast that you can bake ahead of time and enjoy all week. You’ll love my Cottage Cheese Egg Bake too!
Ingredient List
You only need a few simple ingredients for this one! Make sure to scroll down to the recipe card for full instructions and ingredient amounts.
- Whole eggs: You’ll need eggs, of course! This recipe calls for 9 eggs if you’re making them plain and 8 eggs if you plan to use mix-ins.
- Cottage Cheese: Cottage cheese is the secret ingredient to egg muffins with the perfect velvety texture. I always recommend full-fat whole milk cottage cheese- my favorite is Good Culture. Full-fat gives the best texture and flavor and it’s a great source of protein.
- Shredded Cheese: Cheddar is my favorite for the egg cups base but you can use whatever you have, like feta cheese, mozzarella or Monterey Jack.
- Optional mix-ins: If you’d like to add mix-ins, stick to one cup of them. Here are some of my favorites:
- Diced veggies like bell peppers, green onion, mushrooms, fresh tomato, or sun-dried tomatoes
- Chopped greens like kale or spinach
- Ground or diced meat like sausage, ham or turkey
- Salt and black pepper
Variation ideas
- Greek-style egg bites: Swap the cheddar for feta cheese and use 1/2 cup diced tomato and 1/2 cup chopped fresh spinach for mix-ins.
- “Supreme” egg bites: Add 1/2 cup cooked ground sausage, 1/4 cup diced bell pepper, and 1/4 cup diced onion or mushrooms.
- Cheddar broccoli egg bites: Add 3/4 cup of finely diced broccoli and an extra 1/4 cup shredded sharp cheddar cheese sprinkled on top before baking.
- Bacon egg and cheese egg bites: Mix in 4 slices of crumbled cooked bacon and sprinkle an extra 1/2 cup of shredded cheese before baking.
- Make ’em spicy: Add a pinch or two of cayenne pepper, red pepper flakes, or a few dashes of hot sauce.
How To Make Cottage Cheese Egg Bites
Add the base ingredients. Add eggs, cottage cheese, shredded cheese, salt and pepper to a high speed blender.
Blend. Blend ingredients until completely smooth (it will be a little frothy, thats okay!).
Pour egg mixture into pan. Pour your egg mixture into your muffin pan. If you’re not using a silicone mold pan, make sure to spray very well with cooking spray beforehand.
Add mix-ins (if you want mix-ins!). If you’re adding mix-ins, sprinkle them and gently stir them into each muffin cup.
Bake. Bake egg bites for 22-25 minutes at 325 degrees. Egg should be set and the top will be light golden brown.
Cool and enjoy. Allow egg bites to cool for 5-10 minutes so they can finish setting and cool slightly. Pop out of the muffin pan and enjoy!
How to store
Before storing, make sure to cool egg bites completely for 20-30 minutes.
- Refrigerator: Store in an airtight container for up to 4-5 days. To reheat, microwave for 30 seconds, and then 15-30 second increments until heated through.
- Freezer: Transfer to a freezer-safe bag or container and remove as much air as possible. Freeze for up to 3 months. To reheat, microwave in 30-60 increments until heated through. Or, reheat in the oven at 350 degrees for about 10-15 minutes.
My Pro Tip
Tips For Perfect Egg Bites
- Use a silicone muffin pan. Once you use one you’ll never go back- the egg bites pop out SO easily with no mess. This one is my favorite. Or, you can use silicone muffin cups. And then immediately use it to make my No Bake PB Oat Cups!
- If you don’t have silicone, use non-stick. If you don’t have a silicone muffin tin, make sure to use a nonstick muffin pan and spray it well with cooking spray.
- Don’t add too many mix-ins. Stick to 1 cup of extra mix-ins. If you add too much, you risk watery or unevenly baked egg bites. Plus, your muffin pan will be overflowing!
- Use full fat cottage cheese. I highly recommend using full-fat cottage cheese for the best texture and flavor.
Blended cottage cheese adds creaminess and moisture to the egg bites, which helps them to say fluffy and tender instead of rubbery. It helps create that classic custard-like texture. It also adds a big boost of protein!
Nope! Once baked, you won’t even remember it’s in there, especially since it’s blended. In fact, Starbucks has been using cottage cheese for a long time in their popular egg bites to achieve that perfect fluffy interior.
For the cottage cheese, use full-fat cottage cheese. Cheeses like cheddar cheese, mozzarella, pepper jack, feta cheese, Gruyere and Swiss work great and add flavor.
More Cottage Cheese Egg Recipes
If you’ve made and loved this Cottage Cheese Egg Bites Recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cottage Cheese Egg Bites
Ingredients
Base Recipe
- 9 eggs
- 1 cup cottage cheese
- 3/4 cup cheddar cheese, shredded
- 1/4 tsp salt
- 1/4 tsp pepper
with Mix-Ins
- 8 eggs
- 1 cup cottage cheese
- 3/4 cup cheddar cheese, shredded
- 1 cup optional mix-ins: diced peppers, chopped spinach or kale, green onion, cooked ground sausage, mushrooms, tomatoes, diced ham, diced turkey, etc!
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 325 degrees F. Use a silicone muffin pan or prep a 12 tin muffin pan using muffin liners or non-stick spray and set aside.
- Add eggs, cottage cheese, cheddar cheese, salt, and pepper to a high speed blender. Blend until smooth, about 30 seconds.
- Divide blended egg and cottage cheese mixture into pan evenly. Sprinkle in optional add-ins into each cup and mix gently if desired.
- Bake 22-25 minutes until egg has set and top is very lightly golden brown.
Notes
- Refrigerator: Store in an airtight container for up to 4-5 days. To reheat, microwave for 30 seconds, and then 15-30 second increments until heated through.
- Freezer: Transfer to a freezer-safe bag or container and remove as much air as possible. Freeze for up to 3 months. To reheat, microwave in 30-60 increments until heated through. Or, reheat in the oven at 350 degrees for about 10-15 minutes.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
10/10 would recommend. Taste even better than the overpriced Costco sous vide egg bites I bought.
Woo! So happy they were a hit!