This post may contain affiliate links. Please read our disclosure policy.
Blending cottage cheese into the eggs gives these Cottage Cheese Egg Bites a soft, fluffy texture while adding extra protein. With 19 grams of protein per serving, they’re an easy breakfast to prep once and enjoy on busy mornings.
I love having these cottage cheese egg bites on hand because they make breakfast one less thing I have to think about during the week. Whether I’m rushing out the door or need something quick after a busy morning, I know I have a high-protein breakfast that’s ready to go.
I started making them to recreate the coffee shop-style egg bites I’d order, but after testing different versions at home, I realized one small change made all the difference. Now they’ve become one of my favorite breakfasts to make ahead.
Why Cottage Cheese Makes These Egg Bites So Much Better
Cottage cheese has become one ingredient I never skip when I make egg bites. It makes such a noticeable difference in the finished egg bites, both in the texture and how well they reheat.
Here’s what it does:
- Easy to customize. I rarely make these the exact same way twice. Sometimes I add spinach and mushrooms, other times it’s sausage and cheddar, or whatever vegetables I need to use up in the fridge.
- You won’t taste the cottage cheese. This is the question I get asked most, and the answer is no. Once it’s blended with the eggs, you won’t notice cottage cheese curds or a strong cottage cheese flavor.
- Soft, creamy texture every time. The cottage cheese creates egg bites that are soft, creamy, and almost custard-like. The extra moisture helps keep them tender instead of turning dense or rubbery.
- More protein from cottage cheese. Eggs already provide plenty of protein, and the cottage cheese adds even more. Two eggs bites have about 19 grams of protein, making them an easy high-protein breakfast.
- Perfect for meal prep. These cottage cheese egg bites reheat really well, so I usually make a batch at the beginning of the week for quick breakfasts.
Ingredient Notes
You only need a handful of simple ingredients to make these cottage cheese egg bites. Scroll down to the recipe card for the full recipe and ingredient amounts.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage cheese: I recommend full-fat cottage cheese because it gives the egg bites the creamiest texture. Good Culture is my favorite, but other cottage cheese brand work well too since everything gets blended completely smooth.
- Eggs: You’ll need 9 eggs for the base recipe or 8 eggs if you’re adding mix-ins. Using one less egg leaves room for the extra ingredients without overflowing the muffin cups.
- Cheese: I love sharp cheddar cheese because it adds plenty of flavor, but pepper Jack, mozzarella, feta, Gruyere, Swiss, or another shredded cheese all work well here.
- Mix-ins (optional): This is where you can make these your own. Just keep the total mix-ins to about 1 cup so the egg bites bake evenly. I’ll share some of my favorite combinations below.
Make Them Your Own
One of my favorite things about these cottage cheese egg bites is how easy they are to change up. I usually use whatever vegetables, cheese, or cooked meat I have in the refrigerator, but these are a few of my favorite combinations:
- Greek-inspired: Swap the cheddar for feta and add ½ cup well-drained and deseeded diced tomatoes plus ½ cup chopped fresh spinach.
- Sausage and veggie: Mix in ½ cup cooked ground sausage with ¼ cup diced bell pepper and ¼ cup diced onion or mushrooms.
- Cheddar broccoli: Stir in ¾ cup finely chopped broccoli and sprinkle an extra ¼ cup shredded sharp cheddar over the tops before baking.
- Bacon and cheese: Add 4 slices of crumbled cooked bacon and finish with an extra sprinkle of shredded cheddar before baking.
- Turn up the heat: Add a pinch of cayenne pepper, a few red pepper flakes, or a couple dashes of your favorite hot sauce.
How To Make Cottage Cheese Egg Bites
These cottage cheese egg bites come together with just a few minutes of prep. The recipe card below has all the details, but here’s a quick look at how they’re made:
- Blend the base. Add the eggs, cottage cheese, cheddar, salt, and pepper to a high-speed blender. Blend until completely smooth. The mixture will look a little frothy, and that’s exactly what you want.
- Fill the muffin pan. Divide the egg mixture evenly between the muffin cups. If you’re adding mix-ins, sprinkle them into each cup and gently stir them in. I highly recommend using a silicone muffin pan because the egg bites pop right out after baking.
- Bake. Bake at 325°F for 22 to 25 minutes, until the egg bites are set and the tops are lightly golden.
- Cool and enjoy. Let the egg bites cool in the pan for 5 to 10 minutes before removing them. They finish setting as they cool, making them easier to pop out and even better to eat.
Jamie’s Tips
Tips For The Best Cottage Cheese Egg Bites
- Use a silicone muffin pan. This is my number one recommendation. The egg bites pop right out without sticking, and cleanup is so much easier. This is the one I use.
- Don’t have a blender? You can whisk the mixture by hand, but a blender creates the smoothest, fluffiest egg bites.
- Cook most mix-ins first. I always cook meats like sausage or bacon before adding them. I also cook vegetables that release a lot of moisture, like mushrooms. Softer vegetables like spinach, bell peppers, green onions, or tomatoes can usually go into the egg mixture raw, especially if they’re chopped small.
- Keep your mix-ins small. I like chopping everything into small pieces so you get a little bit in every bite. They also cook more evenly and are less likely to fall out when you eat the egg bites.
- Don’t overfill the muffin cups. Stick to about 1 cup of mix-ins total. Adding too much can keep the egg bites from baking evenly and leave you with overflowing muffin cups.
- Don’t overbake them. Take the egg bites out of the oven once the centers are set and the tops are lightly golden. They’ll continue to set as they cool, and leaving them in too long can make the eggs rubbery.
Storage and Meal Prep
One of the reasons I make these cottage cheese egg bites so often is because they reheat so well. I’ll usually make a batch at the beginning of the week, then just warm up a couple whenever I need a quick breakfast.
- Refrigerate: Store the cooled egg bites in an airtight container for for 4 to 5 days. Reheat two in the microwave for about 30 seconds, adding another 15 to 30 seconds if needed, or warm them in a 350°F oven for about 5 to 10 minutes.
- Freeze: Once the egg bites have cooled completely, transfer them to a freezer-safe bag or container and freeze for up to 3 months. I like to remove as much air as possible to help prevent freezer burn. Reheat in the microwave in 30-second intervals until heated through, or warm them in a 350° F oven for about 10 to 15 minutes.
More Cottage Cheese Breakfast 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
- For the best texture: Blend the eggs, cottage cheese, and cheddar until completely smooth. A blender creates softer, fluffier egg bites than whisking by hand.
- Adding mix-ins: Use 8 eggs instead of 9 and keep mix-ins to about 1 cup total. Cook meats and moisture-heavy vegetables like mushrooms before adding.
- Don’t overbake: Remove the egg bites when the centers are just set. They’ll continue to firm up as they cool, and overbaking can make them rubbery.
- Storage: Refrigerate cooled egg bites in an airtight container for 4–5 days or freeze for up to 3 months.
- Reheating: Microwave refrigerated egg bites for about 30 seconds, adding another 15–30 seconds as needed. Reheat frozen egg bites in 30-second intervals until warmed through.
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!
hello!! If adding 1/2 cooked sausage, do you need to cook the muffins longer? or is the cooking time of 22-25 still the same? thank you for sharing the recipe:)
As long as you stick to 1 cup of mix-ins the cook time should be roughly the same but on the higher end 🙂 Just keep an eye on them! Once they’re firm in the middle they’re good to go!
Perfect !! I’ve tried several recipes for cottage cheese egg bites and these are the BEST. They came out perfectly…delicious and with a perfectly silky texture!!! Thank you!!
Yay! I agree they really are SO good!
What would be the cooking time for mini muffin pan?
I haven’t tested but I’d say probably half the amount of time! I would start checking around 10 minutes for doneness.
These were both super easy and super delicious/flavorful😋 I haven’t had the best experience with egg bite recipes in the past—I used my silicone muffin cup liners, and the egg bites peeled away from them perfectly with no mess… my 6yr old daughter loved them too, and she can be picky about different egg type dishes. I just tried them plain this 1st go-round but I looking forward to adding veggies or turkey bacon diced up next time!
So glad you loved them!
These are absolutely delicious! They are easy to make and are so light, fluffy, and flavorful. I didn’t have the regular muffin sized silicone pan so I used a mini one and they were perfect. I ended up baking them for about 20 minutes. I put the Kinders buttery steakhouse seasoning in some of them and I highly recommend that! I have loved every recipe of yours and this one is no exception! Thank you!
Yum that sounds delicious! Thanks for leaving a review 🙂
Absolutely delicious!! Way better than anything you could buy at the grocery store and Starbucks!! A weekly staple in my house. Thank you!
Yay! Thanks so much for trying and leaving a review 🙂
These are a must try! I don’t love eggs and I hate the texture of cottage cheese, but somehow together these are delicious. I made plain bites and they were yummy and super easy to make. I am excited to try adding mix ins next time.
Thanks Ashley!
I added some cooked bacon, mushrooms, onions, and bell peppers! These turned out great! Looking forward to mixing up add-ins with this base recipe!
Delicious! I added a can of green chiles and prosciutto. So tasty to warm up for breakfast each morning.
Yum I need to try that! Thank you for leaving a review!