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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.
How long would I bake them as mini muffin size?
I haven’t tested them that way so I’m not sure!
Can I make these with egg whites?
You can but the texture will be different for sure.
I used 4 whole eggs and 3/4 cup egg whites with 1 cup cottage cheese and they turned out great!
I misread the recipe (my bad) and put everything in the blender, including the mix ins. I will do it that way again, since it easily distributed the mix ins. I used sweet peppers, mushrooms, onions and a handful of spinach. I hope they taste as good as leftovers as they do fresh.
You can totally do it that way too! So glad they were delish!
I tried this recipe last weekend as part of my meal prep and it was definitely a winner! I had made a triple recipe and thee egg bites are almost all gone. Time to make another batch ad part of next week’s meal prep 😊
Easily one of my favorite meal prep recipes!
I absolutely LOVE these! I did them w/ mix-ins (spinach and ham), and they are DELISH! Thank you for helping along my journey to healthier eating.
I’m confused do you use the base recipe of 9 eggs or the mix in recipe with 8 eggs? Or is the recipe for 17 eggs?
The “plain” recipe with no mix-ins is for 9 eggs, and I recommend going down to 8 eggs if you add mix-ins just so that your cups don’t spill over but honestly it will work either way! Definitely don’t use 17 eggs 🙂
Made these today, adding chopped fresh spinach, and they were SO good! This is the third recipe I’ve made from your site (the protein banana pudding and chicken Parmesan meatballs are also delicious) and I and my family are grateful for your recipes!
Thanks Tricia!
whenever I make these they always collapse after baking, any ideas how to prevent? am i blending too long? not using enough salt (i do normally just eye this)?
You could be over blending for sure! I do find that they fall a little bit, but shouldn’t be totally collapsed. Sometimes an egg bath can help too!
I’ve been making these for my husband for the past month now and he has given up his awful fast food breakfasts. I dice up ham or turkey sausage for the mix in and he loves them. Easy to make and delicious. The first time I made them in a regular muffin tin. I spent more time trying to clean the pan than I did making the egg bites. I purchased the recommended silicon pan and love it. Popping out the finished egg bites is extremely satisfying!
I’ve been making these every weekend when I do my meal prep. So many variations and so easy to make.