Cottage Cheese Egg Bites

4.96 from 24 votes

Fluffy cottage cheese egg bites made with eggs, cottage cheese, and cheddar cheese for a soft, creamy texture. An easy high-protein breakfast that's perfect for meal prep.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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