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With 25g of protein, these egg bites with cottage cheese are a protein-rich, make-ahead breakfast.
Egg Bites with Cottage Cheese
These egg bites with cottage cheese have everything I already love from my high protein crustless quiche and the portion control (or is it self-control so I don’t eat the whole thing?) of mini quiches.
You can customize them with whatever you have in the fridge (see below), and it’s easy to make ahead in a regular muffin pan. This recipe continues to validate my obsession with the cottage cheese trend, and I’m not mad about it.
Ingredients
For this basic recipe, you’ll need eggs, cottage cheese, shredded cheese, and a pinch of salt and pepper. I usually add chopped spinach, diced tomatoes, ham, or cooked bacon. You can swap these add-ins or keep the egg bites plain.
How to Make Cottage Cheese Egg Bites
Here’s a quick overview of what you’ll be doing:
- Preheat the oven and place a baking dish with water on the second rack. The steam is the secret to making the egg bites fluffy and moist.
- Mix the eggs and cottage cheese. Personally, I use a blender to make the cottage cheese smooth and remove the curds, but you can mix them in a bowl.
- Mix the shredded cheese and add-ins with the egg mixture, then divide it evenly among the muffin pan.
- Bake for 35 to 40 minutes. The tops will be puffy and golden. Once done, let them cool down before removing them from the pan.
Ingredients to Add (mix-ins) include chopped deli meat, sautéed onions or mushrooms, chopped chives, peas, finely chopped broccoli, cooked breakfast sausage crumbles, and taco meat leftovers.
More Breakfast Recipes with Cottage Cheese
If you love this type of high-protein breakfast, try these cottage cheese banana pancakes, these cottage cheese muffins, a creamy cottage cheese oatmeal, or a savory cottage cheese bowl.
Cottage Cheese Egg Bites (Customizable Recipe)
Ingredients
- 8 large eggs
- Pinch salt & pepper
- 1 cup cottage cheese
- 1 cup shredded cheese
- 1 cup add-ins: chopped spinach, diced tomatoes, ham, bacon.
Instructions
Prep:
- Preheat the oven to 325F. Position the top rack in the middle, and place the second rack with enough space below it to fit an oven-safe dish with 2 cups of warm water. Any dish will do (9×9, pie dish). The steam is the secret to fluffy and moist egg bites. Place it in the oven as it preheats.
- Line a 12-cup muffin tin with parchment liners or grease it with oil or spray. Paper and foil liners will stick. A silicone pan works too, but you'll need to grease it well.
Mix:
- In a large mixing bowl, whisk the eggs with the salt and pepper.
- Blend the cottage cheese until smooth. It can be added to the bowl as is, and the smooth texture cooks without the cottage cheese curds showing. Pour the blended cottage cheese into the egg bowl, add the shredded cheddar, and up to 1 cup of chopped add-ins (like ham, diced tomatoes, spinach, or cooked bacon), and mix well until the cheeses and the egg mixture are fully combined. They can also be left plain (egg+cheese).
- Fill all 12 muffin cups about halfway, then divide the remaining mixture throughout.
Bake:
- Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the middle comes out clean. Remove the muffin tray from the oven.
- Let the egg bites cool for 10 minutes, then remove them from the muffin pan. Enjoy warm.
Storage & Leftovers:
- Once cooled, refrigerate leftovers for up to 4 days in an airtight container. Freeze for up to 3 months. Microwave 2 to 3 egg bites for about 60 seconds, until warm.
taylor says
High protein, and tasted amazing! Can’t go wrong with these cottage cheese egg muffins.
Pete J says
Made these for my daughter after having her baby and she loved them. Made three batches for the freezer for quick and ready tasty snacks.
Gina says
These cottage cheese egg bites made my mornings super easy and they were delicious!
rachel says
I love the idea of adding cottage cheese to egg bites. Simple and healthy!