Cottage Cheese Egg Bites (Customizable Recipe)

Servings: 4

Prep Time: 10

Cook Time: 40

Total Time: 50

Use this basic recipe for cottage cheese egg bites, plus 1 cup of your favorite add-ins, to enjoy a convenient breakfast.

5 from 4 votes

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 (9x9, 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.

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 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.

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.