Cottage Cheese Egg Bites
Looking for a quick, protein-packed breakfast you can make ahead? These Cottage Cheese Egg Bites fit the bill perfectly! They’re delicious and versatile with cottage cheese blended into fluffy eggs, a handful of veggies, and more cheese. Whether you’re grabbing one as you head out the door or sitting down, these egg bites are a tasty and easy way to start your day.
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Looking for more great breakfast recipes? Try making my meatless potato and leek quiche, and smoked salmon avocado salad—which goes perfectly on top of spinach crepes.
Why You Should Make This
Ingredient Notes
- Cottage Cheese: For a different texture and flavor, swap cottage cheese with ricotta cheese or even Greek yogurt. Both will blend smoothly and add creaminess.
- Spinach: Try arugula, kale, basil or your favorite herbs.
- Roasted Red Peppers: Chopped sun-dried tomatoes or diced sautéed mushrooms bring a similar depth of flavor. For a mild heat, try roasted poblano or mild green chilies.
- Cheddar or Gruyere Cheese: Substitute with shredded mozzarella, feta, Swiss, or Monterey Jack cheese. Each brings its own unique flavor, and they all melt beautifully in egg bites.
- Seasonings: Simple salt, pepper, and garlic powder is used here but you can try Italian seasoning, taco seasoning, smoky BBQ seasonings, cumin, everything bagel seasoning, smoked paprika, and more.
- Green Onions or Chives (Optional Garnish): Fresh parsley, cilantro, or red pepper flakes can be used as alternative garnishes.
- Add Meat: Adding meat like bacon, sausage, or ham to these Cottage Cheese Egg Bites makes them more filling and adds more protein. Just cook and drain the meat before mixing it in to avoid extra grease. You can also try chorizo for a bit of spice or use turkey sausage.
The full ingredient list with quantities is in the recipe card below.
My warm milk drink, which also uses eggs and tastes like custard, is a sweet breakfast option you might love!
Cottage Cheese Bites Recipe Instructions & Step-by-Step Process Photos
Steps 1-2:
Preheat your oven to 350°F and generously butter a muffin tin to prevent sticking. In a blender, blend the eggs and cottage cheese for 30 seconds to 1 minute until smooth and pale yellow.
Pour the mixture into a large bowl, then stir in the spinach, roasted red peppers, shredded cheese, salt, and garlic powder until well combined.
Tip: You have to blend the cottage cheese and the eggs together. If you just stir them, the cottage cheese will stay lumpy in the egg bites and they won’t have the same texture.
Steps 3-4:
Divide the mixture evenly among the muffin cups and bake for 18-20 minutes, or until the centers are set. Let the egg bites cool in the tin for about 10 minutes before removing.
Garnish with green onions or chives if desired, and serve warm or freeze for breakfast meal prep (explained in the following section).
If you are a sourdough baker, you’ll love my sourdough orange cranberry bread and sourdough pumpkin pancakes. Both can be long-fermented and use up discard.
Recipe FAQs
Storing: Place the egg bites in an airtight container and keep them in the fridge for up to five days. When ready to enjoy, you can reheat them using different methods based on your texture preference.
Reheating: To reheat from the refrigerator, use the microwave by placing an egg bite on a microwave-safe plate and heating on 50% power for about one minute until warmed through. For a slightly crispier exterior, reheat them in a 350°F oven for approximately 5–7 minutes.
Freezing: For freezing, let your Cottage Cheese Egg Bites cool completely after baking. Once cooled, arrange them on a baking sheet and freeze for about an hour until solid. Then, transfer the bites to a resealable freezer bag or airtight container, labeling it with the date; they will keep well in the freezer for up to three months.
To reheat from the freezer, you have a couple of options. For a quick microwave method, place an egg bite on a microwave-safe plate, cover it with a damp paper towel, and microwave on 50% power for 1–2 minutes until heated through. Alternatively, if you’re reheating several bites at once, arrange them on a parchment-lined baking sheet and warm in a 350°F oven for 10–15 minutes.
Yes! You can make this in an 8×8 baking dish instead of a muffin tin. Grease the dish and double line it with parchment paper allowing for some overhang on all four sides. Add all of your ingredients, cover with foil, and bake at 350°F for 45 minutes or until the center is mostly set. Allow the eggs to cool slightly before slicing into squares.
My Top Tips for the Best Cottage Cheese Egg Bites
Related Recipes
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Cottage Cheese Egg Bites
Equipment
- Blender or hand mixer
- Mixing bowl, Measuring Cups, Measuring Spoons
- Whisk or Spatula
- Muffin Tin
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup spinach chopped
- ½ cup roasted red peppers diced
- ½ cup cheddar or gruyere cheese shredded
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Sliced green onions or chives optional garnish
Instructions
- Preheat the oven to 350°F and butter a muffin tin generously. Set aside.
- In a blender, add the eggs and cottage cheese and blend for 30 seconds to a minute until you have a smooth consistency and the eggs are a pale yellow color.6 large eggs, 1 cup cottage cheese
- Empty the egg mixture into a large bowl and add the chopped spinach, diced roasted red peppers, cheese, salt, pepper and garlic powder. Mix well.½ cup spinach, ½ cup roasted red peppers, ½ cup cheddar or gruyere cheese, 1 teaspoon salt, ½ teaspoon garlic powder
- Divide the mixture evenly among the muffin tin and bake for about 18-20 minutes or until the centers of your egg bites have set.
- Cool for 10 minutes before removing the egg bites from the muffin pan.
- Garnish with sliced green onions or chives and serve warm.Sliced green onions or chives
Notes
- Lightly drain or blend cottage cheese for a firmer texture and less moisture.
- A small pinch of nutmeg or smoked paprika adds subtle depth.
- For extra fluffiness, whip egg whites to soft peaks before folding them in.
- Bake ramekins or molds in a water bath for even cooking.
- Let them sit in the molds for a few minutes before removing.
