Cottage Cheese Egg Bites
Looking for a quick, protein-packed breakfast you can make ahead? These Cottage Cheese Egg Bites fit the bill perfectly! With creamy cottage cheese blended into fluffy eggs, a handful of veggies, and more cheese, they’re delicious and versatile. 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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Why I Love Making Cottage Cheese Egg Bites
- Quick and Easy Prep: This recipe takes just 10 minutes to prepare, making it perfect for busy mornings or last-minute meal prep.
- Simple, Everyday Ingredients: You only need basic ingredients like eggs, cottage cheese, and a few veggies, which are easy to find and likely already in your kitchen.
- Freezer-Friendly: These egg bites can be frozen and reheated, so you can make a big batch and have breakfast ready to go whenever you need it.
- Portable and Convenient: These egg bites are the ideal grab-and-go breakfast. They’re easy to eat on the run, making them perfect for hectic mornings.
- Customizable Flavors: This recipe is flexible—swap the veggies or cheese to suit your taste or to use up what you have on hand.
Looking for more great breakfast recipes? Try my spinach crepes, smoked salmon avocado salad, and warm vanilla custard milk drink. A sweet breakfast option I love is my German apple-filled pancakes recipe.
Kitchen Equipment
- Blender – To blend the eggs and cottage cheese until smooth.
- Mixing Bowl – For combining the egg mixture with other ingredients.
- Whisk or Spatula
- Muffin Tin
- Measuring Cups and Spoons
Ingredient Notes, Variations, & Substitutions
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 chiles.
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.
Recipe Instructions & Step-by-Step Process Photos
Step 1:
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 eggs bites and they won’t have the same texture.
Step 2:
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).
Can I make this in a casserole dish instead of a muffin tin? 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.
How to Store, Freeze, & Reheat
Cottage cheese egg bites ar an ideal food for bulk breakfast prep.
To freeze these Cottage Cheese Egg Bites for easy meal prep, let them cool completely after baking. Place the cooled bites on a baking sheet and freeze them for about an hour until solid. Then, transfer them to a resealable freezer bag or airtight container, labeling with the date. They’ll keep well in the freezer for up to 3 months.
To reheat from frozen, place an egg bite on a microwave-safe plate and cover with a damp paper towel. Microwave on 50% power for 1-2 minutes until heated through. For multiple bites, reheat in the oven by placing them on a parchment-lined baking sheet at 350°F for 10-15 minutes.
Store the egg bites in an airtight container in the fridge for up to 5 days. To reheat, place an egg bite on a microwave-safe plate and microwave on 50% power for about 1 minute, or until warmed through. For a slightly crispier exterior, you can also reheat them in the oven at 350°F for about 5-7 minutes.
Equipment
- Blender or hand mixer
- Mixing bowl
- Whisk or Spatula
- Muffin Tin
- Measuring cups and spoons
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.
- 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.
- 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.
