These cottage cheese egg bites are soft, fluffy, and packed with protein, making them perfect for a quick breakfast or snack. Blended cottage cheese gives them a creamy texture and rich flavor without feeling heavy, and they bake easily in the oven with no special equipment needed.
Why You’ll Love This Recipe
High in protein and very filling
Soft, tender texture similar to café-style egg bites
Easy to make with simple ingredients
Perfect for meal prep and busy mornings
Customizable with different vegetables and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1 cup cottage cheese (full-fat or low-fat)
1 cup shredded cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup finely chopped bell peppers
1/4 cup finely chopped green onions
1 tablespoon olive oil (for greasing the pan)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil.
Add the eggs, cottage cheese, milk, salt, black pepper, garlic powder, and onion powder to a blender.
Blend for 20–30 seconds until the mixture is completely smooth and creamy.
Pour the mixture into a large bowl and gently stir in the shredded cheddar cheese, bell peppers, and green onions.
Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, or until the egg bites are set in the center and lightly golden on top.
Remove from the oven and let them cool for 5 minutes before carefully removing from the muffin tin.
Serve warm or allow them to cool completely for storage.
Add finely chopped spinach or mushrooms for extra vegetables.
Use mozzarella or Monterey Jack cheese instead of cheddar.
Sprinkle a little paprika or chili flakes for mild heat.
Add diced cooked chicken or turkey for extra protein.
Make them dairy-free by using lactose-free cottage cheese and plant-based cheese alternatives.
Storage/Reheating
Store cooled egg bites in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze them in a freezer-safe container for up to 2 months.
Reheat in the microwave for 30–45 seconds from the fridge or about 1 minute from frozen, until warmed through.
FAQs
Can I make these egg bites without a blender?
Yes, but the texture will be less smooth. Whisk the eggs very well and mash the cottage cheese as finely as possible.
Do cottage cheese egg bites taste like cottage cheese?
No, the cottage cheese blends into the eggs and creates a creamy texture without a strong cottage cheese flavor.
Why are my egg bites deflating after baking?
Egg bites naturally puff up in the oven and settle as they cool. This is normal and does not affect the taste.
Can I bake these in silicone molds?
Yes, silicone molds work very well and make removal easier without sticking.
Are these egg bites good for meal prep?
Yes, they store and reheat very well, making them ideal for meal prepping breakfasts.
Can I add raw vegetables?
Yes, but chop them finely. Watery vegetables should be lightly cooked first to avoid excess moisture.
How do I know when the egg bites are done?
They should be set in the center and not jiggle when the pan is gently shaken.
Can I use egg whites only?
Yes, replace the eggs with 1 1/2 cups liquid egg whites, though the texture will be slightly less rich.
Are these egg bites suitable for kids?
Yes, they are soft, mild in flavor, and packed with protein, making them kid-friendly.
Can I serve these egg bites cold?
They taste best warm, but they can be eaten cold if needed, especially as a quick snack.
Conclusion
Cottage cheese egg bites are an easy, nutritious, and delicious way to start your day. With their creamy texture, high protein content, and simple preparation, they are perfect for busy mornings, meal prep, or a healthy snack anytime. Once you try them, they are sure to become a regular part of your routine.
These cottage cheese egg bites are protein-rich, creamy, and perfect for busy mornings. Made with blended cottage cheese, eggs, cheese, and veggies, they bake up soft and fluffy in a regular muffin tin with no special tools required.
Ingredients
6 large eggs
1 cup cottage cheese (full-fat or low-fat)
1 cup shredded cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup finely chopped bell peppers
1/4 cup finely chopped green onions
1 tablespoon olive oil (for greasing the pan)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil.
In a blender, combine eggs, cottage cheese, milk, salt, pepper, garlic powder, and onion powder. Blend until smooth (20–30 seconds).
Pour the mixture into a large bowl and stir in shredded cheddar, bell peppers, and green onions.
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, until egg bites are set in the center and lightly golden on top.
Cool in the pan for 5 minutes, then remove and serve warm or cool completely for storage.
Notes
Use silicone muffin molds for easier removal and cleanup.
Let egg bites cool slightly before removing to avoid sticking.
Egg bites may puff up while baking and flatten as they cool — this is normal.
Great for grab-and-go breakfasts or healthy snacks throughout the day.
