Cottage Cheese Egg Bites

Cottage Cheese Egg Bites

These Cottage Cheese Egg Bites are a delicious, high-protein breakfast solution that is perfect for busy mornings. By blending eggs with cottage cheese, you create a velvety, tender texture that rivals any coffee shop version without the need for fancy equipment.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 12 egg bites

Course: Breakfast

Cuisine: American

Calories: 78

Ingredients Equipment Method Notes

Ingredients

8 large eggs to 10 (use 9 if adding 1/2 cup mix-ins, 8 if 1 cup)
1 cup cottage cheese full-fat is recommended
1/2 cup shredded cheese sharp cheddar, mozzarella, or Monterey Jack
1/2 teaspoon fine sea salt adjust based on cheese saltiness
1/4 teaspoon freshly ground black pepper
1/2 cup optional add-ins to 1 cup (cooked bacon, sausage, spinach, or peppers)

Equipment

Blender
Muffin Tin

Method

Preheat your oven to 325°F. Grease a non-stick muffin tin very thoroughly with cooking spray or butter (skip if using silicone).
In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend on medium speed for about 1 minute until the mixture is completely smooth.
8 large eggs, 1 cup cottage cheese, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
Distribute your chosen shredded cheese and any optional mix-ins evenly into the bottom of each muffin cup.
1/2 cup shredded cheese, 1/2 cup optional add-ins
Pour the egg mixture into each cup, filling them about 3/4 of the way full.
Bake for 22 to 25 minutes until the edges are slightly golden and the centers are fully set.
Let the egg bites rest in the pan for about 5 minutes to firm up before removing.

Notes

To achieve the best results, always use full-fat cottage cheese to prevent the egg bites from becoming soggy or collapsing. For effortless removal without sticking, use a silicone muffin tin or silicone liners.