By These egg bites are a simple, satisfying way to start your day with real protein. They’re soft, savory, and surprisingly creamy thanks to blended cottage cheese. Make a batch on Sunday and you’ve got breakfast ready for the week.
They reheat well, pack neatly, and taste great warm or cold. Think of them as your dependable, no-fuss answer to busy mornings.
Ingredients
Method
- Preheat and prep: Heat your oven to 325°F (165°C). Lightly grease a 12-cup muffin tin or line with silicone or parchment liners. Lower heat reduces overcooking and keeps the bites tender.
- Blend the base: Add eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium until smooth, about 20–30 seconds. You want a uniform mixture without big curds.
- Add the cheese: Stir in the shredded cheese by hand. Blending it can make the mixture too thick and affect texture.
- Prep mix-ins: If using watery veggies (like mushrooms or spinach), sauté for 2–3 minutes to cook off moisture. Pat dry. This prevents soggy bottoms.
- Fill the cups: Divide veggies and proteins evenly among the muffin cups. Pour the egg mixture over the top, filling each about 3/4 full. Give the tin a gentle tap to release air bubbles.
- Bake: Place on the middle rack and bake 18–22 minutes, until the centers are just set and no longer jiggly. They may puff slightly and then settle—normal and good.
- Rest: Let the egg bites cool in the pan for 5 minutes, then run a knife around the edges to release. Cooling helps them firm up without overcooking.
- Serve or store: Enjoy warm, or cool completely on a rack before refrigerating.
Why This Recipe Works
Egg bites can be dry or rubbery if you’re not careful. Blending eggs with cottage cheese changes the texture in the best way—light, tender, and moist.For another savory, make-ahead breakfast, try our High-Protein Cottage Cheese Frittata.
Cottage cheese boosts the protein count without adding a lot of fat, and it brings mild creaminess that pairs with almost any mix-ins. Baking in a muffin tin keeps portions consistent and makes them easy to grab and go. A quick blitz in the blender means a smooth base, even if you’re not a confident cook.
Ingredients
- 8 large eggs
- 1 cup cottage cheese (2% or 4% for best texture)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional but recommended)
- 1/4 teaspoon onion powder (optional)
- 1/2 cup chopped veggies (spinach, bell pepper, or broccoli—pre-cooked if watery)
- 1/3 cup cooked protein (diced ham, bacon, sausage, or tofu—optional)
- 1 tablespoon olive oil or melted butter (for greasing the muffin tin, unless using liners)
How to Make It
- Preheat and prep: Heat your oven to 325°F (165°C).Lightly grease a 12-cup muffin tin or line with silicone or parchment liners. Lower heat reduces overcooking and keeps the bites tender.
- Blend the base: Add eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium until smooth, about 20–30 seconds (see how to make whipped cottage cheese for ultra-silky texture).You want a uniform mixture without big curds.
- Add the cheese: Stir in the shredded cheese by hand. Blending it can make the mixture too thick and affect texture.
- Prep mix-ins: If using watery veggies (like mushrooms or spinach), sauté for 2–3 minutes to cook off moisture. Pat dry.This prevents soggy bottoms.
- Fill the cups: Divide veggies and proteins evenly among the muffin cups. Pour the egg mixture over the top, filling each about 3/4 full. Give the tin a gentle tap to release air bubbles.
- Bake: Place on the middle rack and bake 18–22 minutes, until the centers are just set and no longer jiggly.They may puff slightly and then settle—normal and good.
- Rest: Let the egg bites cool in the pan for 5 minutes, then run a knife around the edges to release. Cooling helps them firm up without overcooking.
- Serve or store: Enjoy warm, or cool completely on a rack before refrigerating.
Keeping It Fresh
- Refrigerate: Store in an airtight container for up to 4 days. Separate layers with parchment to prevent sticking.
- Freeze: Freeze on a sheet tray until solid, then transfer to a freezer bag for up to 2 months.Press out extra air to avoid freezer burn.
- Reheat: Microwave from the fridge for 30–45 seconds, or from frozen for 60–90 seconds. You can also warm them in a 325°F oven for 8–10 minutes.
- Meal prep tip: Label containers with the date. Rotate older batches to the front so nothing gets lost.If you prefer a no-bake option for meal prep, these Cottage Cheese Overnight Protein Oats are equally convenient.
Why This is Good for You
These bites deliver a meaningful amount of complete protein from eggs and cottage cheese, which helps keep you full and supports muscle maintenance.
Cottage cheese also brings calcium and B vitamins with relatively few calories. When you add veggies, you get extra fiber and micronutrients without much fuss. Compared to sugary breakfast options, these offer steady energy without a crash.You’ll get similar protein and staying power in our Creamy High-Protein Cottage Cheese Chia Pudding.
What Not to Do
- Don’t bake at high heat: Temperatures above 350°F can make the texture spongy and overcooked around the edges.
- Don’t skip greasing or liners: Egg bites love to stick.Grease well or use silicone liners for easy release.
- Don’t add raw watery vegetables: Mushrooms, spinach, and zucchini should be pre-cooked and dried to avoid soggy bites.
- Don’t overfill: Leave room for a slight puff. Overfilling can cause spillover and uneven cooking.
- Don’t overbake: Pull them when just set. They’ll finish with carryover heat and stay soft.
Alternatives
- Dairy-free: Swap cottage cheese for unsweetened soy or almond yogurt plus 1–2 tablespoons nutritional yeast.Texture will be slightly different but still tender.
- Low-lactose:</-strong> Use lactose-free cottage cheese and cheese. Many brands offer both.
- Veggie-forward: Load up on sautéed spinach, roasted peppers, or broccoli. Keep total mix-ins to about 1 cup to avoid crowding.
- Spice it up: Add smoked paprika, chili flakes, or a spoon of pesto to the base.Fresh herbs like chives or dill are great, too.
- No blender: Whisk eggs well, then vigorously stir in cottage cheese to break it up. Texture will be slightly more rustic but still tasty.
- Pan option: Bake in a greased 8×8-inch dish at 325°F for 25–30 minutes and slice into squares.
FAQ
Can I use egg whites instead of whole eggs?
Yes. Use 12 egg whites in place of 8 whole eggs.
The bites will be lighter in color and slightly less rich. Add an extra pinch of salt for balance.
What kind of cottage cheese is best?
Use 2% or 4% milkfat for a creamier result. Fat-free works, but the texture can be more spongy.
If you dislike curds, blending smooths them out completely.
How do I prevent a sulfur smell?
Avoid overbaking and keep the oven at 325°F. Pull the bites as soon as the centers are just set. Rapid cooling on a rack also helps.
Why did my egg bites collapse?
Some settling is normal.
If they cave dramatically, they were likely over-puffed from high heat or overmixed with lots of air. Lower the oven temp and tap the pan before baking to release bubbles.
Can I make these ahead for guests?
Absolutely. Bake the day before, refrigerate, and reheat in a 300°F oven for 10 minutes on a sheet tray.
They’ll taste freshly made without the morning rush.
What’s the protein count per bite?
It varies with mix-ins, but a standard batch with cottage cheese and a little shredded cheese yields about 8–10 grams of protein per egg bite when you make 12. Adding meat or tofu can bump that up.
Do I need a water bath?
No. The lower oven temperature keeps the texture tender without the fuss of a water bath.
Liners and gentle heat do the heavy lifting.
Can I use Greek yogurt instead of cottage cheese?
Yes, but the texture will be denser and a bit tangier. Use plain whole-milk Greek yogurt for the closest match and consider reducing salt slightly.
Final Thoughts
High-Protein Cottage Cheese Egg Bites are the kind of recipe that makes weekdays easier and healthier. They’re flexible, quick to assemble, and friendly to whatever you’ve got in the fridge.
With a creamy texture, solid protein, and a grab-and-go format, they check every box. Make a batch once, and you’ll probably add them to your regular rotation.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.