Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.
Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.
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Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.
And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.
Why You’ll Love This Recipe
- High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
- Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
- Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
- Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
- Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!
Ingredients for Cottage Cheese Egg Bites
You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.
- Eggs: Use 8 large whole eggs. See tips below for using egg whites.
- Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
- Basil: A touch of fresh basil in each egg bite adds the most flavor.
- Seasoning: Salt and pepper to taste.
How to Make Egg Bites with Cottage Cheese
Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.
Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.
- Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
- Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
- Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
- Serve: No need to let them sit, remove them from the oven and enjoy hot!
Tips for Best Results
Here are the top tips I’ve learned after making them for years.
- Use muffin liners: Even if it’s a non-stick muffin pan because sometimes non-stick coating wears off and eggs are very sticky. A silicone muffin pan or silicone mold works well without muffin liners.
- To create silky custard texture: While the oven is preheating and during baking, place a pan with about half an inch of water in it on the bottom shelf. Then bake egg bites on the shelf right above it. This will steam egg bites with perfect custard-like texture like Starbucks.
- Be sure center egg bites are done: Insert toothpick in the center of the center egg bites because edge ones are usually done faster.
- If you would like to use egg whites: Use 2 cups egg whites and the cooking time should be the same.
Variations of Egg Bites
My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!
- Fresh herbs: Instead of basil use fresh parsley or dill.
- Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
- Soft cheese: I love crumbled goat cheese or feta cheese.
- Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
- Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
- Greens: Chopped kale or spinach are delicious.
- Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.
How to Store Them
Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.
Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.
FAQs
Cottage cheese egg bites are low-carb, low-calorie, gluten-free, and packed with protein and nutrients. Here’s an overview of the health benefits of cottage cheese and eggs.
Cottage cheese is a pretty unique ingredient, I don’t recommend to skip it. You can use 1 cup shredded cheese instead, cream cheese, or use lactose-free cottage cheese if you have lactose intolerance.
Steaming egg bites in the oven will create a silky, custardy texture. Add 1/4 inch water to a pan and place it on the bottom rack of your oven while it pre-heats, then place the muffin tin on the rack above it. This will steam the egg bites while they bake.
These egg bites are copycat Starbucks egg bites but I’ve kept the recipe simple without any added fillers so they are healthier and less expensive.
More Cottage Cheese Recipes
- Cottage cheese egg bake
- Cottage cheese overnight oats
- Cottage cheese egg salad
- Cottage cheese zucchini quiche
- Cottage cheese scrambled eggs
- Cottage cheese bagels
- Cottage cheese waffles
- Cottage cheese protein pancakes
Be sure to browse all of our cottage cheese recipes!
More Egg Recipes to Try
- Broccoli cheese egg muffins
- Low carb breakfast casserole
- Healthy breakfast casserole
- Crustless broccoli quiche
- Crustless zucchini quiche
- Crustless spinach quiche
- Baked egg tortilla
Egg Bites with Cottage Cheese
Equipment
Ingredients
- 8 large eggs
- 1 cup cottage cheese I used 2% fat
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh basil finely chopped
Instructions
- Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
- In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
- Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
- Remove from the oven and enjoy.
Video
Notes
- Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.
This is the 2nd time that I made these egg bites. I over filled the muffin cups (with paper liners) and didn’t use a tray under the tin. I learned my lesson! This time I used cute silicone bunt cups on a tray. I chopped up some fresh spinach, threw in a bit of shredded cheese blend, a bit of smoked paprika and 2 types of pepper. This made about 24 egg bites because of the bunt cups hold less mixture. I ate about 4 of these. Yummy!! Thanks, Olena!!
Thank you for sharing your review & star rating, it means so much to me!
YUM! I added some chopped bell peppers, spinach, and a sprinkle of parm. Easy go to breakfast meal prep! 🙂
LOVED IT! So easy and quick and healthy and cute. My 1st grade daughter loved it too. From now on I will be giving one of these in addition to a carb-heavy cereal that she always eats, to make her breakfast more nutritious. Thank you!