These Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. I love to make a double batch on the weekend for our quick grab-and-go breakfasts all week!
Quick and easy egg bites with cottage cheese are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients.
Other breakfast timesavers are these cottage cheese egg muffins and cottage cheese egg bake.
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.
- Versatile: You can add almost anything to cottage cheese egg bites! I’ve named a few favorites below.
- Perfect for meal prep: Make a double batch, they taste just as good when reheated.
- Fun texture: I like the air bubble texture of these egg bites, 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.
Reader’s Review
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!
Tatyana
Ingredients for Cottage Cheese Egg Bites
- Eggs: Use 8 large eggs. What are egg bites without the eggs?!
- 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 adds the most flavor.
- Seasonings: Salt and pepper.
How to Make Cottage Cheese Egg Bites
Here’s a quick summary of how to make egg bites with cottage cheese in 30 minutes, in a blender. You can find 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
- To avoid sticking: Even if it’s a non-stick muffin pan, sometimes non-stick coating wears off and eggs are very sticky, you want to use parchment paper liners. A silicone muffin pan works well without the 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 of the tin egg bites are done: Insert toothpick in the egg bites in the middle of the tin because edge ones are usually done faster.
Variations
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 or cubed cooked chicken.
- Greens: Chopped kale or spinach are delicious.
- Vegetables: Add sauteed mushrooms, bell pepper, onion or zucchini.
How to Store and Reheat
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 they have cooled, transfer to an airtight container with a lid and freeze for up to 3 months.
Reheat: Reheat in the microwave for 1 – 1.5 minutes.
FAQs
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.
Yes. Use 2 cups egg whites and the cooking time should be the same.
No. Cottage cheese melts during baking and you will not taste or see it in a final dish.
More Breakfast Recipes to Try
- Instant Pot egg bites
- Egg white bites
- Baked egg tortilla
- Cottage cheese scrambled eggs
- Cottage cheese frittata
Also be sure to browse all of our cottage cheese recipes!
Cottage Cheese Egg Bites
Equipment
Video
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and my family could not quit raving about them. DELISH!
So glad to hear that—love when a recipe’s a total hit!
Does this really need a 1/2 cup of fresh basil?
I think it’s a mistype.
Add as much as you like. Basil is quite light and roomy, so it’s not that much.
I absolutely love this egg bite recipe! The egg bites turn out so light & fluffy with just a few simple ingredients. I added some sun-dried tomatoes and mozzarella cheese to my recent batch. Delish!
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!