Baked Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy a quick and healthy breakfast all week.
Another breakfast timesaver we love are these Instant Pot egg bites and egg white bites.
Table of Contents
Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. They’re healthier and less expensive so you can skip the drive thru and still enjoy their great taste.
Egg bites are a delicious, make-ahead recipe with lots of flexibility, you can add almost anything! I’ve named a few favorites below. 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.
Ingredients for Cottage Cheese Egg Bites
You’ll need a small handful of simple ingredients, including salt and pepper, to make this cottage cheese egg bites 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 Cottage Cheese Egg Bites
Here’s a quick summary of how to make cottage cheese 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 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
This cottage cheese egg bites recipe is the best for anyone wanting a make ahead breakfast or protein-rich snack, they’re a lifesaver for me and my busy boys.
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
You’ll never get bored of these egg bites with cottage cheese. My egg bites recipe is the perfect staring 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
If you’re heading into a crazy busy week, or need an easy weekend brunch menu item, egg bites with cottage cheese are meal prep friendly and just as good when reheated. Go ahead and make a double batch!
Store: Cottage cheese 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 cottage cheese 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 egg salad
- Cottage cheese scrambled eggs
- Cottage cheese bagels
- Cottage cheese protein pancakes
- Cottage cheese pizza crust
- Cottage cheese ranch dip
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
Cottage Cheese Egg Bites
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.
I added some diced ham, shredded Swiss, and chopped baby spinach and the egg bites baked up perfectly. I used a silicone muffin pan so no need for nonstick spray. They popped out easily and only browned slightly on top. Thanks for sharing!
Sounds delicious, Shannon! I love hearing how you made this your own! Thank you for the rating!
Could you make these with ricotta instead of cottage cheese?
I do think so but I haven’t tried. Also keep in mind it will have more fat.
Can you make these in the Instant pot?
Yes, I think you could. Just follow this recipe Instant Pot egg bites.
Excellent recipe! I sauteed some onion and peppers and chopped tomatoes that were languishing in my fridge and added some to each muffin cup before poring in egg mixture. Lastly I had 3 pieces of leftover bacon which I divided up as well. Such an easy and healthy breakfast!
Your additions sound so good, Lisa! I often throw in whatever I have in the fridge into this egg bites as well! Just like I do with soups and salads.
Can you add cheese to these? I added some Boursin cheese & Spinach and they flopped however can you suggest another cheese addition or any other addition? They did taste yummy but looked terrible lol
I can see that happening because Boursin is soft cheese. You need flavourful hard cheese like cheddar, Swiss or Gouda. Shredded.
Oh my goodness! Please ignore my question about using the yolks!!! I was skipping all over the place instead of going straight thru the recipe. Mixed it up with the Egg White recipe. I can’t wait to try these. It’s so great to have a tasty breakfast item ready to go. I’m guilty of having only coffee then regretting it a bit later. Thank you!
No problem. I was just about to reply to you but no need. Enjoy the egg bites!:)
Very tasty and so easy to make. And it’s healthy! Thanks, Olena.
I’m so glad you enjoyed it! Thank you for the wonderful review!Â
I made these and did not like them. Warm out of the oven they were great. For some reason, they stuck to the paper liners when I tried to re-heat and tasted awful – and rubbery. I was SOOOOO looking forward to these. So instead, I switched to InstantPot Egg Bites. They are marvelous. (BTW: I love all your recipes!!!)
I’m sorry you didn’t love these cottage cheese egg bites! No worries.:) As for paper liners, you have to use parchment paper liners not just paper liners because the egg bites will stick to those. There is no added fat like oil in this recipe plus eggs are quite sticky. You might also like my egg white bites I just posted recently.
Daisy cottage cheese has milk, cream, and salt.
Unfortunately Daisy is not available in Canada, it’s American brand.
Daisy is the best.
I love this. I struggle with finding cottage cheese in Ontario that doesn’t have carrageenan in it, or one that doesn’t cost $9 for a tiny container. Do you know of any online grocery retailers that sell cottage cheese without any nasty ingredients in it? Thank you!
Unfortunately I don’t. I know of Organic Meadows cottage cheese but it is $9 or then there are regular brands. Organic dairy is expensive…