These Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein.
Other high-protein breakfast timesavers are these cottage cheese egg muffins and cottage cheese egg bake.
Why You’ll Love These Egg Bites
- High in protein: Cottage cheese egg bites are packed with 6 grams of protein each. 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 egg bites with cottage cheese! 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
They are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients.
- Eggs: Use 8 large eggs.
- Cottage cheese: The secret ingredient. I used 2% fat, but you can use any fat % cottage cheese. Low-fat cottage cheese or full-fat cottage cheese works.
- Basil: A touch of fresh basil adds the most flavor.
- Seasonings: Salt and pepper.
How to Make Cottage Cheese Egg Bites
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 on the shelf right above it. This will steam them.
- Be sure center of the tin egg bites are done: Insert toothpick in the cottage cheese egg bites in the middle of the tin because edge ones are usually done faster.
Variations
- Fresh herbs: Instead of basil use fresh parsley, dill or chives.
- 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 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!
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…