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Cottage Cheese Egg Bites

Cottage Cheese Egg Bites

Fluffy Cottage Cheese Egg Bites are creamy, high-protein, and perfect for meal prep. Blend-and-bake for a quick breakfast you can reheat all week.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 egg bites
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Egg Bite Base
  • 8 large eggs
  • 1 cup cottage cheese full-fat preferred
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
Optional Mix-Ins
  • 1/4 cup spinach finely chopped
  • 2 tbsp red bell pepper finely diced

Equipment

  • Blender or Food Processor
  • 12-cup Muffin Tin

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with cooking spray or olive oil (or use silicone liners).
  2. Add eggs, cottage cheese, salt, pepper, and garlic powder to a blender or food processor.
  3. Blend for 30–45 seconds until completely smooth and slightly frothy.
  4. Pour into a bowl and fold in shredded cheddar and any optional mix-ins (spinach, bell pepper).
  5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20–24 minutes, until the centers are just set and the tops are lightly puffed.
  7. Cool in the pan for 5 minutes, then remove and serve warm or cool completely for storage.

Notes

For best texture, don’t overbake. If using watery vegetables (mushrooms, zucchini), sauté and cool first. Store refrigerated up to 5 days or freeze up to 2 months.