If your mornings are rushed and you’re looking for a quick, nourishing breakfast that’s easy to prep ahead and keeps everyone full, these Easy Cottage Cheese Egg Bites are going to be a game-changer. Packed with protein from eggs and cottage cheese, plus customizable with your favorite mix-ins, they’re soft, fluffy, and absolutely delicious straight from the fridge or warmed up in seconds.
I started making these egg bites when my kids were in preschool and breakfast needed to happen fast—ideally without cereal every day. Inspired by the popular coffee shop version, I wanted something homemade, more affordable, and just as tasty. After several test batches, I found that the key to soft, creamy egg bites without added cream or cheese is simple: cottage cheese. It blends perfectly into the eggs and gives them that tender texture you love, without any fuss.
These bites are baked in a muffin tin and come together with just a blender and your oven. You can add veggies, cooked bacon or sausage, or keep them simple with just salt, pepper, and a little cheese. They store well, freeze beautifully, and work for breakfast, lunchboxes, or even a post-workout snack.
What You’ll Need
- 6 large eggs
- ½ cup cottage cheese (full-fat or low-fat)
- ¼ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped spinach (optional)
- ¼ cup diced bell pepper (optional)
- ¼ cup cooked bacon or sausage (optional)
- Cooking spray or muffin liners
Pro Tips
- Blend the eggs and cottage cheese well for the fluffiest texture—30 seconds in a high-speed blender is plenty.
- Grease your muffin tin generously or use silicone liners to prevent sticking.
- Avoid overfilling the cups—fill each muffin well about ¾ full to allow room for rising.
- Let them cool for 5–10 minutes before removing from the pan—they’ll firm up and release more easily.
- Chop mix-ins finely so they distribute evenly and don’t weigh down the egg bites.
Tools You’ll Need
- Blender or food processor
- Muffin tin (12-cup)
- Measuring cups and spoons
- Nonstick spray or muffin liners
- Mixing bowl (for mix-ins)
- Spatula
Substitutions & Variations
Dairy-Free: Use dairy-free cottage cheese and omit shredded cheese or replace with vegan cheese.
Vegetarian: Stick with veggies like spinach, mushrooms, zucchini, or tomatoes.
Low Carb/Keto: These are naturally low-carb, but stick with high-fat cheeses and skip starchy vegetables like corn or potatoes.
High-Protein Boost: Add a scoop of unflavored or savory protein powder to the egg mixture before blending.
Flavor Twists: Try a Mediterranean version with feta and sun-dried tomatoes or a Southwestern twist with pepper jack cheese and jalapeños.
Make-Ahead Tips
- Prepare the egg mixture and chop all mix-ins the night before. Store separately in the fridge.
- Bake a double batch and freeze half for later—perfect for busy weeks.
- Store cooked egg bites in the fridge for up to 5 days.
- Reheat in the microwave for 30–45 seconds or in a toaster oven at 350°F for 5 minutes.
How to Make Easy Cottage Cheese Egg Bites
Step 1: Preheat the Oven and Prep the Tin
Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick spray or line with silicone muffin liners.
Step 2: Blend the Egg Mixture
In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until smooth, about 30 seconds.
Step 3: Add Mix-Ins
If using mix-ins like chopped spinach, bell pepper, or bacon, divide them evenly among the muffin cups. Pour the blended egg mixture over the top, filling each cup about ¾ full.
Step 4: Bake
Bake for 20–25 minutes, or until egg bites are puffed and just set in the center. Remove from the oven and let cool in the pan for 5 minutes before removing.
Step 5: Cool and Serve
Gently remove egg bites from the muffin tin and serve warm. Store extras in the fridge or freezer.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months—wrap individually and store in a freezer-safe bag.
- Reheat from fridge in the microwave for 30–45 seconds. From frozen, heat for 60–90 seconds or until hot.
- Great for lunchboxes, snacks, or a protein-packed breakfast on the go.
Final Thoughts
These Easy Cottage Cheese Egg Bites are the kind of recipe that makes healthy eating feel doable, even on your busiest days. They’re quick to make, endlessly customizable, and packed with nourishing ingredients that will keep you full and focused. Whether you’re feeding your family or meal prepping for yourself, these egg bites are sure to become a staple. Try a batch this week, and let me know in the comments how you made them your own—there are so many ways to enjoy this simple, satisfying dish.