Cottage Cheese Egg Bites
These Cottage Cheese Egg Bites are soft, creamy, and packed with protein for an easy grab-and-go breakfast. Blending the eggs creates a fluffy, custardy texture similar to coffee shop egg bites, while baking them until just set keeps the centers tender. They’re easy to make and perfect for meal prep, quick breakfasts, or snacks!
I’ve been purchasing soft, creamy egg bites from the coffee shop for years, and I finally got tired of paying $6 for them. Now, I make these homemade Cottage Cheese Egg Bites for a fraction of the price, and they’re every bit as delicious!
They’re so easy to make, and I’ve found that blending cottage cheese with the eggs creates a silky, custardy texture that keeps the centers soft and creamy instead of dry or rubbery. They’re packed with protein, include just 4 ingredients, and are easy to customize with your favorite mix-ins.
I like to bake them in silicone muffin cups for easy removal and keep them on hand for meal prep breakfasts or quick snacks for busy days.
Having these in the fridge makes my mornings so much easier. 🙂
Need more high protein grab and go breakfast ideas? Try my bacon and egg muffins or mini crustless broccoli quiche!
Why you’ll love this recipe
- High protein. Made with eggs, cottage cheese, and cheese for a satisfying breakfast that keeps you fuller longer.
- Soft and creamy texture. Blending the cottage cheese into the eggs creates tender, custardy egg bites that stay moist and fluffy.
- Budget-friendly. Enjoy coffee shop-style egg bites at home for a fraction of the cost.
- Easy meal prep breakfast. Make a batch ahead and refrigerate for quick breakfasts throughout the week.
- Customizable. Add cooked bacon, sausage, spinach, cooked veggies, herbs, or different cheeses to make them your own.
Recipe ingredients
- Eggs. You’ll need (8) large eggs for this recipe.
- Cottage cheese. This is the secret to creamy, tender egg bites. Blending it with the eggs makes the texture smooth and fluffy while adding protein.
- Cheese. Adds richness and melty texture. Cheddar, Monterey Jack, Gruyère, mozzarella, Swiss, or pepper jack all work well. Sprinkle the cheese on top as shown, or blend it into the egg mixture for a more uniform texture.
- Salt and pepper. These homemade egg bites are seasoned simply with salt and pepper to let the creamy egg flavor shine. Customize them with your favorite herbs and seasonings.
- Chives. Add mild onion flavor and fresh color that makes the bites special.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These high protein egg bites include just 4 simple ingredients and they come together in less than 10 minutes.
For a soft, creamy texture, be sure to blend the eggs and cottage cheese until smooth.
Pro tip: For ultra soft, creamy egg bites, bake only until just set in the center. Since oven temperatures vary, begin checking around 15 minutes and remove them as soon as the centers no longer look wet. Over baking can make them rubbery instead of fluffy and custardy.
See the recipe card below for full instructions.
Tips for success
- Don’t overbake. Remove them when the centers are just set. Overbaking can make egg bites rubbery instead of creamy. All oven temperatures vary, so check for doneness after 15 minutes and go from there.
- Blend for the best texture. Blending incorporates the cottage cheese completely for a smooth, fluffy texture.
- Use silicone muffin cups. They release easily and help prevent sticking. While they’re non-stick, even silicone benefits from a light coating of oil or cooking spray.
- Let them cool slightly. Cool for about 10 minutes as the egg bites will firm up a bit and release more easily.
Recipe FAQs
Blending is highly recommended for a smooth, creamy texture. If not blended, the curds will remain visible.
Egg bites become rubbery when overbaked. Bake only until the centers are just set for the softest texture.
Variations
- Cheddar bacon. Add cooked crumbled bacon.
- Spinach feta. Stir in chopped spinach and feta cheese.
- Southwest. Add diced green chiles or roasted red peppers, pepper jack cheese, and chopped fresh cilantro.
- Veggie. Mix in sautéed peppers, spinach, mushrooms, or broccoli.
- Ham and Swiss. Add diced ham and Swiss cheese.
Storage and reheating
- Store leftover egg bites in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for about 20–30 seconds until warmed through.
- For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
More egg recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cottage Cheese Egg Bites
Equipment
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup grated cheese your favorite; see note 3
- 1/4 cup chopped fresh chives optional
Instructions
- Preheat the oven to 350 degrees. Place the silicone molds on a rimmed baking sheet. Grease the molds lightly with oil or cooking spray as desired. If adding mix-in's such as crumbled bacon or veggies, place them in the bottom of the molds.
- Place the eggs, cottage cheese, salt and pepper in a blender or food processor and blend until smooth. Divide the mixture evenly between the muffin molds, then top with the grated cheese.8 large eggs, 1 cup cottage cheese, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 cup grated cheese
- Bake for 20-22 minutes or until the tops have set. All oven temperatures vary, so check for doneness after 15 minutes and go from there. Cool for about 10-15 minutes on a wire rack, then remove from the molds. The bites will be puffed after baking, but will deflate as they cool. Top with the chopped fresh chives, if using, serve and enjoy!1/4 cup chopped fresh chives
Notes
- Pro tip: For ultra soft, creamy egg bites, bake only until just set in the center. Over baking can make them rubbery instead of fluffy and custardy.
- Add 1/2 cup of mix-in’s such as cooked, crumbled bacon, breakfast sausage, spinach or veggies.
- For meal prep: Cool egg bites completely, then store in the refrigerator for up to 4 days.
- For longer storage: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
