Cottage Cheese Egg Bites

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Cottage Cheese Egg Bites are soft, creamy, and packed with protein for an easy grab-and-go breakfast. They're similar to coffee shop egg bites, but so easy to make at home for meal prep!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: egg bites

Calories: 84kcal

Author: Marcie

Equipment

Non-stick silicone baking molds

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