If you’re looking for a quick, healthy, and high-protein breakfast that keeps you full all morning, these cottage cheese egg bites are a must-try. They’re fluffy, cheesy, and packed with veggies, perfect for meal prep or grabbing on the go.
This recipe is actually my latest high-protein breakfast obsession. I started working with a nutritionist recently, and one of my biggest goals has been to get more protein in, especially before I even have my morning coffee.
Another big goal? Eat more vegetables. And as someone who has always found breakfast a little… inconvenient (anyone else?), I quickly realized I needed something that was make-ahead, satisfying, and easy to reheat. Enter these super easy, convenient egg bites.
They’ve made my mornings so much easier. I prep a batch on Sunday, toss them in the fridge or freezer, and just pop a couple in the oven while it preheats. Once the oven hits 350°F, I leave them in for another five minutes and they’re perfectly warm. These cottage cheese egg bites are fluffy, cheesy, and honestly a pretty genius way to sneak in some veggies first thing in the morning.
Why You’ll Love These Egg Bites with Cottage Cheese
- High-protein, low-carb, and meal-prep friendly
- The cottage cheese makes them super fluffy and creamy (no rubbery egg bites here)
- They’re freezer-friendly and reheat beautifully
- Loaded with veggies for a savory, satisfying bite
If you love this recipe, you might also enjoy these other easy recipes from the blog: Mini Quiche Recipe, Healthy Bagel Sandwich Recipe, Mini Apple Pie Recipe.
What You’ll Need
Here’s what goes into these egg bites with cottage cheese:
- Cooking oil: Just a little to sauté the veggies.
- Onion, spinach, bell pepper, mushrooms: This mix adds texture, flavor, and nutrients. Feel free to swap in what you have on hand.
- Cottage cheese: The secret to fluffy, creamy egg bites without any heavy cream.
- Eggs: Six large eggs give structure and protein.
- Cheddar cheese: A little sharpness and richness in every bite.
- Salt and pepper: Season to taste.
- Butter: A tiny pat in each muffin tin makes the bottoms golden and buttery.
Variations for Cottage Cheese Egg Bites
- Add bacon or sausage: For even more protein.
- Switch up the cheese: Try mozzarella, pepper jack, or feta.
- Go dairy-free: Use a plant-based cheese and dairy-free cottage cheese.
- Try different veggies: Zucchini, tomatoes, or kale are great here too.
How to Make Cottage Cheese Egg Bites
These egg cottage cheese bites are easy to make, and the oven does most of the work!
- Preheat the oven to 350°F and spray two 12-cup muffin tins with cooking oil.
- Sauté the veggies: In a pan, heat 1 tablespoon of cooking oil and sauté the chopped onion, spinach, bell pepper, and mushrooms for about 8 minutes until softened.
- Prep the muffin tin: Add about ½ teaspoon of butter to each muffin cup. Then sprinkle a little cheddar cheese directly over the butter.
- Make the egg mixture: In a blender, combine 6 eggs and 16 oz of cottage cheese. Blend on high for 2–3 minutes until smooth.
- Fill the muffin cups: Pour the egg mixture into each muffin cup until about 2/3 full.
- Add the veggies: Spoon the sautéed veggies evenly into each muffin tin.
- Season and top: Add salt and pepper to each bite and top with a bit more cheddar cheese.
- Bake for 30 minutes at 350°F, or until the egg bites are puffed and the centers are set but still soft.
Storage & Make Ahead
These healthy egg bites with cottage cheese are perfect for meal prep. Store them in an airtight container in the fridge for up to 5 days.
To freeze, let them cool completely, then place them in a freezer-safe bag or container.
To reheat: I put mine on an oven-safe dish and place them in the oven before preheating. Once the oven reaches 350°F, I leave them in for about 5 more minutes and they come out perfect every time.
Expert Tips & Tricks
- Use full-fat cottage cheese for the creamiest texture.
- Don’t overbake or they’ll dry out. The centers should be just set.
- Spray your muffin tin well or use silicone muffin cups to prevent sticking.
- Blend the eggs and cottage cheese thoroughly to make the texture light and fluffy.
When to Serve Cottage Cheese Egg Bites
These veggie egg bites with cottage cheese are great for:
- Busy weekday breakfasts
- Post-workout snacks
- Brunch with friends
- Meal prepping for the week
Serve them with toast, avocado, or a side of fruit for a more complete meal. You can also pair them with my Mini Quiche or Healthy Bagel Sandwich for a breakfast spread.
Related Recipes
- High-Protein Cottage Cheese Egg Bites
- Best Healthy Bagel Sandwich Recipe
- Homemade Pizza Bagel Bites Recipe
FAQs
Blend cottage cheese and eggs until smooth. Pour into greased muffin tins, add veggies and cheese, then bake at 350°F for 30 minutes.
Yes! Let them cool completely, then freeze in an airtight container. Reheat in the microwave or oven.
Bake for 30 minutes at 350°F, until the centers are set but not dry.
Absolutely! Cottage cheese makes the egg bites fluffy and moist, plus it adds protein and creaminess without the need for heavy cream.
Don’t overbake. Remove them when the centers are just set. Blending the mixture also helps create a softer texture.
Cottage cheese! It gives the same creamy texture without the extra fat, and adds more protein too.
Cottage Cheese Egg Bites
Equipment
- 1 Blender
Ingredients
- 1 tbsp cooking oil
- 1 onion chopped
- 1 cup spinach chopped
- 1 bell pepper chopped
- 1 cup mushrooms chopped
- 18 oz cottage cheese
- 6 eggs
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- 4 tbsp butter divided into 24 portions
Instructions
- Preheat oven to 350°F. Spray a 24-cup muffin tin with cooking oil.
- In a pan, heat oil and sauté onion, spinach, bell pepper, and mushrooms until soft (about 8 minutes).1 tbsp cooking oil, 1 onion, 1 cup spinach, 1 bell pepper, 1 cup mushrooms
- Add ½ tsp butter to each muffin tin and sprinkle cheddar cheese on top.4 tbsp butter, ½ cup shredded cheddar cheese
- Blend cottage cheese and eggs for 2–3 minutes until smooth.18 oz cottage cheese, 6 eggs
- Fill each muffin cup about ⅔ full with the egg mixture.
- Add sautéed veggies evenly into each cup.
- Sprinkle salt, pepper, and extra cheddar on top.Salt and pepper to taste, ½ cup shredded cheddar cheese
- Bake for 30 minutes or until centers are set.
Notes
- Use full-fat cottage cheese for a rich, fluffy texture.
- Avoid over-baking to keep them soft and not rubbery.
- Great for meal prep. Refrigerate the egg bites or freeze them for later.
- No heavy cream needed; cottage cheese does the trick for these egg bites!
- Reheat directly from fridge or freezer by placing in the oven while it preheats to 350°F, then bake 5 more minutes.
Best egg bite recipe I’ve tried yet!