Cottage Cheese Egg Bites
You know those pricey egg bites at the coffee shop? These are the homemade version—and honestly, they taste better. I’ve been making these Cottage Cheese Egg Bites as part of my weekly meal prep, and they’ve completely changed my breakfast game.
They’re super easy to throw together, loaded with protein, and you can eat them warm or cold—whatever your morning allows. The cottage cheese gives them a soft, creamy texture without being soggy, and once you mix in bacon, cheddar, and some herbs, every bite is full of flavor.
What I love most is how well they keep. I usually make a batch on Sunday and have breakfast sorted for the entire week. You can change them up too—swap the bacon for ham, skip the meat and go with spinach and cheese, or try different herbs depending on what’s in your fridge.
It’s one of those cottage cheese recipes that doesn’t ask for much but always delivers. No more grabbing a sad granola bar on your way out the door.
Tips to Make These Egg Bites
- Don’t overfill the muffin cups. You want them just a little more than halfway full. If you overdo it, they’ll puff up too much and spill over.
- Use a silicone muffin pan if you have one—it makes it so much easier to pop them out without sticking.
- If you want to include spinach, make sure to cook and drain it first. Too much moisture can mess with the texture.
- These reheat well in the microwave. Just 15-20 seconds is all you need for a warm, fluffy bite.
Ingredients (For 12 Muffins)
- 8 large eggs
- ¾ cup (175g) cottage cheese
- Optional: cooked spinach (about ½ cup)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup cooked, chopped bacon
- ⅓ cup shredded cheddar cheese
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh chives
Alternative Ingredients
You can swap out the bacon for diced ham, turkey sausage, or even chopped sun-dried tomatoes for a meat-free version. If you don’t have cheddar cheese, shredded mozzarella or Monterey Jack will also work well. And for extra greens, try adding cooked kale or zucchini—just make sure to remove as much moisture as you can.
Step 1: Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C). Spray a 12-cup silicone or metal muffin pan with cooking spray.
Step 2: Blend your Mix And Fill Muffin Cups
In your blender, add a mix of eggs, cottage cheese, salt, and pepper. Fill the cups a little more than halfway full.
Step 3: Add Toppings
Top each cup with chopped bacon, spinach, shredded cheddar, oregano, and fresh chives.
Step 4: Bake
Bake for 22–25 minutes, or until the egg bites are fully set and the edges are golden brown.
Step 5: Cool and Remove
Let the bites cool slightly in the pan before carefully removing them. Serve warm or let them cool completely to store.
How to Conserve These Egg Bites
These egg bites store really well. Just place the cooled bites in an airtight container and refrigerate for up to 5 days. When you’re ready to eat, reheat them in the microwave for 15–20 seconds.
You can also freeze them if needed—wrap each one individually, freeze in a container or bag, and reheat directly from frozen in the microwave for about 45–60 seconds.
How to Serve Cottage Cheese Egg Bites
These are perfect as a grab-and-go breakfast, but I also love using them as part of a brunch spread. You can serve them with toast, avocado, or even pop a few in a lunchbox with some veggies and hummus. If you’re prepping for the week, make a double batch and use them as a mid-morning snack too.
They’re great cold or warm, and because they’re high in protein, they actually keep you full. I’ve also brought these on road trips or picnics when I need something savory that travels well and doesn’t make a mess.
