About this recipe
Mornings are chaotic enough without having to cook a massive breakfast from scratch. These cottage cheese egg bites are the solution. They are soft, savory, and genuinely filling. By mixing eggs with cottage cheese, you get a massive boost of protein that keeps you full until lunch, and baking them in a muffin tin makes them perfectly grab-and-go. It is a simple meal prep hack that pays off for days.
Ingredients
Egg bites
- 6 large eggs
- 1 cup liquid egg whites
- 1 cup cottage cheese (small curd or blended smooth)
- 1/2 cup shredded cheddar cheese
- 1/2 cup baby spinach (finely chopped)
- 1/3 cup red bell pepper (finely diced)
- 2 tbsp green onions (sliced)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 spray cooking spray (for the muffin tin)
Equipment
Muffin tin
Mixing bowl
Whisk
Oven
Instructions
Preheat the oven
Preheat your oven to 350°F. Don't skip the cooking spray on your muffin tin. Use a generous amount so these actually release when they're finished.
Mix the egg base
In a large bowl, whisk the eggs, egg whites, and cottage cheese until combined. Add the garlic powder, salt, and pepper, then whisk again until the mixture is uniform.
Add the mix-ins
Fold in the cheddar cheese, finely chopped spinach, red bell pepper, and green onions. Make sure the veggies are distributed evenly so every bite has some texture.
Fill the muffin tin
Divide the egg mixture between the 12 muffin cups. Fill them about three-quarters of the way up; they will puff up in the oven as they bake.
Bake and cool
Bake for 18 to 22 minutes until the centers are just set. Let them rest in the pan for a few minutes before you try to remove them; this helps them firm up so they don't break.
Tips
- For that super smooth, coffee-shop texture, toss the cottage cheese, eggs, and egg whites into a blender before adding the veggies.
- If your muffin tin has a history of sticking, use silicone liners—they are a total game changer for egg recipes.
- Pull these out of the oven as soon as the center is set. If you leave them in too long, they get weirdly rubbery.
Substitutions
- Cheese: Use mozzarella, feta, pepper jack, or Swiss if you're bored of cheddar.
- Veggies: Almost anything works. Try diced mushrooms, broccoli florets, or even tomatoes.
- Meat: Add cooked turkey bacon or chicken sausage for a protein boost.
Storage
Keep these in an airtight container in the fridge for up to 4 days. If you want them to last longer, just toss them in a freezer bag for up to 2 months. Reheat them in the microwave for 20 to 40 seconds if they're refrigerated, or add a little extra time if they're coming straight from the freezer.
Nutrition
- Serving Size
- 2-3 bites
- Calories
- 260
- Protein
- 24g
- Carbohydrates
- 6g
- Fat
- 15g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 520mg
FAQ
Can I make these ahead of time?
Absolutely. They are one of the best meal prep breakfasts I know because they hold up perfectly in the fridge for several days.
Do I have to blend the cottage cheese?
You don't have to, but it does make a difference. If you leave it as-is, you'll have tiny curds, which honestly doesn't bother me, but blending makes them totally smooth.
Why do my egg bites deflate?
It happens to everyone. They puff up in the heat and naturally shrink once they come out of the oven. Just avoid overcooking them to keep them as fluffy as possible.
Recipe Card
Cottage Cheese Egg Bites
High-protein cottage cheese egg bites made with eggs, egg whites, cottage cheese, cheddar, and vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Egg bites
- 6 large eggs
- 1 cup liquid egg whites
- 1 cup cottage cheese (small curd or blended smooth)
- 1/2 cup shredded cheddar cheese
- 1/2 cup baby spinach (finely chopped)
- 1/3 cup red bell pepper (finely diced)
- 2 tbsp green onions (sliced)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 spray cooking spray (for the muffin tin)
Instructions
- Preheat the oven: Preheat your oven to 350°F. Don't skip the cooking spray on your muffin tin. Use a generous amount so these actually release when they're finished.
- Mix the egg base: In a large bowl, whisk the eggs, egg whites, and cottage cheese until combined. Add the garlic powder, salt, and pepper, then whisk again until the mixture is uniform.
- Add the mix-ins: Fold in the cheddar cheese, finely chopped spinach, red bell pepper, and green onions. Make sure the veggies are distributed evenly so every bite has some texture.
- Fill the muffin tin: Divide the egg mixture between the 12 muffin cups. Fill them about three-quarters of the way up; they will puff up in the oven as they bake.
- Bake and cool: Bake for 18 to 22 minutes until the centers are just set. Let them rest in the pan for a few minutes before you try to remove them; this helps them firm up so they don't break.
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