About this recipe
These Cottage Cheese Egg Bites are a simple high protein breakfast you can make ahead for busy mornings. They are soft, savory, and filling, with eggs, cottage cheese, egg whites, cheddar, and vegetables baked into easy grab-and-go bites.
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
- 1
Preheat the oven
Preheat the oven to 350°F. Spray a 12-cup muffin tin well with cooking spray so the egg bites release easily.
- 2
Mix the egg base
In a large bowl, whisk together the eggs, egg whites, cottage cheese, garlic powder, salt, and black pepper until combined.
- 3
Add the mix-ins
Stir in the cheddar cheese, chopped spinach, diced red bell pepper, and green onions.
- 4
Fill the muffin tin
Divide the mixture evenly between the muffin cups, filling each cup about three-quarters full.
- 5
Bake and cool
Bake for 18 to 22 minutes, or until the egg bites are set in the center. Let them cool for a few minutes before removing from the pan.
Tips
- Blend for a smoother texture: For smoother egg bites, blend the cottage cheese with the eggs and egg whites before adding the vegetables.
- Grease the muffin tin well: Egg bites can stick, so use a good amount of cooking spray or silicone muffin liners.
- Do not overbake: Pull the egg bites out when the centers are just set. Overbaking can make them rubbery.
Substitutions
- Change the cheese: Use mozzarella, pepper jack, feta, or Swiss instead of cheddar.
- Use different vegetables: Try mushrooms, broccoli, zucchini, tomatoes, or diced onion instead of spinach and bell pepper.
- Add meat: Add cooked turkey bacon, diced ham, chicken sausage, or ground turkey for even more protein.
Storage
Refrigerator
Store the egg bites in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze cooled egg bites in a freezer-safe bag or container for up to 2 months. Reheating: Reheat in the microwave for 20 to 40 seconds from the refrigerator, or a little longer from frozen.
Nutrition
- Serving Size
- Calories
- 260
- Protein
- 24g
- Carbohydrates
- 6g
- Fat
- 15g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 520mg
FAQ
Can I make cottage cheese egg bites ahead of time?
Yes. They are great for meal prep and keep well in the refrigerator for several days.
Do I need to blend the cottage cheese?
No, but blending gives the egg bites a smoother texture. If you do not mind small curds, whisking works fine.
Why did my egg bites deflate?
A little deflating is normal as they cool. Avoid overbaking and let them cool gently for the best texture.
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 the oven to 350°F. Spray a 12-cup muffin tin well with cooking spray so the egg bites release easily.
- Mix the egg base: In a large bowl, whisk together the eggs, egg whites, cottage cheese, garlic powder, salt, and black pepper until combined.
- Add the mix-ins: Stir in the cheddar cheese, chopped spinach, diced red bell pepper, and green onions.
- Fill the muffin tin: Divide the mixture evenly between the muffin cups, filling each cup about three-quarters full.
- Bake and cool: Bake for 18 to 22 minutes, or until the egg bites are set in the center. Let them cool for a few minutes before removing from the pan.
