Cottage Cheese Egg Bites (5 different ways!)

Egg bites! These babies were all the rage back in 2017-2018, and even big coffee chains like Starbucks were adding them to their menu. It’s been years since I shared an egg bite recipe, and I almost forgot just how delicious, easy to make, and convenient they are for an on-the-go breakfast.

We’re back with fluffy, high-protein cottage cheese egg bites that come with 5 different flavor variations for you to choose your own breakfast adventure. I had so much fun testing these yummy, savory flavors, and each one is not only delicious, but also adds an extra boost of protein.

Whip up the base, add your fav mix-ins, and enjoy a nourishing morning with yummy breakfast sides! They’re freezer-friendly, too, so get ahead on breakfast for the next few weeks (and thank yourself later).

Base ingredients in these cottage cheese egg bites

The best part about these egg bites? They use one simple base recipe so that you can mix and match with your favorite add-ins! Here’s what you’ll need:

• Eggs: you’ll, of course, need eggs to create the little muffins.
• Cottage cheese: I love the boost of protein and fluffy texture that cottage cheese gives these egg bites. I recommend using 2% or low-fat cottage cheese! Do not use fat-free cottage cheese as it will end up making the egg bites too thin.
• Water: you’ll need a little water in the egg bites themselves to give them fluff.
• Seasonings: we’re just adding a little salt and pepper to season the egg bites.

Five different flavors to try

These are my go-to flavors and mix-ins for these cottage cheese egg muffins, but feel free to get creative with ingredients you have on hand!

• Spinach, Feta & Sundried Tomato: chopped, fresh spinach, drained, chopped sundried tomatoes, and crumbled feta cheese
• Breakfast Sausage & Cheddar: thawed, chopped maple apple breakfast chicken sausage (I love Applegate Farms) and shredded sharp cheddar cheese
• Bacon & Gruyere: cooked, chopped bacon and shredded gruyere cheese
• The Denver Omelette: chopped slices of ham, finely chopped green bell pepper and sweet onion, and shredded cheddar.
• Caprese: chopped Roma tomatoes, basil pesto, and shredded mozzarella or goat cheese.

Can I make them dairy-free?

If you can find a dairy-free cottage cheese (that’s not fat-free), feel free to use it! Then you can use your favorite dairy-free shredded cheeses (or simply omit the cheese in each flavor).

Cottage cheese egg bites in 4 steps

1. Prep your pan. Place a silicone muffin pan (this makes them easier to pop out!) on top of a rimmed baking sheet and spray each cup with nonstick cooking spray.
2. Blend the base. Start by blending the eggs, cottage cheese, water, and seasonings in a high-powered blender. Tap the blender on the counter a few times to remove any air bubbles.
3. Assemble the bites. Divide the egg mixture between all 12 cups of your muffin pan, then gently stir the chosen filling into each cup.
4. Bake, cool & devour. Carefully transfer the entire sheet pan (with the muffin tin on top) to your oven. Pour water on top of the baking sheet to help the egg muffins cook evenly and stay fluffy, and bake them up. Let them cool before digging in!

How do you know when egg bites are done?

I like to do the “jiggle test” — simply poke the tops of the egg muffins. If they are set and don’t jiggle, then they’re done.

What to serve with these egg muffins

I love topping my cottage cheese egg muffins with a little hot sauce and fresh avocado, then serving them with:

• Perfectly Crispy Roasted Breakfast Potatoes
• A toasted slice of Cinnamon Raisin Swirl Artisan Bread
• A fluffy Chocolate Chip Greek Yogurt Muffin
• A Banana Bread Zucchini Breakfast Cookie for a little something sweet
• Or my favorite Almond Cherry Smoothie

Tools you’ll need

• High-powered blender
• Silicone muffin pan
• Baking sheet
• Meal prep containers

Check out all of my fav kitchen tools here!

Storing & reheating tips

• To store: Store leftover bites in an airtight container in the fridge for up to 5 days or freezer for up to 1 month.
• To reheat: For refrigerated bites, microwave for 30-45 seconds. For frozen bites, defrost in the microwave until thawed, then microwave for 45 seconds to 1 minute.

More breakfast recipes you’ll love

• Peanut Butter and Jelly Oatmeal Bake
• Maple Apple Breakfast Chicken Meatballs
• Cottage Cheese Banana Oatmeal Protein Pancakes
• Sheet Pan Sausage Breakfast Hash
• High Protein Pumpkin Bagels

Get all of my breakfast recipes here!

I hope you love these cottage cheese egg bites! If you make them, be sure to leave a comment and a rating so I know how you liked them (and which flavors you tried). Enjoy, xo!

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Cottage Cheese Egg Bites (5 different ways)

5 from 5 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

ServesServes 6 servings

High-protein cottage cheese egg bites with 5 delicious flavor options! Choose from mix-ins like breakfast sausage and cheddar, caprese, or bacon and gruyere, and meal prep these easy cottage cheese egg bites during busy weeks. Freezer-friendly for the perfect grab-and-go breakfast!

Ingredients

• Base recipe:
• 8 large eggs
• 1 cup 2% cottage cheese (do not use fat free)
• 2 tablespoons water, plus more for the water bath
• 1 teaspoon kosher salt
• Lots of freshly ground black pepper
• Flavor options:
• Spinach, Feta & Sundried Tomato:
• 1 cup baby spinach, finely chopped
• ½ cup sundried tomatoes, drained and finely chopped
• ½ cup crumbled feta cheese
• Breakfast Sausage & Cheddar:
• 3.5 oz. frozen maple apple chicken breakfast sausage (I use Applegate Farms), thawed and chopped into ¼-inch pieces
• ⅔ cup shredded sharp cheddar cheese
• Bacon & Gruyere:
• 6 slices bacon, baked until crispy and chopped into bits
• ⅔ cup shredded gruyere cheese
• The Denver Omelette:
• 3 slices ham, chopped into small bits
• ½ green bell pepper, finely chopped
• ¼ sweet onion, finely chopped
• ⅔ cup shredded cheddar cheese
• Caprese:
• 2 roma tomatoes, finely chopped
• 4 tablespoons basil pesto
• ⅔ cup shredded low-moisture mozzarella cheese (or 2 to 3 ounce goat cheese crumbles)

Instructions

• Preheat the oven to 350ºF. Place a silicone muffin pan (with 12 individual cups) onto a rimmed baking sheet. Spray the muffin cups generously with cooking spray.
• In a large high powered blender, add the eggs, cottage cheese, water, salt, and pepper. Blend for about 15 seconds until the cottage cheese is fully blended. Gently tap the blender pitcher on the counter a few times to remove any air bubbles.
• Fill each of the 12 muffin cups about ¾ of the way up with the egg mixture.
• VARIATIONS: Feel free to make any of the following versions below:

  Spinach, Feta & Sundried Tomato: Divide the chopped spinach and sundried tomato between the 12 egg cups and use a spoon to gently stir them in. Top each egg cup with a sprinkle of crumbled feta.

  Breakfast Sausage & Cheddar: Divide the chopped sausage between the 12 egg cups and use a spoon to gently stir it in. Top each egg cup with a sprinkle of shredded cheddar.

  Bacon & Gruyere: Divide the chopped bacon between the 12 egg cups and use a spoon to gently stir it in. Top each egg cup with a sprinkle of shredded gruyere.

  The Denver Omelette: Divide the chopped ham, pepper, and onion between the 12 egg cups and use a spoon to gently stir them in. Top each egg cup with a sprinkle of shredded cheddar.

  Caprese: Divide the chopped tomato between the 12 egg cups, add about a teaspoon of pesto to each cup, and use a spoon to gently stir them in. Top each egg cup with a sprinkle of shredded mozzarella.
• Carefully transfer the sheet pan to the oven and pour about 2 cups of water onto the baking sheet – this will help the egg bites to cook evenly and stay fluffy! Bake for 35 to 40 minutes until the egg bites are set and do not jiggle when you poke the top with your finger. Let cool for 10 minutes before removing the bites from the pan.

Recipe Notes

Storage: Store leftover bites in an airtight container in the fridge for up to 5 days or freezer for up to 1 month.

Reheating: For refrigerated bites, microwave for 30-45 seconds. For frozen bites, defrost in the microwave until thawed, then microwave for 45 seconds-1 minute.

Nutrition

Serving: 2egg bites (just the base)Calories: 129calCarbohydrates: 2.1gProtein: 12.7gFat: 7.2gSaturated Fat: 2.6gSugar: 1.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats