Introduction

Fluffy Cottage Cheese Egg Bites are a delicious and protein-packed breakfast option that’s easy to make. These savory bites combine creamy cottage cheese with eggs and your favorite mix-ins for a satisfying start to your day.

Seven round, golden-brown mini egg cakes sit closely together on a white rectangular plate placed on a white marbled surface. Each mini cake has two layers: a slightly browned, crispy top layer sprinkled with small green herb pieces, and a thicker bottom layer that is pale yellow with small black pepper flakes throughout. The edges of the cakes are evenly browned, giving a crispy texture, while the centers look soft and moist. Small bits of green herbs are also scattered on the plate for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Eggs (Provide structure and richness.)
1 cup Cottage Cheese (Adds creaminess and protein.)
1 cup Shredded Cheese (Cheddar, mozzarella, or Swiss.)
1/4 cup Milk (Helps create a smooth batter.)
1/2 teaspoon Salt (Essential for enhancing flavors.)
1/4 teaspoon Black Pepper (Gives warmth and sharpness.)
1/2 teaspoon Garlic Powder (Adds depth of flavor.)
1/2 teaspoon Onion Powder (Offers subtle sweetness.)
1 cup Chopped Vegetables (Bell peppers, spinach, mushrooms.)
1 cup Cooked Turkey Bacon or Chicken Sausage (Optional for extra protein.)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease a muffin tin or line it with silicone muffin cups.
Step 2: In a high-speed blender, combine eggs, cottage cheese, shredded cheese, milk, salt, black pepper, garlic powder, and onion powder. Blend until smooth.
Step 3: Pour the blended mixture into a bowl and gently fold in the chopped vegetables and cooked turkey bacon or chicken sausage if using.
Step 4: Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Step 5: Bake for 20-25 minutes, until the egg bites are set and slightly golden on top.
Step 6: Let them cool in the pan for 5 minutes before carefully removing from the muffin tin. Serve warm or at room temperature.

Tips & Variations

Use different cheeses like feta or pepper jack to change the flavor profile.
Swap vegetables according to season or preference—zucchini, tomatoes, or kale work well.
For a dairy-free option, replace cottage cheese and shredded cheese with a plant-based alternative.
To make these bites ahead, prepare the mixture and refrigerate overnight before baking.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for about 30 seconds or until warmed through. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows eight small round bite-sized potato stacks on a white rectangular plate, each about two layers high. The bottom and sides are a golden brown, crispy roasted potato layer, while the middle is a soft white creamy cheese filling. The top layer of potato is browned and slightly crispy with specks of fresh green herbs scattered on top for garnish. The plate sits on a white marbled surface, giving the whole scene a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites without a blender?

Yes, you can whisk the eggs, cottage cheese, milk, and seasonings thoroughly by hand until smooth, then fold in the other ingredients.

Are these egg bites suitable for meal prep?

Absolutely! They store well in the fridge and freezer, making them a convenient option for quick breakfasts or snacks throughout the week.

Fluffy Cottage Cheese Egg Bites Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

These Fluffy Cottage Cheese Egg Bites are a protein-packed, creamy, and savory breakfast option perfect for busy mornings or meal prep. Combining eggs, cottage cheese, shredded cheese, and a mix of vegetables and optional cooked meats, these bites are baked to a soft, golden perfection and provide a delicious and nutritious start to your day.

Author: zara
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 egg bites 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Egg Mixture

6 large Eggs
1 cup Cottage Cheese
1 cup Shredded Cheese (cheddar, mozzarella, or Swiss)
1/4 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder

Add-ins

1 cup Chopped Vegetables (bell peppers, spinach, mushrooms)
1 cup Cooked Turkey Bacon or Chicken Sausage (optional)

Instructions

Preparation: Preheat the oven to 325°F (163°C) and grease a muffin tin or line a silicone muffin tray to prevent sticking.
Blend the Egg Mixture: In a high-speed blender, combine the eggs, cottage cheese, shredded cheese, milk, salt, black pepper, garlic powder, and onion powder. Blend until the mixture is smooth and well combined.
Mix in Add-ins: Pour the blended egg mixture into a bowl and gently stir in the chopped vegetables and cooked turkey bacon or chicken sausage, if using, ensuring an even distribution.
Fill Muffin Cups: Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full to allow room for puffing during baking.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
Cool and Serve: Let the egg bites cool in the pan for 5 minutes before carefully removing them from the tin. Serve warm or store for later.

Notes

Use a high-speed blender for the smoothest texture.
Feel free to swap in your favorite veggies or cheese varieties.
These egg bites can be refrigerated for up to 4 days or frozen for meal prep.
Baking time may vary slightly depending on your oven and muffin tin size.
Silicone muffin trays work best for easy removal without sticking.

Keywords: fluffy egg bites, cottage cheese egg bites, baked egg bites, protein breakfast, healthy breakfast bites, egg muffin cups, low fat egg bites