Cottage Cheese Egg Bites
These Cottage Cheese Egg Bites are soft, fluffy, and packed with protein. Perfect for busy mornings or meal prep, they can be customized with your favorite veggies, cheeses, and proteins.
Equipment
- Muffin tin or silicone muffin cups
- Blender or food processor
Ingredients
- 4 large eggs
- ½ cup cottage cheese full fat or low fat
- ¼ cup milk dairy or plant-based
- ½ cup shredded cheese cheddar, mozzarella, or favorite
- ½ cup diced vegetables spinach, bell peppers, tomatoes, mushrooms
- Salt and pepper to taste
- Optional: cooked bacon ham, or sausage bits
- Nonstick spray or muffin liners
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or line with silicone muffin cups.
- Blend eggs, cottage cheese, milk, salt, and pepper in a blender or food processor until smooth and creamy.
- Chop vegetables and optional proteins, and grate cheese if needed.
- Pour a small amount of the egg mixture into each muffin cup (about ¼ full). Add vegetables, proteins, and cheese, then pour more egg mixture to nearly fill each cup, leaving space at the top.
- Bake for 20–25 minutes, or until tops are set and slightly golden. A toothpick inserted should come out clean.
- Cool for a few minutes before removing from the tin. Serve immediately or store for later.
Notes
• Blend eggs and cottage cheese thoroughly for creamy texture.
• Don’t overfill muffin cups—they puff up while baking.
• Lightly season before adding fillings; cheese and vegetables add flavor.
• Let cool slightly before removing to prevent sticking.
• Don’t overfill muffin cups—they puff up while baking.
• Lightly season before adding fillings; cheese and vegetables add flavor.
• Let cool slightly before removing to prevent sticking.