These 3-ingredient cottage cheese egg bites are ultra-creamy, high in protein, and endlessly customizable, making them perfect for meal prep!
- Flavor: These tangy and cheesy egg bites are smooth and fluffy in texture, with savory flavor in every bite.
- Skill Level: Get light and fluffy sous-vide results in the oven! Just blend, bake, and enjoy.
- Prep Note: Make a batch (or two!) ahead and enjoy it at home, work, or on the go. Make egg bites without heating the oven in the Instant Pot or the air fryer.
- Tools: For easy removal, use silicone muffin liners or a silicone muffin tray.
Ingredient Tips for Cottage Cheese Egg Bites
- Cottage Cheese: Go for full-fat cottage cheese for the best flavor! Small or large curd cottage cheese won’t matter since it will be blended into a creamy base with the eggs and cheese.
- Eggs: This recipe uses whole eggs, but you can use a carton of egg whites if that’s what you have.
- Cheese: Cheese and eggs are a perfect pair! Cheddar, Swiss, Monterey Jack, Gruyere cheese, feta, or any blend of cheeses work in cottage cheese bites.
- Seasonings: Spice up these egg bites by adding some everything bagel (a kid-favorite!) seasoning, a taco blend seasoning, or a zesty Cajun seasoning.
Favorite Variations
When it comes to add-ins, almost anything goes. Just be sure to finely chop them so the egg bites stay intact.
- Meat: Add some extra protein by mixing in some bacon bits, diced ham, or crumbled sausage.
- Veggies: Tomatoes, bell peppers, mushrooms, spinach, or green onions provide must-try color, texture, and nutrients to egg bites.
Best Way to Store Egg Bites
Store cottage cheese egg bites in a covered container in the refrigerator for up to 4 days. Or freeze egg bites (see tips above) for up to 3 months and reheat in the microwave from frozen, or thaw first in the refrigerator.
More Amazing Egg Dishes
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Cottage Cheese Egg Bites
Cottage cheese egg bites are a quick and protein-packed breakfast made with blended eggs, cottage cheese, and cheddar, baked until fluffy and delicious.
Prevent your screen from going dark
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Preheat the oven to 300°F. Grease a silicone muffin pan or line a regular muffin pan with parchment liners.
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In a blender, combine eggs, cottage cheese, cheddar cheese, salt and pepper. Blend until smooth.
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Divide the egg mixture over 12 wells.
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Bake for 25-30 minutes or until the eggs are set.
Keep leftovers in an airtight container in the refrigerator for 3 days and in the freezer for 4 months.
Calories: 94 | Carbohydrates: 1g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 197mg | Potassium: 70mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 275IU | Calcium: 83mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Lunch, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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