Egg Bites with Cottage Cheese

If you love starting the day with a high-protein breakfast that’s full of cheesy flavor and creamy texture, these egg bites with cottage cheese are a must-try. Made with simple ingredients, they’re perfect for busy mornings or meal prep during busy weeks.

This cottage cheese egg bites recipe is inspired by the popular Starbucks egg bites but made at home with wholesome ingredients and much less effort. The best part? Just a few minutes of prep, and you’ll have a batch of easy egg bites ready for the week.

Why You’ll Love These Homemade Egg Bites

These cottage cheese egg cups are the perfect option for busy mornings and meal prep during busy weeks.

• Perfect addition: Works as a great option for breakfast, brunch, or a snack.
• High in protein: Each bite is packed with grams of protein, making it an amazing source of protein to boost your protein intake.
• Simple ingredients: Uses everyday pantry staples for a healthy breakfast that’s easy to make.
• Quick breakfast: Perfect for grabbing on the go — a great grab for school or work.
• Creamy, cheesy texture: The cottage cheese adds a velvety texture and fluffy texture, while sharp cheddar cheese brings that cheesy goodness.
• Easy to customize: Add optional add-ins like sun-dried tomatoes, green onion, fresh herb, or feta cheese for extra flavor.
• Meal prep friendly: Store in an airtight container and enjoy all week long.

Ingredients

• 10 slices bacon, cooked and chopped
• 8 large eggs (or use a mix of whole eggs and egg whites for lower fat)
• 1 cup cottage cheese (use your favorite cottage cheese brand)
• 4 ounces cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup red bell peppers, chopped

Kitchen Essentials (affiliate links): Muffin Tin | My Pottery Dishes

How to Make Egg Bites with Cottage Cheese

1. Preheat the oven to 350°F. Lightly coat muffin cups or paper liners with non-stick cooking spray.
2. In an immersion blender or regular blender, combine the egg mixture—eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper—until smooth and creamy.
3. Stir in cheddar cheese, bacon, and red bell peppers. Pour the mixture into prepared muffin cups, leaving a little room at the top.
4. Place the muffin pan on a baking sheet and bake for 20–25 minutes, until set and lightly golden.
5. Let them cool slightly, then store in an airtight container in the refrigerator for up to 5 days.

Optional Add-Ins for Extra Flavor

While this is a great recipe as written, you can change it up with optional add-ins to suit your taste:

• Sun-dried tomatoes and goat cheese for a tangy twist
• Monterey Jack, feta cheese, or gruyère cheeses for different cheesy flavor profiles
• Green onion or fresh herb for extra freshness
• A pinch of taco seasoning or red pepper flakes for heat

Best Pan for Baking Egg Bites

While many people love using a silicone muffin tray for making homemade egg bites because they pop out easily, I’ve found the perfect non-stick, non-toxic muffin tin that works even better. It bakes evenly and releases perfectly, even without muffin liners.

You can also use paper liners or lightly grease the cups with non-stick cooking spray if you prefer to use a metal muffin tin.

Recipe Tips

• No blender needed: If you don’t have a blender or immersion blender, whisk the egg mixture by hand. The cottage cheese won’t be blended in, but the egg bites are still creamy and delicious!
• Don’t overfill the muffin cups: Leave a little space at the top so the egg bites can rise without spilling over.
• Use freshly shredded cheese: It melts more smoothly.
• Let them cool: Allow the egg bites to cool for a few minutes before removing them from the pan so they hold their shape.

How to Store and Reheat

Here’s the best way to keep them fresh and ready to go:

• Refrigerate: Once cooled, place the egg bites in an airtight container. Store in the fridge for up to 5 days.
• Reheat: Warm one or two egg bites for 20–30 seconds in the microwave until heated through, or place on a sheet pan in the oven and reheat at 300°F for 8–10 minutes.

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