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Cottage Cheese Egg Bites

By: Author Jenna Margot

Posted on

Cottage Cheese Egg Bites

Hey y'all! If you love a breakfast that’s fluffy, cheesy, and seriously satisfying, these Cottage Cheese Egg Bites are about to be your new go-to. They’re high in protein, endlessly customizable, and perfect for busy mornings, brunch spreads, or grab-and-go snacks. Let’s get cooking!

Why You’ll Love These Cottage Cheese Egg Bites

  • High-protein and filling, keeping you energized all morning.
  • Silky, fluffy texture thanks to a quick blend and gentle bake.
  • Perfect for meal prep—make once, enjoy all week.
  • Endlessly customizable with veggies, meats, and cheeses.
  • Kid-friendly and freezer-friendly for zero-stress breakfasts.

Ingredients for Cottage Cheese Egg Bites

  • 8 large eggs (about 400 g)
  • 1 cup (240 g) cottage cheese, 4% milkfat preferred
  • ½ cup (60 g) shredded sharp cheddar or Gruyère
  • ¼ cup (60 ml) milk or half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika (optional)
  • 1 tablespoon finely chopped chives (or green onions)
  • Cooking spray or 1 tablespoon neutral oil (for greasing)

Optional mix-ins (choose up to 1 cup total):

  • ½ cup finely diced bell pepper
  • ½ cup chopped, sautéed spinach (well-squeezed dry)
  • ⅓ cup cooked crumbled bacon or breakfast sausage
  • ¼ cup diced red onion or scallions
  • ¼ cup diced jalapeño (for heat)

Prep Time, Cook Time, and Yield

Prep: 10 minutes | Cook: 22–25 minutes | Total: 35 minutes | Yield: 12 standard muffin-size egg bites

Directions: How to Make Cottage Cheese Egg Bites

Step 1: Prep the pan and oven

Preheat oven to 300°F (150°C). Grease a 12-cup muffin tin generously with cooking spray or oil. Set the muffin tin inside a deep roasting pan to prepare for a gentle water bath.

Step 2: Heat the water

Bring a kettle or pot of water to a simmer. You’ll pour this hot water around the muffin tin to create a steamy environment that keeps the egg bites delicate and custardy.

Step 3: Blend the silky base

In a blender, add eggs, cottage cheese, milk, salt, pepper, garlic powder, and smoked paprika. Blend on high for 20–30 seconds until completely smooth and frothy. Stir in chives and shredded cheese (and any cooked mix-ins) by hand.

Step 4: Fill the cups

Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full. Tap the pan gently to release any big air bubbles.

Step 5: Create the water bath

Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the muffin tin. Transfer to the oven.

Cottage Cheese Egg Bites

Step 6: Bake to perfection

Bake for 22–25 minutes at 300°F (150°C), until the tops are just set and barely jiggle in the center. An instant-read thermometer should read 165°F (74°C). Let cool in the pan for 5 minutes, then run a thin knife around edges and lift out.

Notes for the Best Cottage Cheese Egg Bites

  • For extra-smooth bites, blend until curds disappear and the mixture is foamy; this traps air for a light, fluffy texture.
  • A water bath helps prevent rubbery eggs—learn more about why it works from Serious Eats: how to make a water bath.
  • Handle eggs safely and refrigerate leftovers promptly; see USDA egg safety guidelines: Egg Safety (USDA FSIS).

Variations: Spin on Cottage Cheese Egg Bites

  • Veggie Lovers: ½ cup diced bell pepper + ½ cup sautéed spinach + ¼ cup feta, swap cheddar for feta, add a pinch of oregano.
  • Turkey Bacon & Cheddar: ½ cup cooked crumbled turkey bacon + ½ cup sharp cheddar, add ½ teaspoon Dijon mustard.
  • Spicy Southwest: ¼ cup diced jalapeño + ½ cup pepper jack + ¼ cup corn, finish with a sprinkle of chili powder.

Required Equipment

  • 12-cup muffin tin (silicone or metal)
  • Deep roasting pan (for water bath)
  • Blender
  • Kettle or pot (for hot water)
  • Measuring cups and spoons
  • Cooking spray or oil, spatula, and thin paring knife

Storage: Keeping Cottage Cheese Egg Bites Fresh

  • Refrigerate: Cool completely, then store in an airtight container up to 4 days.
  • Freeze: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen.
  • Reheat: Microwave 30–45 seconds (from chilled) or 60–75 seconds (from frozen). Oven: 300°F (150°C) for 8–10 minutes, covered.

Serving & Pairings

  • Serve warm with salsa, hot sauce, or a swipe of pesto.
  • Pair with fresh fruit, avocado toast, or a light green salad.
  • Make it a brunch spread with crispy potatoes and coffee or tea.

Pro Tips for Perfect Cottage Cheese Egg Bites

  • Use 4% milkfat cottage cheese for the creamiest, most luxurious texture; it blends ultra-smooth.
  • Cook mix-ins first (like peppers or spinach) and squeeze out excess moisture to avoid watery bites.
  • For a lighter option, you can sub half the eggs with liquid egg whites—still tender if you keep the water bath. Curious about cottage cheese nutrition? Check this Cleveland Clinic overview: Is Cottage Cheese Good for You?

FAQ: Cottage Cheese Egg Bites

Can I make these without a water bath?
Yes—bake at 325°F (165°C) for about 18–22 minutes without the water bath. They’ll be a bit firmer; check early to avoid overcooking.

Can I use only egg whites?
Yes. Use 2 cups (480 ml) liquid egg whites or about 10 large egg whites. Texture will be slightly less rich; the water bath helps keep them tender.

Can I make them dairy-free?
Cottage cheese is dairy-based, but you can try a lactose-free cottage cheese. Fully dairy-free swaps change the flavor/texture; if you experiment, add 1–2 tablespoons nutritional yeast for savory notes.