Name: Cottage Cheese Egg Bites Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup full-fat cottage cheese; 6 large eggs; ¼ cup milk (any kind); ½ cup shredded cheddar cheese; ¼ cup diced bell peppers (optional); ¼ cup chopped spinach (optional); 2 strips cooked bacon, crumbled (optional); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon chopped parsley or chives

I never thought something so simple could be so satisfying until I whipped up these Cottage Cheese Egg Bites. They’re creamy, fluffy, and have the perfect golden crust that makes every bite irresistible. I first made them on a busy weekday morning, tossing together cottage cheese, eggs, and a few favorite herbs I had on hand. The moment they came out of the oven, I knew this would be a breakfast staple.

What I love most about these bites is their versatility. Whether I’m grabbing a quick breakfast before running errands or serving brunch to friends, they always feel just right. They hold together beautifully, reheat like a dream, and taste incredible hot or cold. And the best part? They’re low-carb, high-protein, and naturally gluten-free.

These egg bites remind me a bit of mini soufflés, but without the stress. They puff up in the oven, develop that golden crust on the edges, and carry a rich, custardy center. You can enjoy them plain or dress them up with vegetables, meats, or extra cheese. Trust me, once you try them, you’ll want a batch in your fridge every week.

Why You’ll Love This Cottage Cheese Egg Bites Recipe

These Cottage Cheese Egg Bites are quick to make and endlessly customizable. They take only a few ingredients and deliver a comforting, protein-packed meal or snack. They also freeze well, making them perfect for meal prepping. If you love recipes that are simple, wholesome, and family-friendly, this one checks every box.

How to Make the Cottage Cheese Egg Bites Recipe

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners for easy removal.

Step 2: In a blender, combine 1 cup of cottage cheese, 6 large eggs, and ¼ cup of milk (any kind). Blend until smooth and frothy.

Step 3: Stir in your mix-ins such as ½ cup shredded cheddar, diced bell peppers, spinach, or cooked bacon. Season with salt, pepper, and herbs like parsley or chives.

Step 4: Pour the mixture into the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes until the tops are golden and set.

Step 5: Let them cool in the pan for a few minutes before removing. Serve warm or allow to cool completely before storing.

Recipe Variations and Possible Substitutions

There are so many ways to customize these egg bites to your taste or what you have on hand. Swap out cottage cheese for ricotta or cream cheese for a different texture. Use egg whites only if you prefer a lighter version. For mix-ins, try crumbled feta and sun-dried tomatoes, mushrooms and Swiss, or jalapeño and Monterey Jack.

For dairy-free options, use dairy-free cheese and a splash of almond or oat milk. Vegetarians can enjoy these with a rainbow of veggies, while meat lovers might enjoy sausage crumbles or diced ham. The base is so forgiving, you can make it yours every time.

Serving and Pairing Suggestions

Cottage Cheese Egg Bites are ideal on their own for a quick snack or breakfast, but they also shine as part of a fuller spread. Serve them alongside fresh fruit, toasted sourdough, or a crisp side salad for a satisfying brunch. I love pairing them with a light tomato soup for a cozy lunch.

If you’re packing a lunchbox, they go great with crunchy veggie sticks and hummus. For something a bit more indulgent, try serving them with a buttery croissant or a dollop of herbed cream cheese on the side.

Storage and Reheating Tips

These bites store exceptionally well. Once they’re fully cooled, place them in an airtight container and refrigerate for up to 5 days. They also freeze beautifully—wrap each bite individually in plastic wrap and store in a freezer bag for up to 2 months.

To reheat, microwave refrigerated bites for about 30 seconds or pop them in the oven at 300°F (150°C) until warmed through. Frozen bites should be thawed overnight in the fridge or reheated directly from frozen by microwaving for 60 to 90 seconds.

Frequently Asked Questions

What kind of cottage cheese works best for egg bites?

I recommend using full-fat or 2% cottage cheese for the creamiest texture. Small curd blends more easily, but you can blend any type for a smooth result.

Can I make these without a blender?

Yes! Just whisk the ingredients thoroughly until the mixture is as smooth as possible. The texture may be slightly more rustic, but still delicious.

Are these egg bites keto-friendly?

Absolutely. They’re low in carbs and high in protein, which makes them perfect for a keto lifestyle.

How do I keep them from sticking to the muffin tin?

Use silicone liners or a well-greased non-stick muffin tin. Let them cool slightly before removing to help them release cleanly.

Can I add raw vegetables to the mix?

Yes, but it’s best to sauté high-moisture veggies like mushrooms or spinach first to prevent sogginess.

Related Recipe You’ll Like

If you’re a fan of these savory egg bites, you’ll love trying Herby Chicken Meatball Bowl, a flavorful and protein-rich dish perfect for lunches or dinners. You might also enjoy the cheesy comfort of Delicious Ooey Gooey Mac and Cheese or the easy and flavorful One Pot Creamy Sausage Rigatoni.

Save and Share This Recipe for Later

Don’t forget to pin this Cottage Cheese Egg Bites recipe to your favorite breakfast board on Pinterest so you can come back to it anytime. Sharing is caring—send this recipe to a friend who loves meal prep, or post your creation on Instagram and tag me. Let’s spread the joy of simple, nourishing food!

Yield: 12 egg bites