These creamy, high-protein cottage cheese egg bites are super customizable, and perfect for meal prep grab-and-go breakfasts.
I’ve been on a cottage cheese kick lately, and since I already have a few egg bite recipes, I just had to try this version. They’re really good, you’ve got to try them!
Why you’ll love this recipe
- High-protein and filling: Packed with protein from eggs and cottage cheese to keep you satisfied.
- Customizable: Throw in your favourite veggies, cheese, or spices to make them totally your own.
- Perfect for meal prep: Make a batch ahead of time, and you’ve got easy breakfasts all week.
Ingredients and substitutions
- Cooking spray – Butter or oil can also be used to grease the muffin tin.
- Eggs – Eggs are essential for this recipe; you could also use egg whites only for a lighter version.
- Cottage cheese – Kind of essential too since these are cottage cheese egg bites!
- Cornstarch – Optional so you an leave it out or use arrowroot powder for a similar effect.
- Roasted red pepper – Any bell pepper will work, the roasted red pepper just gives them more flavour.
- Spinach – Kale, Swiss chard, or other leafy greens are good alternatives.
- Cheddar cheese – Any cheese like mozzarella, Swiss, gouda, or pepper jack work.
How to make these cottage cheese egg bites
Step 1: Add ingredients to blender
Add eggs, cottage cheese, cornstarch and salt to blender.
Step 2: Blend
Blend until just combined and creamy.
Step 3: Prepare the muffin tin
Place the muffin tin on baking sheet and fill the sections with toppings and egg mixture. Carefully pour some boiling water in the bottom baking sheet.
Step 4: Bake and enjoy
Bake in the oven until set and enjoy!
Tips and Variations
These egg bites are so easy to make, but here are some tips and variations to ensure you’ll love them:
- Prep your pan well: Grease the muffin tin with cooking spray so the egg bites pop out easily.
- Don’t skip the water bath: It cooks the egg bites gently and keeps them creamy while baking.
- Let them cool: Allow the egg bites to sit for a few minutes before removing to help them hold their shape.
- Mix it up: Swap in your favourite veggies and protein like spinach, mushrooms, cooked bacon, or sausage and switch up the cheese.
- Spice it up: Add paprika, garlic powder, or fresh herbs like chives or parsley for extra flavour.
Frequently asked questions
Do I need to use a blender?
I recommend it because it makes the egg mixture super smooth and creamy. You can whisk by hand, but the texture will be chunkier and different.
How do I stop the egg bites from being watery or collapsing?
They will naturally sink a little as they cool, but to minimize it, don’t over mix and bake them low and slow. Make sure the eggs and cottage cheese are measured accurately and let them cool in the muffin tin for a few minutes before removing.
What’s the purpose of using a water bath when baking egg bites?
The water bath keeps the heat gentle and even so the egg bites cook slowly. This helps them stay soft and creamy all the way through. Please be careful when moving them in and out of the oven!
Storing and reheating
Storing: Store egg bites in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the microwave for approximately 30 seconds or until warmed through.
Freezing: Freeze cooked egg bites in a single layer in an airtight, freezer-safe container or resealable bag for up to 3 months.
Defrosting and reheating: Thaw overnight in the fridge or microwave from frozen for 1–2 minutes until heated through.
More easy egg bite recipes
Cottage Cheese Egg Bites
Equipment
Ingredients
- Cooking spray
- 8 eggs
- 2 cups cottage cheese
- 1 tbsp cornstarch optional, for creaminess
- 1/4 tsp salt
Optional mix ins
- 1/4 cup roasted red pepper
- 1/2 cup chopped spinach
- 1/2 cup cheddar cheese grated
Instructions
- Preheat oven to 300 F and boil water in a kettle.
- Add eggs, cottage cheese, cornstarch and salt to a blender, blending on high until just combined and creamy.
- Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide fillings of choice among muffin tin cups, then divide egg filling among the cups.
- Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
- Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!