Description
Easy Cottage Cheese Egg Bites are a quick, protein-packed breakfast option combining creamy cottage cheese and fluffy eggs. Ready in under 30 minutes, these savory bites are perfect for busy mornings or a healthy start to your day. Versatile and kid-friendly, they can be customized with herbs, veggies, or meats, offering a convenient, nutritious, and delicious meal that’s easy to prepare and clean up.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- 1/4 cup milk or cream (choose based on desired richness)
- 1/4 cup grated cheese (optional, e.g., cheddar or parmesan)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins
- 2 tablespoons chopped fresh herbs (such as chives, parsley, or dill)
- 1/4 cup diced bell peppers, spinach, or mushrooms (for veggie boost)
- 1–2 tablespoons cooked bacon bits, ham, or sausage pieces (for meat lover’s variation)
- Pinch of cayenne pepper or chopped jalapeños (for spicy kick)
Instructions
- Prep Your Ingredients: Gather all ingredients including eggs, cottage cheese, milk or cream, and any desired add-ins. Preheat your oven to 350°F (175°C) and either lightly grease a muffin tin or line it with silicone cups for easy removal.
- Mix the Batter: In a large bowl, whisk the eggs until well combined. Add cottage cheese, milk or cream, salt, and pepper, then stir gently until the mixture is smooth. Fold in any optional add-ins like grated cheese, fresh herbs, or vegetables, taking care not to overmix.
- Portion and Bake: Evenly divide the batter into the muffin tin cups, filling each about three-quarters full to allow room for rising. Bake for 20 to 25 minutes until the egg bites are set and lightly golden on top. Begin checking doneness at 18 minutes using a toothpick.
- Cool and Enjoy: Remove the egg bites from the oven and let them cool briefly. Gently lift them out of the muffin cups and serve warm or at room temperature. Perfect for on-the-go breakfasts.
Notes
- Use full-fat cottage cheese for a richer and creamier texture.
- Do not overmix the batter to keep egg bites tender and airy.
- Silicone muffin cups help with easy removal without sticking.
- Adding a pinch of baking powder can give extra lift and fluffiness.
- Store leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in microwave for 30 seconds to 1 minute or warm in toaster oven for crisp edges.
- This recipe yields 10 to 12 egg bites depending on muffin tin size.
Nutrition
- Serving Size: 1 egg bite (assuming 12 servings)
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cottage cheese egg bites, protein breakfast, quick egg recipe, healthy breakfast, baked egg bites, low carb breakfast
