Cottage Cheese Egg Bites

Name: Cottage Cheese Egg Bites
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 7 to 8 large eggs; 1 cup cottage cheese; 1 cup shredded cheese (cheddar, Colby jack, or your favorite blend); Salt and pepper, to taste; (Optional) Add-ins: cooked bacon bits, chopped veggies, herbs

Jump to Recipe

These Cottage Cheese Egg Bites are everything you want in a weekday breakfast — quick, satisfying, and packed with protein. They’re fluffy, creamy, endlessly customizable, and (bonus!) freezer-friendly.

Whether you’re racing out the door or planning ahead for meal prep, these little bites will be your new go-to.

Why Make Cottage Cheese Egg Bites?

Let’s be real — regular egg muffins can get rubbery. But add cottage cheese to the mix, and something magical happens.

They’re softer, fluffier, and way more tender
Cottage cheese adds protein without overpowering the flavor
The texture is silky thanks to the dairy and eggs working together

You can also toss in all kinds of extras: cooked bacon, spinach, peppers, herbs, shredded chicken — you name it.

Stacked savory egg muffins with bacon and cheese on a white marble surface.

Ingredients (Makes About 12 Egg Bites)

7 to 8 large eggs
1 cup cottage cheese
1 cup shredded cheese (cheddar, Colby jack, or your favorite blend)
Salt and pepper, to taste
(Optional) Add-ins: cooked bacon bits, chopped veggies, herbs

How to Make Them

1. Mix the Base

Crack the eggs into a big bowl. Whisk ‘em up. Add the cottage cheese, shredded cheese, salt, and pepper. Stir until everything’s well combined.

Pro tip: If you want a smoother texture, blend the eggs and cottage cheese in a blender first, then stir in the shredded cheese and extras.

2. Fill the Muffin Tin

Grease your muffin pan really well — nobody likes stuck-on eggs. Pour the mixture into each cup, filling about ¾ of the way.

3. Bake

Preheat the oven to 325–350°F (165–175°C). For the softest, most tender bites, place a small baking dish filled with water on the bottom rack of your oven. This creates gentle steam and keeps the bites moist.

Bake for 23 to 25 minutes until set and slightly golden.

4. Cool and Serve

Let them cool for a few minutes before removing from the pan. They should pop out easily if your pan was greased well. Serve warm or stash them for later.

Top-down view of savory egg muffins with bacon, cheese, and herbs arranged on a white serving platter.

Easy Variations & Ideas

Add chopped spinach, mushrooms, bell peppers, or onions for extra nutrition
Swap the cheddar for feta, pepper jack, or even goat cheese
Stir in cooked sausage, chopped ham, or shredded rotisserie chicken
Make it spicy with jalapeños or red pepper flakes
Add fresh herbs like parsley, dill, or chives

Storage Tips

These egg bites are meal prep champs:

Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze in a single layer first, then transfer to a freezer bag — keeps for up to 2 months
Reheating: Microwave for 20–30 seconds straight from the fridge, or 1–2 minutes from frozen

FAQ

Are these gluten-free?

Yep — as long as none of your add-ins contain gluten, this recipe is naturally gluten-free.

Can I prep these ahead of time?

Definitely. That’s the whole point! Whip up a batch (or two) on Sunday and enjoy grab-and-go breakfasts all week long.

Can I make these without cottage cheese?

Technically yes, but the texture won’t be as creamy or fluffy. You can swap in ricotta or Greek yogurt, but it’s not quite the same magic.

If you want to keep the high-protein breakfast train going, check these out on your site:

Try these crispy cottage cheese pancakes for a sweet and savory protein boost
Into savory breakfasts? These spinach and cottage cheese bagels are a must-try
Want something even heartier? This breakfast casserole makes a great partner to your egg bites