Cottage Cheese Egg Bites Recipe

This Cottage Cheese Egg Bites Recipe is a high-protein, low-carb breakfast you can make ahead for busy mornings. Fluffy, creamy, and endlessly customizable, these egg muffins are quick to prep and perfect for meal prep.

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Course: Breakfast, Brunch, Snack

Cuisine: American, High Protein, Low Carb

Prep Time: 10

Cook Time: 20

Cooling: 5

Total Time: 35

Servings: egg bites

Calories: 120kcal

Cost: $6–8 total

Equipment

1 Silicone muffin pan Or use a well-greased regular muffin tin
1 Mixing bowl Large enough to whisk all ingredients
1 Whisk For combining eggs and cottage cheese
1 Oven Preheated to 350°F

Ingredients

8 large eggs
1 cup cottage cheese full-fat for best texture
¼ cup shredded cheese cheddar, mozzarella, or preferred type
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ cup chopped spinach thawed & drained if using frozen (optional)
¼ cup diced bell peppers optional
2 tablespoon chopped chives or green onions, optional
¼ cup cooked bacon bits optional
¼ cup diced mushrooms optional
¼ cup sun-dried tomatoes chopped, optional

Instructions

Preheat oven to 350°F (175°C).
Grease muffin pan or use silicone mold.
Whisk eggs in a large bowl.
Stir in cottage cheese, shredded cheese, salt, pepper, and garlic powder.
Gently fold in vegetables or mix-ins if using.
Fill muffin cups ¾ full and tap tray to remove air bubbles.
Bake for 18–22 minutes until golden and set.
Let cool for 5 minutes in the pan.
Gently remove egg bites from the pan and serve warm or cool for storage.

Notes

You can mix and match the optional ingredients to your taste. These egg bites also store well in the fridge or freezer for a quick breakfast or snack.

Nutrition