Cottage Cheese Egg Bites
Let’s Talk About My Love Affair With Cottage Cheese Egg Bites
Alright, so full disclosure: I used to turn my nose up at cottage cheese (don’t judge me). The texture, the look—just wasn’t my jam. But then I crashed at my friend’s place after a really late movie, and she whipped up these egg bites in the morning—cottage cheese and all. Basically, I’ve never looked back. Now my nephew asks for these every time he sleeps over. And I get why—they’re soft, cheesy, and sort of like an omelet met a cloud. I mean, who wouldn’t want to start the day with a tiny, puffy snack you can eat with one hand? Sometimes I pretend I’m making them for him, but really, it’s for me.
Why I Keep Making These (Even When I’m Half Awake)
I make these cottage cheese egg bites when I’m shuffling around in the morning and don’t want to wash five pans. My family goes absolutely bonkers for them (pretty sure my sister hid the last batch at the back of the fridge—love you, Jen). Plus, you can just dump in whatever’s lurking in your veggie drawer or cheese bin. Once, I forgot to grease the pan, and, well, let’s just say it wasn’t pretty, but nothing a little extra cheese couldn’t fix. These are also a total save when you have three minutes to pack lunch before school, trust me.
What You’ll Need (Plus My Odd Substitutes)
- 6 large eggs (farm eggs are dreamy but store eggs work just fine)
- 1 cup cottage cheese (I like full-fat for richness, but hey, use what’s in the fridge)
- 1/2 cup shredded cheese—cheddar, swiss, gouda, whatever you’ve got; sometimes I even use that shredded bag mix (controversial, I know)
- 1/2 cup diced veggies (bell peppers are lovely, but last week I tossed in spinach and a stubborn half-tomato; it rocked)
- Optional: small handful cooked bacon or ham, or skip for meatless days
- Salt and pepper to taste—my grandmother always insisted on smoked paprika too, but that’s up to you
How I Actually Make Cottage Cheese Egg Bites
- Preheat your oven to 350°F (about 180°C if you’re on the Celsius team). Grease a standard muffin tin well. Like, don’t skimp—you’ll thank me later.
- In a bowl, whisk the eggs until pretty mixed. Add cottage cheese and whisk again. I used to try to blend it until smooth, but I swear it’s fine lumpy (I actually like a few little curds for texture now).
- Stir in shredded cheese, veggies, and whatever else you’re feeling today. Sprinkle a bit of salt and pepper—then a pinch more, unless you’re weirdly cautious like my uncle.
- Pour or ladle the mixture into the muffin tin. I aim to fill each about 3/4 of the way full, but sometimes I get distracted and overflow a couple. It never hurts.
- Bake in the middle of your oven for about 20 to 25 minutes—until they puff up and look golden. If you give the tin a little shake and the centers aren’t jiggly, you’re good. This is the point where I’ll often poke one with a fork and try to steal a hot bite; proceed with caution.
- Let them cool a few minutes. Sometimes they shrink; that’s normal. Run a knife around the edge if they’re clinging for dear life.
Things I’ve Learned the Hard Way (Notes)
- Don’t use fat-free cottage cheese unless you like your egg bites kind of, well, sad.
- If you skip greasing the muffin tin, you might as well consider a chisel. Actually, lining with parchment cups is a sneaky hack I learned after cursing under my breath one too many times.
- I used to think you needed a fancy blender, but I like mixing by hand—the bites stay fluffier, in my opinion.
Some Wild Variations I’ve Tried (And One Fail)
- Spinach and feta—10/10 recommend!
- Leftover roasted veg and goat cheese—fancy-feeling without too much effort.
- Sriracha and green onions for a little kick (maybe too much, once…tasted like self-inflicted punishment, but you might love it)
- Once, I added chopped pineapple. Nope. Never again. Not all experiments pay off.
My Trusty Gear (With a Plan B)
You really just need a muffin tin—12-hole, nonstick if you’re luckier than me. Or if you don’t have one, you can use oven-safe ramekins or, a little weird but workable, silicone cupcake liners on a baking sheet. Oh and, if all else fails, improvise with a small casserole dish and cut squares; nothing says you have to go round!
Keeping ‘Em Fresh (But We Never Get That Far)
Store any leftovers (if there are any—I mean, really) in an airtight container in the fridge for up to 3 days. I like to zap them in the microwave for about 15 seconds—super soft, no fuss. Freezing works too, but mine are always gone before I get that far. Maybe you’ll have the willpower?
How I Serve These (And Sometimes Sneak One Early…)
Honestly, I usually serve these with a heap of fresh salsa, or, when I’m feeling fancy, a dollop of sour cream. My sister swears by them with hot sauce. If it’s Sunday brunch: fruit salad on the side, or even some crusty bread for mopping. Oh, and last time, we improvised brunch mimosas—can’t officially recommend that for breakfast every day, but, you do you.
Pro Tips (Aka, My Humble Lessons)
- I tried to rush the cooling step once. Huge regret; the edges stick and you get sad, mangled egg bites. Let them cool a couple minutes! Actually—it’s a must.
- Don’t go overboard on the salt if your cheese is salty. Been there, tasted that, drank a gallon of water.
FAQ, Straight From My Family Group Chat
- Can I make these dairy free? Yep—use your fave plant-based cheese and a dairy free cottage cheese (No, I didn’t know they made that either. Try Simply Whisked’s recipe if you’re curious).
- Do I need to cook the veggies first? You can, especially if they’re hard (looking at you, raw carrots), but softer stuff like spinach or peppers is fine raw, in my book.
- Could I make this in an Instant Pot? Maybe? I’ve seen it done. I’m old-school, so I still oven bake. I do like this Instant Pot egg bite guide if you’re more adventurous!
- What if I don’t have cottage cheese? Ricotta works too—different vibe, but tasty. Greek yogurt almost pulls it off (just a tad tangier).
- Are these better hot or cold? I think they’re great both ways, but honestly, I love them at room temp. They’re like, a kitchen chameleon, really.
Quick digression before I forget: my neighbor Phil tried to make these but swapped eggs for blended tofu. Wasn’t half bad, though he dropped the muffin tin, and his dog scored three bites before anyone else. So, don’t stress if yours fall apart—the dog will love ’em.
Need a deeper dive on meal-prep breakfast ideas? I actually borrow tips all the time from Pinch of Yum’s handy roundup—definitely worth a look!
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
Instructions
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1Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray.
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2In a large bowl, whisk together eggs, cottage cheese, and shredded cheddar cheese until well combined.
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3Stir in chopped spinach, diced red bell pepper, garlic powder, salt, and black pepper.
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4Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
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5Bake for 20-25 minutes, or until egg bites are puffed and set in the center.
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6Let cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
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2In a blender, combine the eggs and cottage cheese. Blend until smooth and creamy.
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3Transfer the egg mixture to a large bowl. Stir in shredded cheddar cheese, chopped spinach, red bell pepper, green onions, salt, and black pepper.
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4Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
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5Bake for 22-25 minutes, or until the egg bites are set and lightly golden on top. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
