Egg Bites and breakfast spread with fresh fruit and toast on a counter.
Cottage Cheese Egg Bites

Cottage Cheese Egg Bites

Recipe by Lydia Fournier
Not Yet Reviewed

This convenient, protein-packed egg bites recipe is here to save your mornings. Made with simple ingredients (just eggs, cottage cheese, salt, and your choice of mix-ins), they’re easy to throw together and to customize. Think ham and cheese, broccoli and cheddar, or sun-dried tomatoes and spinach — or get inspired by lingering leftovers. Whatever your choice of add-ins, these egg bites are light, creamy, and irresistibly savory. With a batch in your refrigerator to reheat at a moment’s notice, your weekday breakfasts will feel less hectic and more satisfying.

Prep
15 mins
Bake
20 to 22 mins
Total
35 mins
Yield
12 egg bites
Egg Bites seen from the top showing greens and a cross-section of one with quiche like interior and cottage cheese within. - select to zoom
Egg Bites seen from the top showing greens and a cross-section of one with quiche like interior and cottage cheese within. - select to zoom
Egg Bites stacked on a plate with a cross-section showing a quiche like interior with greens, cottage cheese, and red pepper. - select to zoom
Egg Bites and breakfast spread with fresh fruit and toast on a counter. - select to zoom
Egg Bites stacked on a plate with a hand picking one up off the top. - select to zoom
Egg Bites on a baking tray. - select to zoom
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Instructions

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  1. Preheat the oven to 325°F with a rack in the center. Place a wire rack on top of a large baking sheet, then place 12 nonstick baking cups on top. Lightly grease the cups with nonstick spray. (No nonstick baking cups? See “tips,” below for instructions on baking in a standard muffin pan.) 

  2. Divide the mix-ins evenly among the 12 cups; aim for about 1 tablespoon of mix-ins per muffin cup for best results. The cups will be about halfway full. 

  3. In a blender, combine the cottage cheese, eggs, salt, and pepper. Blend the mixture in short bursts until the cottage cheese becomes slightly smoother (the curds will break down a bit), about 30 to 60 seconds total. (Avoid overprocessing — a few small curd specks are fine.) 

  4. Pour the egg mixture over the fillings in each muffin cup; each cup will be nearly full. 

  5. Bake the egg bites, still on the wire rack set on top of the pan, for 20 to 22 minutes, until set in the centers. A digital thermometer should read 180°F in the center.  

  6. Remove from the oven and let cool for a few minutes before unmolding and serving. Egg bites are best enjoyed warm.  

  7. Store leftover egg bites in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat from frozen, place the egg bites in the refrigerator overnight to thaw, then reheat in the microwave before serving. 

Tips from our Bakers

  • Customize these Egg Bites with your favorite flavors and the ingredients you have on hand. We like using a combination of cheese (like shredded cheddar or Gruyère), meat (like ham or cooked bacon or sausage), vegetables (steamed broccoli, diced jalapeños, or sautéed kale), and/or herbs and alliums (thyme, chives, or caramelized onions).   

  • If you don’t have nonstick baking cups, the Egg Bites can be baked in a standard muffin pan. Place the pan on a rimmed baking sheet, grease the wells with nonstick spray, then add the mix-ins and the egg mixture. Fill the rimmed baking sheet with about 3 cups of hot water (from the tap is fine), so that water reaches about 1/4" up the muffin pan. (This water bath will keep the texture of the Egg Bites creamy and custardy!) Bake as directed.  

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