Egg Bites with Cottage Cheese Recipe
How I Started Making Egg Bites (and Why My Aunt Still Laughs About It)
If you’d told me a few years ago I’d be this obsessed with egg bites, I probably would’ve said they’re fine but “why not just make scrambled eggs?” (Yes, younger me was a little naive). But then I had one of those dollar-sized, creamy egg bites from that big coffee chain—I think you know the one—and I got hooked. Only, I didn’t want to remortgage my house for breakfast. Enter cottage cheese. I tried a dozen versions before nailing this one, which now gets requested so often my oven groans. Also? I still laugh remembering the first time I made it, and forgot the muffin tin was silicone. The thing nearly flopped straight onto the floor—don’t do that!
Why I Make These Over and Over (Especially on Busy Mornings)
I pull out this egg bites with cottage cheese recipe when I need something that feels fancy but comes together fast. My family goes bonkers for them (even my cousin who says “eggs are weird” unless I hide the texture with cheese). Plus, they’re portable—you can eat them in the car if you’re running late, just don’t tell my gran I said it’s okay to eat in the car. Oh, and if you’re like me and accidentally burn toast every other day, these are weirdly forgiving. Nothing sticks, nothing dries out. Total breakfast win.
Alright, Here’s What You’ll Need
- 6 large eggs (honestly, any size will do, just adjust cooking time if they’re small)
- 1/2 cup cottage cheese (I go for full-fat, but low-fat works; my grandmother swears by Brand X, but supermarket stuff is fine)
- 1/4 cup grated cheddar (swap in mozzarella if that’s what you’ve got, or skip if you don’t love extra cheese)
- 1/4 cup diced red pepper (or green, or honestly, I’ve used leftover broccoli florets and survived)
- 2 tablespoons chopped chives (when they’re actually not wilted in my fridge, parsley also works or skip altogether)
- Salt and black pepper, to taste (I probably over-pepper, but you do you)
- Optional: a few shakes of hot sauce, or a pinch of smoked paprika for extra flavor
This is How I Usually Make Them (But Don’t Feel Like You Must Follow to the Letter)
- Preheat your oven to 350°F (180°C) and grab a 12-cup muffin tin. If it sticks, spray or butter it up; silicone ones are easier (just don’t pick them up by the edge when full, rookie mistake!)
- In a big mixing bowl, whisk the eggs until they’re all one color. Add cottage cheese. Give it another whisk. Some lumps are totally fine.
- Toss in your cheddar, diced peppers, chives, salt, pepper, and whatever extras you want (bacon bits? I approve).
- Pour the mixture evenly into each muffin cup. Fill a little over halfway; they puff, then sink back a bit. It’s normal and kind of adorable.
- Bake for 18-22 minutes. Check at 18; they should just barely wiggle in the center and be set around the edges. I sometimes poke gently with a fork. And, yep—this is where I sneak a taste if no one’s looking.
- Let cool a few minutes before popping them out. If they stick (rare, but it happens) run a knife around the edge. Don’t panic if they’re not ‘Instagram perfect’—mine rarely are.
The Little Things I’ve Learned (After a Few Mishaps)
- If the cottage cheese isn’t blending smoothly, don’t worry! A few lumps melt away in the oven.
- Sometimes I forget to oil the tin and have to soak it for ages—don’t be like me, puff some nonstick spray on there first!
- I sometimes divide the mix between the tin and a weird little ramekin I have when I want a bigger portion. Works just fine, but watch your bake time.
Variations I’ve Tried (And One That Just Didn’t Work)
- Spinach is excellent—chop it up small though or it goes stringy.
- Chopped ham or crumbled sausage—if you’ve got leftovers, chuck them in.
- I once tried blue cheese: let’s just say the result was…an acquired taste. Will not repeat that one.
- For dairy-free, I’ve used silken tofu instead of cottage cheese once—actually, it’s not bad, but a bit less creamy.
What if I Don’t Have a Muffin Tin?
Honestly, I think every kitchen should have a muffin tin—it’s incredibly useful. But (and here’s me saying the opposite of what I just said) I’ve made these in a regular baking dish and just cut them into squares when they finish, like a crustless quiche. An oven-safe mug works in a pinch too!
How I Store Them (Not That They Last Long)
Supposedly, these keep in the fridge for up to 4 days in an airtight container, and you can reheat ’em in the microwave—30 seconds, tops, or they go rubbery. But, to be honest, in my house they’re usually gone by the next morning. If you’re more disciplined, they freeze well too (wrap them in foil or pop them in a zip-top bag). They’re a perfect grab-and-go for busy weekdays, or after-school snacks. (Just don’t forget they’re in there like I did once; freezer archaeology is never fun.)
Best Ways to Serve (Or How I Actually Eat Them)
Breakfast is the obvious answer, but my partner’s favorite is to add a few to a lunch salad. Sometimes we squish them between two slices of toast with a bit of avocado or salsa. For brunch, my aunt insists on a bit of smoked salmon on top—very posh, in my opinion.
A Few Things I Wish I’d Known (So You Don’t Have to Learn the Hard Way)
- Don’t rush the cooling! I tried to pop them out too soon once and ended up with scrambled egg bites. If you wait 5 minutes, they release much easier.
- Go easy on wet mix-ins—like tomatoes—unless you want the bites to collapse.
- If you double the recipe, don’t just dump it all in a bigger pan; keep it muffin-tin-sized for even cooking.
Real Questions I’ve Gotten (With Some Honest Answers)
- Can I make these with egg whites only?—You can! Just use 8-9 egg whites instead of whole eggs, but I think they taste better with at least one yolk mixed in.
- Does it have to be cottage cheese?—Nope. Ricotta works, or I’ve seen people use cream cheese in a pinch. I tried Greek yogurt once, but it was a bit tangier than I liked.
- What’s the best way to reheat?—Microwave is fastest, but the oven gives a nicer texture (350°F for 5-7 minutes). But who has time for that?
- They stick, what did I do wrong?—Don’t stress; likely just needed more oil. Or maybe your tin is haunted—mine certainly acts up when I’m in a hurry.
- Do kids actually eat these?—Mine do! (Well, most days.) If yours are picky, cheese and bacon helps, or let them add their own flavors.
P.S. If you like learning recipes through video (I do when my brain’s too tired to read), YouTube has a ton of helpful walkthroughs. For more breakfast inspiration, Smitten Kitchen has a fun take on baked egg cups too. Or, if you want to dig deeper into cottage cheese’s health perks (I know, geeky, but I like random food science!), see the Healthline guide.
And, just a random aside—has anyone else noticed how cottage cheese has a weirdly cult-like following these days? Not sure why but hey, if it gives me an excuse to eat more egg bites, count me in.
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped baby spinach
- 1/4 cup diced red bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Preheat your oven to 350°F (175°C). Grease a muffin tin or line with silicone baking cups.
-
2In a blender or large bowl, combine eggs, cottage cheese, cheddar cheese, garlic powder, salt, and black pepper. Blend or whisk until smooth.
-
3Fold in the chopped spinach and diced red bell pepper until evenly distributed.
-
4Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
-
5Bake for 22-25 minutes, or until the egg bites are set and lightly golden on top.
-
6Let cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for up to 4 days.
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!!
