Cottage Cheese Egg Bites
Published on September 08, 2025
Quick Summary
These Cottage Cheese Egg Bites are a quick, high-protein breakfast perfect for meal prep, busy mornings, or post-workout fuel. Made with eggs, creamy cottage cheese, and your favorite mix-ins, they’re fluffy, flavorful, and freezer-friendly. The perfect Starbucks copycat, made healthier and at home!
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Pin ItHigh-Protein Cottage Cheese Egg Bites (Perfect for Meal Prep)
Cottage cheese has been having its moment lately—and for good reason! It’s packed with protein, super versatile, and adds the perfect texture to these egg bites. I’ve been obsessed with using it in all kinds of recipes, from my whipped cottage cheese to my favorite cottage cheese salad, and even a creamy peaches and cream smoothie. So naturally, it found its way into these egg bites, and honestly, it’s a total game changer.
The cottage cheese makes these bites extra tender, and you’d never guess it’s in there unless I told you. Imagine fluffy, soft egg bites filled with creamy cottage cheese, sautéed veggies, and a sprinkle of feta—creating the perfect balance of flavors in every bite.
They’re light yet satisfying, offering a protein-packed punch to fuel your day. These egg bites are perfect for so many occasions: they make a quick weekday breakfast on the go, a healthy post-workout snack, a school lunchbox protein boost, a leisurely weekend brunch with toast and fruit, a quick savory snack, or even a light dinner with a salad on the side
Plus, they’re totally customizable! Add in your favorite veggies, cheese, or even some sausage or bacon for an extra protein boost. And since they’re baked in a muffin tin, they’re a breeze to prep, bake, and store for later. Bonus, they are freezer friendly!
Ingredients (with Helpful Notes)
- Eggs: Fresh eggs work best for a fluffy, airy texture. If you’d like a lower-calorie version, you can use some egg whites in place of whole eggs.
- Cottage cheese: For a creamy consistency, go with full-fat or low-fat cottage cheese. Daisy cottage cheese is my favorite, but I also like Good Culture.
- Olive oil: Used for sautéing veggies, olive oil adds richness. If preferred, you can substitute it with avocado oil or even butter for a different flavor profile.
- Bell pepper: Red bell peppers bring a sweet, crisp texture to the bites. You can swap them for yellow, orange, or even green bell peppers.
- Spinach: Give it a good chop before cooking.
- Green onions: These offer a mild, slightly sweet onion flavor. Red onions can be substituted, but keep in mind they might be a bit stronger in taste.
- Feta cheese: Feta gives the egg bites a tangy and creamy finish. If you’re not a fan of feta, you can easily swap it out for shredded cheddar, mozzarella, or goat cheese. You can also omit the cheese if you want, but it does add great flavor!
Tips for Making Cottage Cheese Egg Bites
- Blend Well: For a smooth texture, blend the cottage cheese and eggs together thoroughly. This ensures the mixture is light and fluffy once baked.
- Generously Grease Your Tin: Even if you’re using a non-stick muffin tin, be sure to grease it lightly with cooking spray or olive oil. This prevents the bites from sticking and makes cleanup easier. You can also use a silicone muffin pan.
- Don’t Overfill the Tin: Fill each muffin cup about 2/3 full. The bites will puff up during baking and you want to give them room to rise.
- Customize Your Flavors: Add in your favorite herbs (chives, parsley, or basil) or spices (paprika, cayenne pepper, etc.) to elevate the flavor profile. You can also mix in cooked bacon, sausage, or turkey for extra protein. Feel free to add extra veggies too (mushrooms, kale, or artichokes).
- Cool before removing: Let them rest for 5 to 10 minutes to set and release cleanly.
Cottage Cheese Egg Bites
Ingredients
- 8 large eggs*
- 1 cup cottage cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon olive oil
- 1/2 cup finely diced red bell pepper
- 1 1/2 cups chopped spinach
- 2 green onions, sliced
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 325 degrees F. Grease a 12-count muffin tin generously with cooking spray.
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth.
- In a medium skillet, heat the olive oil over medium-high heat. Add the peppers, spinach, and onion. Sauté for 5 minutes or until veggies are tender and spinach is wilted.
- Divide the vegetable mixture evenly between the 12 muffin cups.
- Pour the egg mixture over the veggies, filling the cups about ¾ full. Sprinkle each egg bite with a little feta cheese.
- Bake for 22 to 25 minutes or until the tops are set. Remove from the oven and let the egg bites cool for 5 to 10 minutes in the pan. loosen the edges with a knife, and carefully pop them out.
Notes
- Fridge: Store cooled egg bites in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped bites in a zip-top bag for up to 3 months.
- Reheat: Microwave from the fridge for about 30 seconds or from frozen for 60–90 seconds, until heated through.
Nutrition
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