Cottage Cheese Egg Bites

These Cottage Cheese Egg Bites are easy, high-protein breakfast bites perfect for meal prep days of healthy breakfast. They are made with only a few ingredients and are easy to prepare in less than 10 minutes.

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I love eggs and cottage cheese for breakfast and often make a quick cottage cheese omelet on the weekend. But, during the week, I like these copycat Starbucks egg bites. They are so convenient to make many healthy filling breakfasts and require minimal preparation time.

These cottage cheese egg muffins are very similar to my zucchini egg muffin recipe. They are baked egg bites filled with red peppers and spinach. But these egg bites are way higher in protein and contain less fat which is perfect for building muscles.

Cottage cheese is packed with proteins and contains less fat than regular cheese usually added in egg bites recipes. So let me share with you how to prepare these easy egg bites for your next morning.

Ingredients and Substitutions

All you need to make this easy high-protein breakfast recipe are:

• Large Eggs – I use fresh free-range eggs.
• Egg Whites – I like to use a combination of both to decrease the fat from the yolk, and boost the protein per serving.
• Low-Fat Dill Cottage Cheese – I am using cottage cheese that already contains dill. This is a convenient way to make egg bites without having to chop herbs that can be expensive. If you don’t have this kind of cottage cheese in your store, stir in two tablespoons of freshly chopped dill or Parsley in the egg mixture at the end.
• Bell Pepper – Any color works. Finely chopped. For more flavor, try canned roasted red peppers. If you use canned roasted red bell pepper, they are stored in oil, and you will have to pat dry on absorbent paper to remove excess fat before adding in the egg mixture.
• Baby Spinach Leaves – finely chopped. You can also use kale or baby arugula.
• Salt and Pepper – Adjust to taste.
• Garlic Powder – or fresh crushed garlic.

How To Make Cottage Cheese Egg Bites

You don’t need many ingredients to make these delicious egg bites. Plus, the recipe is very versatile, and you can create a range of different flavors, swapping ingredients to your liking and what’s in your fridge.

1. First, line a 12-hole muffin pan with paper liner. Then, spray the liner with cooking oil spray to prevent the bites from sticking too much to the paper. They will always stick. That’s not something you can altogether avoid with egg muffins recipes. If you prefer, you can also use a silicone muffin mold, this avoids the paper liners, and the egg bites unmold very well.
2. Preheat the oven to 350°F (180°C).
3. In a large bowl, whisk eggs and egg whites. Then, whisk in dill cottage cheese, salt, pepper, and garlic powder. For a faster method or to remove the cottage cheese texture, place the eggs, egg white, cottage cheese, and spices in a blender and blend until smooth. I enjoy the bites of melted cottage cheese inside the cottage cheese egg bites, and therefore I recommend whisking ingredients by hand.
4. Finally, whisk in finely chopped vegetables and fresh herbs if your cottage cheese doesn’t contain any herbs yet.
5. Feel free to whisk in some shredded cheese like Monterey Jack, cheddar cheese, or Swiss cheese for a boost of flavor.
6. Pour the egg mixture into the prepared muffin paper liner and fill them up to 3/4 their level.
7. Bake the muffins for 30 minutes at 350°F (180°C) on the center rack of the oven until they puff and the eggs are set in the center. Cooking time varies depending on the swaps you make. For example, if you add vegetables that tend to release water or juice – like tomatoes or other veggies like mushrooms – it can take longer to set. That’s why I recommend roasting or stir-frying these veggies before adding the egg mixture. This also prevents stir-frying soggy egg bites.
8. Remove the muffins from the oven – they will dramatically deflate, and that’s normal.
9. Cool in the pan, then release on a cooling rack at room temperature.

Storage Instructions

When completely cooled, store the cottage cheese egg bites in the fridge in an airtight container for up to 3 days. Freeze them for up to one month and thaw them in the fridge the day before eating.

Serving Suggestions

Serve the egg bites lukewarm. Reheat them on a microwave-safe plate for 30 seconds or in the air fryer or oven. Serve with some toppings or sides like:

• Hot sauce or sriracha sauce
• Extra cottage cheese
• Freshly chopped herbs
• Sour cream
• Lettuce
• Roasted vegetables – like roasted potatoes or roasted zucchini
• Feta cheese or cream cheese
• Green onion

Flavor Variations

You can use this recipe to create different flavors of egg bites. For example, try replacing some of the amounts of bell pepper or spinach with some of the below.

• Cooked Ground Chicken or cooked sausage to add protein and meat.
• Bacon Bits, leftover turkey or cooked diced ham.
• Shredded cheese, like cheddar, gruyere cheese, Monterey jack cheese, or shredded Parmesan.
• Trimmed chopped kale
• Roasted red bell pepper
• Finely chopped onion – red or white.
• Cooked spaghetti squash or grated zucchini – squeeze out their juice before adding.
• Mushroom slices – stir fry before adding to remove their juice.

Allergy Swaps

Below are some options to make this recipe if you have some allergies to the ingredients listed above.

• Bell Pepper Free – Replace with finely chopped onion, corn kernels, stir-fried mushrooms, and grated zucchini – squeeze out their juice before adding.
• Spinach-Free – Try trimmed, finely chopped kale leaves, or simply leave it out for plain cottage cheese egg bites.

Frequently Asked Questions

I listed below my answers to your most common questions about this cottage cheese recipe.

More Cottage Cheese Recipes

If you enjoy making delicious recipes with cottage cheese, you’ll love these: