These Cottage Cheese Egg Bites are the BEST high protein breakfast on the go at 17 grams of protein for 3 bites. My twist on the Starbucks egg bites, but much cheaper and packed with vegetables. They are soft, fluffy, protein-packed and perfect for busy mornings - and no, you can't taste the cottage cheese.
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The key to these cottage cheese egg bites is blending the eggs with cottage cheese until smooth. It makes SUCH a difference to the texture. Then you simply pour the mixture over colourful vegetables in a silicone mini muffin tin. A little grated cheese on top makes them golden, savoury and extra delicious.
They are a brilliant make-ahead breakfast recipe because they store well in the fridge and reheat quickly. You can enjoy them for breakfast, as part of a lunch plate/picky plate, or as a high-protein post-workout snack when you need something filling but easy.
These high protein egg bites are quick to prepare, easy to customise and great for using up vegetables you already have in the fridge
Looking for more cottage cheese recipes? Why not try these creamy Cottage Cheese Overnight Oats, easy Cottage Cheese Chia Pudding or our juicy Cottage Cheese Meatballs?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Eggs - Medium sized eggs.
- Cottage cheese - You can use full fat or low fat.
- Cheddar cheese - Use a mature cheddar as the strong flavour means a little goes a long way.
- Veg - We used mushrooms, tomatoes, spinach and spring onions (scallions), but check out below for all the options.
Cottage Cheese Egg Bites Variations
Mediterranean - Use chopped peppers, sun-dried tomatoes, spinach and a little feta cheese. You could also add a pinch of dried oregano for extra flavour.
Breakfast - Add cooked bacon, sausage, ham or turkey slices with a little grated cheddar. Make sure any meat you add is already cooked before baking.
Extra vegetables - Try grated courgette (zucchini), sweetcorn, peas, bell peppers or finely chopped broccoli. If using vegetables with a high water content, such as courgette or mushrooms, it helps to squeeze out or cook off some of the moisture first.
Spice - Add a pinch of chilli flakes, smoked paprika or a few chopped jalapeños. This works especially well with cheddar or mozzarella.
Kid friendly - Keep the flavours simple with cheese, sweetcorn, spinach and finely chopped tomatoes. You can also blend the spinach into the egg mixture if your children prefer not to see visible greens.
How To Make Cottage Cheese Egg Bites
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Step 1: Put the eggs, cottage cheese, salt and pepper into a blender.
- Step 2: Blend until everything is combined.
- Step 3: Put a twelve hole silicone muffin pan onto a regular baking tray. Divide the chopped vegetables between each hole.
- Step 4: Pour in the egg mixture. Sprinkle over the grated cheddar.
- Step 5: Put the trays into the oven and bake for 20 minutes.
- Step 6: Once cooked. allow to cool fully. Run a knife around the edge of each egg bite and carefully pop them out of the mould.
Serving Suggestions
These cottage cheese egg bites are nice served warm on their own as a quick breakfast or snack. For a more filling meal, serve them with wholemeal/sourdough toast, avocado and fresh fruit. You could make our High Protein Cottage Cheese Bagels to go with them too.
They also work well in lunchboxes. Add a few egg bites with crackers, cucumber sticks, cherry tomatoes, fruit and yogurt for an easy balanced lunch.
For brunch, serve them with roasted tomatoes, smoked salmon and sautéed mushrooms. They are also great as part of a picnic or buffet because they can be eaten warm or cold. Or course they go well on a Picky Plate.
Meal Prep and Storage
Store - These egg bites are perfect for meal prep because they keep well and are easy to reheat. Once baked, allow them to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 4 days.
Reheat - To reheat, warm them in the microwave for around 20 to 30 seconds, or until heated through. You can also reheat them in the oven or air fryer for a few minutes if you prefer a slightly firmer texture.
Freeze - Place the cooled egg bites on a tray and freeze until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Dannii's Top Tips
- Use a silicone muffin tin if you can, as the egg bites are much easier to remove. If using a metal tin, grease it really well first to stop them sticking.
- Chop the vegetables small so they cook quickly and distribute evenly through the bites.
- Do not overfill the muffin holes, as the egg bites will puff up slightly while baking.
- If your vegetables release a lot of water, the cottage cheese egg bites may be slightly softer. Cooking mushrooms first, patting tomatoes dry, or using a little less watery veg can help.
- Let the egg bites cool for a few minutes before removing them from the tin. They will firm up as they cool and come out more easily.
Frequently Asked Questions
No, not really. Once blended with the eggs, the cottage cheese creates a creamy fluffy texture rather than a strong flavour. It makes the egg bites soft, light and higher in protein, without changing the flavour.
Blending gives the smoothest texture, so it is recommended. If you don't blend it, the egg bites will still work, but you may notice small pieces of cottage cheese throughout.
Yes, but the baking time will be longer. Regular muffin-sized egg bites usually need around 25 to 30 minutes, depending on the size of the tin and how full each hole is.
This usually happens when the vegetables release too much moisture. Mushrooms, tomatoes and spinach can all release water as they cook. To help prevent this, chop the vegetables finely, pat wet ingredients dry and avoid overfilling the tin.
More High Protein Egg Recipes
If you've tried this cottage cheese egg bite recipe, let us know how you got on in the comments below.
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Recipe
Cottage Cheese Egg Bites
Ingredients
- 6 Eggs
- 250 g (1 cups) Fat free cottage cheese
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 12 Cherry tomatoes - diced
- 30 g (1 cup) Spinach - finely chopped
- 6 Mushrooms - diced
- 3 Spring onions (Scallions) - thinly sliced
- 15 g (0.5 oz) Light mature cheddar - grated
Instructions
- Put 6 Eggs, 250 g Fat free cottage cheese, 2 pinch Sea salt and 2 pinch Ground black pepper into a blender.
- Blend until everything is combined.
- Put a twelve hole silicone muffin tray onto a regular baking tray. Divide 12 Cherry tomatoes, 30 g Spinach, 6 Mushrooms and 3 Spring onions (Scallions) between a twelve hole silicone muffin tray.
- Pour in the egg mixture. Sprinkle over 15 g Light mature cheddar (grated).
- Put the trays into the oven and bake for 20 minutes.
- Once cooked. allow to cool fully. Run a knife around the edge of each egg bite and carefully pop them out of the mould.
Recipe Tips
- Use a silicone muffin tin if you can, as the egg bites are much easier to remove. If using a metal tin, grease it really well first to stop them sticking.
- Chop the vegetables small so they cook quickly and distribute evenly through the bites.
- Do not overfill the muffin holes, as the egg bites will puff up slightly while baking.
- If your vegetables release a lot of water, the cottage cheese egg bites may be slightly softer. Cooking mushrooms first, patting tomatoes dry, or using a little less watery veg can help.
- Let the egg bites cool for a few minutes before removing them from the tin. They will firm up as they cool and come out more easily.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Jenn V. says
A favorite of the whole family, even my daughter who doesn't love plain eggs! Thank you for this!