Easy Cottage Cheese Egg Bites

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You know those overpriced egg bites you see at coffee shops? These are the homemade version; and honestly, they’re better. I’ve been making these Cottage Cheese Egg Bites during meal prep for a while now, and they’ve seriously changed how I do breakfast.

They’re easy to whip up, packed with protein, and you can eat them hot or cold depending on how chaotic your morning is. The cottage cheese gives them a super soft texture without making them watery, and once you throw in bacon, cheddar, and herbs, you’ve got a full-on flavor bomb in every bite.

The best part? These store really well, so I usually make a batch on Sunday and have breakfasts ready to go all week. You can customize them too; swap out the bacon for diced ham or keep them vegetarian with just spinach and cheese. It’s a flexible little recipe that doesn’t require much effort and always turns out. No more sad granola bars on your way out the door.

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• Easy Cottage Cheese Egg Bites
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• High Protein Moist And Firm Cottage Cheese Bagels

Tips to Make These Egg Bites

• Don’t overfill the muffin cups. You want them just a little more than halfway full. If you overdo it, they’ll puff up too much and spill over.
• Use a silicone muffin pan if you have one—it makes it so much easier to pop them out without sticking.
• If you want to include spinach, make sure to cook and drain it first. Too much moisture can mess with the texture.
• These reheat well in the microwave. Just 15-20 seconds is all you need for a warm, fluffy bite.

Ingredients (For 12 Muffins)

• 8 large eggs
• ¾ cup (175g) cottage cheese
• Optional: cooked spinach (about ½ cup)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅓ cup cooked, chopped bacon
• ⅓ cup shredded cheddar cheese
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh chives

Alternative Ingredients

You can swap out the bacon for diced ham, turkey sausage, or even chopped sun-dried tomatoes for a meat-free version. If you don’t have cheddar cheese, shredded mozzarella or Monterey Jack will also work well. And for extra greens, try adding cooked kale or zucchini—just make sure to remove as much moisture as you can.

Step 1: Add Ingredients Into A Blender And Mix

Preheat your oven to 350°F (175°C).

Add all your ingredients into your blender except for bacon bits, spinach and cheese.

Blend together.

Step 2: Fill Muffin Cups

In each muffin cup, add your mix. Fill the cups a little more than halfway full.

Step 3: Add Toppings

Top each cup with chopped bacon, shredded cheddar, oregano, and fresh chives.

Step 4: Bake

Bake for 22–25 minutes, or until the egg bites are fully set and the edges are golden brown.

Step 5: Cool and Remove

Let the bites cool slightly in the pan before carefully removing them. Serve warm or let them cool completely to store.

How to Conserve These Egg Bites

These egg bites store really well. Just place the cooled bites in an airtight container and refrigerate for up to 5 days. When you’re ready to eat, reheat them in the microwave for 15–20 seconds. You can also freeze them if needed—wrap each one individually, freeze in a container or bag, and reheat directly from frozen in the microwave for about 45–60 seconds.

How to Serve Cottage Cheese Egg Bites

These are perfect as a grab-and-go breakfast, but I also love using them as part of a brunch spread. You can serve them with toast, avocado, or even pop a few in a lunchbox with some veggies and hummus.

If you’re prepping for the week, make a double batch and use them as a mid-morning snack too. They’re great cold or warm, and because they’re high in protein, they actually keep you full. I’ve also brought these on road trips or picnics when I need something savory that travels well and doesn’t make a mess.