My Cottage Cheese Egg Bites recipe makes the most tender, delicious on-the-go high-protein breakfast with amazing flavor. It’s easier than the sou vide Starbucks egg bites recipe, but just as delicious, and I include info on how to swap different mix-ins to get the flavor you love. Make these ahead to make mornings a breeze!
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Easy Cottage Cheese Egg Bites Recipe
I won’t say these are a copycat recipe because I’ve been making egg bites for years! Starbucks definitely made them famous, but now you can make them at home for family breakfast or meal prep like I do. I love how easy they are to portion and grab on the go, and the best part is that you get to add the toppings that fit your tastes. You can even make several varieties at one time.
My sister Svetlana first introduced me to adding cottage cheese, and it is the secret ingredient in these egg bites. She even mixes cottage cheese into her Scrambled Eggs! You can’t taste it, but it keeps the eggs from getting rubbery when baked. The added moisture makes the best soft and fluffy texture in the oven, so there’s no need for the fancy sous vide process, and you can make more bites at a time.
Cottage Cheese Egg Bites Video
Watch my video tutorial, and you’ll see how easy it is to make these egg bites – they literally come together in a blender. You’ll be a pro in no time!
Many of my recipes, like Lasagna, Cottage Cheese Pancakes, and Cottage Cheese Cookies use cottage cheese for moisture and added calcium and protein, but it also makes the dish more filling and satisfying. It’s just what you need to start your day!
Ingredients for Egg Bites with Cottage Cheese
The basic egg bite recipe has just 3 ingredients and salt and pepper. Then, add up to a full cup of mix-in toppings to fit your tastes. Tell me in the comments what unique flavors you’ve come up with.
- Eggs – use 8-10 large eggs, depending on how many toppings you add. If you include 1/2 cup of mix-ins, use 9 eggs, but if you add 1 cup of mix-ins, use 8 eggs to be sure the mixture doesn’t spill out of the muffin tin.
- Cottage cheese – I prefer to use full-fat cottage cheese for egg bites since it adds to the richness and moisture, and won’t be soggy or collapse since it has less water-to-fat ratio.
- Cheese – choose your favorite type of cheese, or omit it if you’d prefer. I usually opt for sharp cheddar cheese, but other options include Monterey jack, pepper jack, mozzarella, parmesan, etc
- Salt and pepper – adjust to taste. Remember to reduce the salt for saltier cheese, like parmesan.
- Add-ins – See suggestions below. Use 1/2 cup to 1 cup of toppings, and be sure to reduce the amount of eggs if using more toppings.
Mix-ins for Egg Bites
For every 1/2 cup of mix-ins that you add, reduce 1 egg from the mixture to create the perfect breakfast egg bites. For a Mexican flair, opt for chorizo, taco seasoning, and cotija cheese. For meat lovers, use sausage, ham, and bacon. See my Egg Muffins Recipe for even more ideas.
- Meat (cooked) – bacon, sausage crumbles, chopped ham, chorizo, or tofu
- Veggies – chopped mushrooms, chives, or spinach, or sautéed zucchini, pepper, potatoes, or onion
- Cheese – cheddar, pepper jack, mozzarella, feta, parmesan, gruyere cheese, or Cotija
- Spices – taco seasoning, garlic powder, parsley, or basil.
- Heat – red pepper flakes, cayenne pepper, or a few pumps of hot sauce
How to Make High-Protein Egg Bites
It’s easy to make my egg bites recipe using just a muffin tin. Follow these easy steps.
- Preheat the oven to 325°F and grease a non-stick muffin tin very well or use silicone. Egg loves to stick, so be thorough! You don’t have to grease if you use a silicone muffin tin or silicone liners.
- Into a Blender, add the eggs, cottage cheese, salt and pepper and blend for 1 minute on medium speed. Don’t blend at high speed, or the mixture will be too foamy. You can also use a food processor or an immersion blender.
- Divide the cheese and toppings into the greased muffin tin. Make a variety of egg bites by adding different toppings to each muffin tin after pouring the egg mixture. Pour the egg mixture to fill each cup to 3/4 full, leaving some room for expansion.
- Bake at 325°F until the egg is set and the edges are slightly brown, about 22 minutes, and then let the egg bites cool in the muffin tin for 5 minutes, before removing. If the eggs are browning too fast, cover the pan with foil.
Can I Make Cottage Cheese Egg Bites in the Air Fryer?
You can set the silicone liners directly into the air fryer basket and air fry the egg bites in the muffin tin at 300°F for 12-14 minutes. Cover with foil if they are browning too quickly.
How to Know When Egg Bites Are Done?
This egg bite recipe cooks quickly in the oven or air fryer. Be sure the egg is lightly golden and completely set on top before removing it from the oven. You can test by sticking a toothpick into the center to see if it comes out clean. You can also cook until an instant-read thermometer reads 145°F.
Make-Ahead and Storage Tips
I love to make these cottage cheese egg bites at the beginning of the week because they reheat beautifully and are great for meal prep. Allow the egg bites to cool completely before storing.
- Make-Ahead: Double the recipe if needed, and then store cooled egg bites in the fridge or freezer.
- To Refrigerate: Store in a zip-top bag or air-tight container in the fridge for up to 3 days.
- Freezing: once cool, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: Place egg bites on a paper-towel-lined plate and microwave for 30 seconds, or reheat in the Air Fryer at 350°F for 5 minutes or until heated through.
What to Serve with Cottage Cheese Egg Muffins
While these can be a great grab-and-go breakfast, egg bites made with cottage cheese can be part of a complete breakfast. Try serving them paired with these delicious breakfast recipes:
- Breakfast Potatoes
- Hash Browns
- Air Fryer Bacon
- Homemade Salsa or Hot Sauce
- Cucumber Tomato Avocado Salad
- Toast or Sourdough Bread
- English Muffins
- Green Smoothie
Cottage cheese egg bites are the easier version of a Starbucks egg bite copycat recipe. The cottage cheese keeps the eggs tender and makes these a great on-the-go high-protein breakfast. You’ll love how easy and versatile they are with a wide variety of mix-ins. Make these for meal prep or as a great breakfast potluck dish.
Cottage Cheese Egg Bites
Ingredients
- 8-10 large eggs*
- 1 cup cottage cheese
- 1/2 tsp fine sea salt, or added to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1/2 cup shredded cheese, such as medium cheddar or mozzarella
- 1/2-1 cup optional add-ins, see notes*
Instructions
- Preheat – Preheat oven to 325˚F. Spray a non-stick muffin tin with cooking spray. If you use silicone muffin cups, you don’t need to spray.
- Blend – In a blender, combine eggs, cottage cheese, salt and pepper and blend together until well combined.
- Divide cheese or your desired toppings to each cup then divide the egg mixture evenly into each cup, filling about 3/4 full and bake until the edges and centers are fully set.
- Bake at 325˚F for 22-25 minutes or until tops are set. You can also put these in the air fryer at 300˚F for 12-14 minutes (cover lightly with foil if browning too fast). Let the egg bites rest in the muffin tin for 5 minutes before removing.
Notes
- Use 9 eggs if using 1/2 cup of add-ins.
- Use 8 eggs if using 1 cup of add-ins.
Nutrition Per Serving
Filed Under
More Egg Breakfast Egg Recipes
- Freezer Breakfast Sandwiches
- Omelette Recipe
- Breakfast Quesadillas
- Sausage Asparagus Quiche
- Easy Frittata
- Quiche Lorraine
- Eggs Benedict
- Breakfast Burritos
Very tasty and easy. I substituted Ricotta cheese for cottage cheese because I had leftover Ricotta and didn’t want to waste it. Tender and yummy. I will tryvwith cottage cheese next time.
Like always, great recipe and personality
These egg bites were outstanding! So easy and so good. I also bought the silicone liners you suggested. They just pop right out. Thank you Natasha!
So glad to hear that, Nicki!
Do you have a link to the silicone liners? I can’t find them.
Hi Carol. See step one in the recipe card. It’s linked there.
I made these for breakfast this morning for my husband and daughter. I made some just with cheddar and chives and the remaining with cheddar, chives and chopped ham. They were delicious. We all loved them. I think I will try with gruyere, bacon and green onions. Thank you again for such a nice recipe.
My second time making egg bites. They all got cheese. Some got sauteed spinach and green peppers with onions. Others got sauteed yellow, orange, red peppers with onions and garlic. All got powered turmeric as I like the color and helps our joints. How do I post a picture?
Unfortunately, you will not be able to share photos here but you can share them on our Facebook page or group!
Looks delicious!!! What kind of blander do you use?
Hi Silvana, You can find the kitchen tools that I use (including my blender) here in my Amazon Affiliate Shop.
My husband made these and we loved them. They give me energy and keep me full! We are making a double batch now. Our daughter is coming home with her newborn son and these will be perfect for her!
Easiest recipe ever! Delicious with crumbled maple sausage, cheese and spinach! Thank you for another perfect recipe!
What size muffin tin do you use? Are these mini bites or regular size as they appear to be a mini size in one picture but the one with the carafes and silicone liners appear to be regular size. Just need to be prepared. Thank you!
Hi Darla! I used a standard size cupcake/muffin pan. I hope you love the recipe!
Amazing! So delicious! Would definitely make again!
Hi Janice! Thank you for trying my recipe. I’m glad you enjoyed them.
Came out yummy and fluffy. Question:. Mine puffed up real big and then went flat when I removed from oven. Should they do that? Also, I used the silicone cups and want to warn that I included turmeric in bites and they will stain the light colored cups. Thanks! Lona
What happens if you add tomatoes? I don’t see them mentioned anywhere, so there must be a reason.
Hi Lisa! They would work with tomatoes too. I wouldn’t add too many, the excess liquid can effect the texture.
Where can I find those cute silicone PURPLE egg cups that is shown? I can find the ones that look like cupcake liners on Amazon, but I like your purple ones!
Thank you.
Hi Janet, I have these Silicone Liners linked in the recipe. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
We have a surplus of eggs on hand right now that we needed to use up. However, we had no cottage cheese. Not a problem. These were so easy go make, the kids were excited to eat “scrambled eggs” in a new way, and tasted just as good! I did pour the eggs in first, added some ground sausage, and then topped with the cheese last instead of mixing it all together so each cup got the same amount of add-ins. I ate mine with salsa Verde and the kids ate it with some maple syrup. Wim- win, again for Natasha!
Amazing as always. I love every recipe of yours that I’ve tried.
These were a huge hit with my family! My son ate 4 for breakfast this morning, lol. Thanks so much for the recipe, I’ll make more soon
When I took them out of the oven they went flat.
Hi Glinda! See my note above, did you use full
fat cottage cheese? I prefer to use full-fat cottage cheese for egg bites since it adds to the richness and moisture, and won’t be soggy or collapse since it has less water-to-fat ratio.
Outstanding!!!! They are the best especially adding some with various add ins. YUMMY
This recipe was so easy and delicious, I made half the recipe but will definitely make it again.
So happy you loved it, Maria!
I thank you for this great recipe! I used ricotta instead of the cottage cheese. I added chopped spinach and chopped roasted red peppers. The perfect breakfast