High-Protein Cottage Cheese Egg Bites (Better Than Starbucks!)

These Cottage Cheese Egg Bites are a game-changer for busy mornings. They’re creamy, flavorful, endlessly customizable, and incredibly easy to make ahead.

Whether you’re following a Low Carb Diet or just want a nourishing breakfast you can grab and go, this recipe is one to keep in your weekly rotation. We have even made Easy Freezer Breakfast Burritos and Egg Casserole with Cottage Cheese.

Why You’ll Love Cottage Cheese Egg Bites 

• High in Protein – Cottage cheese and eggs make a power-packed combo.
• Freezer-Friendly – Perfect for make-ahead and meal prep breakfasts and busy mornings.
• Creamy Texture – Blending the ingredients gives a smooth, custard-like bite.
• Customizable – Add your favorite veggies, meats, or cheeses.

Ingredients

• Eggs – You can also use a mixture of whole eggs and egg whites
• Cottage Cheese – I like using full fat cottage cheese but you can also use low fat cottage cheese
• Salt and Black Pepper – Simple seasoning is all you need
• Spinach, Red Bell Pepper, and Green Onions – Chop into small pieces
• Shredded Cheddar Cheese – Use freshly shredded cheese for the best flavor

Scroll to the bottom for the full recipe in the recipe card.

How to Make Cottage Cheese Egg Bites

• Step 1 – Preheat the oven to 325 degrees F and generously spray a muffin tin with non-stick cooking spray. 

Step 2 – Place the eggs, cottage cheese, salt and black pepper in a blender. Blend until smooth. 

Step 3 – Divide the diced toppings (spinach, red bell pepper and green onions) evenly into the bottom of the muffin cups. 

Step 4 – Top each one evenly with the shredded cheese.

Step 5 – Pour the egg mixture into each muffin tin evenly. They will be approximately ⅞ full. 

Step 6 – Bake for 18-22 minutes until the tops are set.  The eggs will puff up as they cook but don’t worry, they will go back down as they set. 

Step 7 – Remove from the oven, let the egg bites rest for 5 minutes. Carefully remove them from the muffin tin and then they are ready to serve and enjoy! 

Expert Tips

• Muffin Pan – Make sure to spray the pan completely so you can easily remove the egg bites. You can also use muffin liners. If you use a silicone muffin pan, you do not need to spray with non-stick cooking spray.  
• Combining Ingredients – We used a blender to combine the ingredients but you can also a food processor or a stand mixer.
• Filling Muffin Pan – Make sure to not overfill the muffin pan to give room for the egg mixture to expand as it bakes.

Variations and Additions

You can easily switch out the add-ins on the egg bites to your favorite. I love using spinach, bell peppers, mushrooms, kale and onions. But bacon, browned breakfast sausage, ham, and tomatoes will all taste amazing in this recipe. 

You can even change the cheese or add in Monterey Jack Cheese, parmesan cheese, swiss cheese, goat cheese, gouda cheese, feta cheese and Gruyere Cheese. We also like to add in ½ teaspoon of spices such garlic powder or fresh herbs such as parsley, chives or chopped basil.

Serving Suggestions

• Serve with a Fruit Salad Recipe or Cottage Cheese Smoothie for a balanced breakfast idea.
• Make Air Fryer Bacon and Fruit and Yogurt Parfait for a quick breakfast as you are heading out the door.
• Have a Coffee Smoothie with these egg bites as you getting ready in the morning.

Storage and Reheating Tips

• Storing – These are great to make ahead. Allow them to cool completely, cover and place in the fridge for up to 5 days in an airtight container.
• Freezer – Freeze in a single layer, then transfer to a bag. Good for up to 2 months.
• Reheating – Microwave for 30–60 seconds or warm in the oven at 325°F for 10 minutes.