Best Cottage Cheese Egg Bites
These fluffy cottage cheese egg bites are high-protein, easy to make, and perfect for meal prep. A simple Starbucks-style egg bite recipe.
Servings: 12
Calories: 64kcal
Equipment
Ingredients
- 7 Eggs large (read notes)
- 1 cup Cottage cheese
- Salt to taste
- Pepper to taste
- ½ cup Cheese of choice read notes
Mix-ins (optional):
- ½ cup Mix-ins of choice finely chopped (read notes)
- 2 tablespoons Chives chopped (optional)
Instructions
- Preheat oven to 170°C (340°F). Prepare a 12-cup silicone muffin pan and place it on a baking tray.
- Blend base: In a blender, blend eggs, cottage cheese, salt, and pepper until completely smooth. For extra silky egg bites, strain the mixture through a fine mesh sieve to remove excess air bubbles. Stir in the shredded cheese.
- Fill muffin cups: With the muffin pan already sitting on the tray, carefully pour the mixture into the cups, filling each about ¾ full.
- Add fillings: Divide your chosen fillings evenly among the cups.
- Prepare a water bath (optional but recommended): Place the tray with the filled muffin pan in the oven. Carefully pour hot water into the baking tray until it comes about halfway up the sides of the muffin pan to create a gentle water bath.
- Bake for 22–28 minutes, or until the egg bites are just set in the center and golden on top.
- Let cool for 5 minutes, then gently remove from the pan and serve.
Video
Notes
- Egg quantity: This recipe uses 7 large eggs, which perfectly fill a standard 12-cup muffin pan when combined with cottage cheese and mix-ins. If using medium eggs, or you don’t use any mix-ins, you may need 8 eggs.
- Air fryer: You can also cook these egg bites in an air fryer. Preheat to 160°C (320°F) and cook the filled molds for 10–14 minutes, or until just set in the center. Cooking time may vary depending on mold size and air fryer model, so check early. Silicone molds work best for easy removal.
- Spices: Keep it simple with salt and pepper, or boost flavor with garlic powder, onion powder, smoked paprika, chili flakes, Italian seasoning, or fresh herbs. A pinch of nutmeg.
- Mix-ins: For the best texture, use pre-cooked or sautéed fillings so excess moisture doesn’t water down the egg bites. Great options include sautéed mushrooms, spinach, roasted peppers, cooked bacon, turkey, ham, or caramelized onions. Finely chop ingredients so every bite gets flavor.
- Cheese: In this recipe, I used a combo of grated mozzarella and Gouda. Cheddar, mozzarella, Gruyère, feta, or goat cheese all work beautifully. For ultra creamy bites, combine two cheeses, one melty and one flavorful. If using salty cheeses like feta, slightly reduce added salt.
- Water bath: Optional but recommended. The water bath prevents overcooking and keeps the egg bites soft, creamy, and custardy.
- Muffin tin: A silicone muffin pan is highly recommended for easy release and clean edges. If using a regular pan, grease well, though egg bites may still stick slightly.
- Storage: Store egg bites in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep. They also freeze well for up to 2 months. Reheat straight from the fridge or freezer in the microwave for 30–60 seconds until warmed through.
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 142mg | Potassium: 55mg | Sugar: 1g | Vitamin A: 178IU | Calcium: 49mg | Iron: 0.5mg