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Recipe Card

How I Make Cottage Cheese Egg Bites for Easy High-Protein Meal Prep

Preview of How I Make Cottage Cheese Egg Bites for Easy High-Protein Meal Prep
Prep
20 min
Cook
35 min
Total
55 min
Serves
6
Calories
129 kcal
Carbs
2.10 g

Ingredients

  • 8 largeeggs
  • 1 cup2% cottage cheese (do not use fat free)
  • 2 tablespoonswater (plus more for the water bath)
  • 1 teaspoonkosher salt
  • —black pepper (freshly ground)
  • 1 cupbaby spinach (finely chopped)
  • ½ cupsundried tomatoes (drained and finely chopped)
  • ½ cupcrumbled feta cheese
  • 3.5 oz.frozen maple apple chicken breakfast sausage (thawed and chopped into ¼-inch pieces)
  • ⅔ cupshredded sharp cheddar cheese
  • 6 slicesbacon (baked until crispy and chopped into bits)
  • ⅔ cupshredded gruyere cheese
  • 3 slicesham (chopped into small bits)
  • ⅔ cupshredded cheddar cheese
  • 4 tablespoonsbasil pesto
  • ⅔ cupshredded low-moisture mozzarella cheese (or 2 to 3 ounce goat cheese crumbles)

Instructions

  1. 1

    Preheat the oven to 350ºF. Place a silicone muffin pan onto a rimmed baking sheet. Spray the muffin cups generously with cooking spray.

  2. 2

    In a large high powered blender, add the eggs, cottage cheese, water, salt, and pepper. Blend for about 15 seconds until the cottage cheese is fully blended. Gently tap the blender pitcher on the counter a few times to remove any air bubbles.

  3. 3

    Fill each of the 12 muffin cups about ¾ of the way up with the egg mixture.

  4. 4

    VARIATIONS: Spinach, Feta & Sundried Tomato: Divide the chopped spinach and sundried tomato between the 12 egg cups and top with crumbled feta. Breakfast Sausage & Cheddar: Divide the chopped sausage and top with shredded cheddar. Bacon & Gruyere: Divide the chopped bacon and top with shredded gruyere. The Denver Omelette: Divide the chopped ham, pepper, and onion and top with shredded cheddar. Caprese: Divide the chopped tomato, add about a teaspoon of pesto to each cup and top with shredded mozzarella.

  5. 5

    Carefully transfer the sheet pan to the oven and pour about 2 cups of water onto the baking sheet. Bake for 35 to 40 minutes until the egg bites are set and do not jiggle when poked. Let cool for 10 minutes before removing from the pan.