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Colorful variety of cottage cheese egg bites, showing different flavors in a muffin pan.
Alyssa

Cottage Cheese Egg Bites (5 different ways)

High-protein cottage cheese egg bites with 5 delicious flavor options, perfect for meal prep and freezer-friendly for an easy grab-and-go breakfast.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 129
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup 2% cottage cheese do not use fat free
  • 2 tablespoons water plus more for the water bath
  • 1 teaspoon kosher salt
  • black pepper freshly ground
  • 1 cup baby spinach finely chopped
  • ½ cup sundried tomatoes drained and finely chopped
  • ½ cup crumbled feta cheese
  • 3.5 oz. frozen maple apple chicken breakfast sausage thawed and chopped into ¼-inch pieces
  • ⅔ cup shredded sharp cheddar cheese
  • 6 slices bacon baked until crispy and chopped into bits
  • ⅔ cup shredded gruyere cheese
  • 3 slices ham chopped into small bits
  • ⅔ cup shredded cheddar cheese
  • 4 tablespoons basil pesto
  • ⅔ cup shredded low-moisture mozzarella cheese or 2 to 3 ounce goat cheese crumbles

Equipment

  • 1 Silicone Muffin Pan 12 individual cups
  • 1 Blender High powered
  • 1 Baking Sheet Rimmed

Method
 

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

Notes

These egg bites are freezer-friendly and perfect for meal prep!