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A close up of halved baked egg bite with a view of the interior placed on top of whole egg bites, with the cut side facing the camera.
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5 from 6 votes

Cottage Cheese Egg Bites

By: Min Kwon | MJ and Hungryman
Cottage cheese egg bites are a wonderful blend of fluffy eggs and creamy cottage cheese, perfect for busy mornings, afternoon snacks, or lunchbox additions! These bites pack a nutritional punch with protein, healthy fats, and vegetables, all in one hand-held serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
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Equipment

Ingredients 

  • 8 eggs
  • 3/4 cup whole milk cottage cheese (165g)
  • 1/4 cup shredded cheese of choice
  • 1/2 teaspoon garlic powder, see note

Optional

  • 1 cup finely chopped or shredded vegetables (e.g. spinach, bell peppers, zucchini, carrots)

Instructions 

  • Set your oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone muffin cups to prevent sticking.
  • In a blender or food processor, combine the eggs, cottage cheese, and cheese (optional) and your favorite seasoning. Blend until smooth.
  • Distribute the chopped vegetables evenly across the muffin cups.
  • Carefully pour the egg and cottage cheese mixture evenly into the muffin cups,
  • Bake for 20-22 minutes or until the egg bites are set and slightly golden on top.

Notes

  • Use a Silicone Muffin Pan! They make it much easier to remove the egg bites without sticking, and they’re also easier to clean. 
  • Double the Batch for Later - these cottage cheese bites freeze beautifully! Make a double batch and freeze extras in a zip-top bag. 
  • When the egg bites are slightly golden on top and don’t jiggle in the center, they’re done! Avoid overbaking to keep them moist and to maintain the custardy texture.

Nutrition

Calories: 87kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Sodium: 131mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 1mg
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