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These 3-ingredient cottage cheese egg bites are ultra-creamy, high in protein, and endlessly customizable, making them perfect for meal prep!
Holly’s Recipe Highlights
- Flavor: These tangy and cheesy egg bites are smooth and fluffy in texture, with savory flavor in every bite.
- Skill Level: Get light and fluffy sous-vide results in the oven! Just blend, bake, and enjoy.
- Prep Note: Make a batch (or two!) ahead and enjoy it at home, work, or on the go. Make egg bites without heating the oven in the Instant Pot or the air fryer.
- Tools: For easy removal, use silicone muffin liners or a silicone muffin tray.
Ingredient Tips for Cottage Cheese Egg Bites
- Cottage Cheese: Go for full-fat cottage cheese for the best flavor! Small or large curd cottage cheese won’t matter since it will be blended into a creamy base with the eggs and cheese.
- Eggs: This recipe uses whole eggs, but you can use a carton of egg whites if that’s what you have.
- Cheese: Cheese and eggs are a perfect pair! Cheddar, Swiss, Monterey Jack, Gruyere cheese, feta, or any blend of cheeses work in cottage cheese bites.
- Seasonings: Spice up these egg bites by adding some everything bagel (a kid-favorite!) seasoning, a taco blend seasoning, or a zesty Cajun seasoning.
Favorite Variations
When it comes to add-ins, almost anything goes. Just be sure to finely chop them so the egg bites stay intact.
- Meat: Add some extra protein by mixing in some bacon bits, diced ham, or crumbled sausage.
- Veggies: Tomatoes, bell peppers, mushrooms, spinach, or green onions provide must-try color, texture, and nutrients to egg bites.
Best Way to Store Egg Bites
Store cottage cheese egg bites in a covered container in the refrigerator for up to 4 days. Or freeze egg bites (see tips above) for up to 3 months and reheat in the microwave from frozen, or thaw first in the refrigerator.
More Amazing Egg Dishes
Did you enjoy these Cottage Cheese Egg Bites? Leave a comment and rating below.
Cottage Cheese Egg Bites
Equipment
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ¾ cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 300°F. Grease a silicone muffin pan or line a regular muffin pan with parchment liners.
- In a blender, combine eggs, cottage cheese, cheddar cheese, salt and pepper. Blend until smooth.
- Divide the egg mixture over 12 wells.
- Bake for 25-30 minutes or until the eggs are set.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Lunch, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
can you make these in the instant pot with silicone molds?
For the instant pot, I would recommend following our Instant Pot Egg Bites recipe.
How would you reheat these from frozen?
Hi Julie, you will want to let them defrost in the fridge overnight then you can reheat in the microwave (30 seconds and then additional 10 second intervals if needed) or in the oven (300°F for 10 minutes or until heated through, cover loosely with foil to prevent them from drying out). I hope that helps!
I,would be able to,cook these in my air fryer, would I not? Just adjust the,temperature and the amount of time!
Hi Bryan, if wanting to make these in the air fryer, we recommend following this Air Fryer Egg Bites recipe for the best results.
Would I be able to make mini muffins and would I use mini liners or just oil the muffin tin well. How would the time to bake change? Thanks.
You will want to grease the muffins tins well if you don’t have silicone liners. Then bake at 300°F for 15–20 minutes, or until the centers are set (not jiggly) and a toothpick inserted comes out clean.
Easy to make and great snack!
I agree, Trish! It’s so easy to prepare and so delicious.
If using egg whites, what size carton would I use for this recipe?
To replace the eggs in this recipe with egg white, you will need 1 cup of egg whites.