Easy Cottage Cheese Egg Bites are light and fluffy with tons of flavor. The cottage cheese adds extra protein and gives them an extra creamy texture! They’re just like Starbucks egg bites without the fancy sous vide method. Add your favorite fillings like veggies, bacon, cheese, and more!
Creamy Cajun Sausage Rice Skillet
They’re just like Starbucks egg bites!
If you couldn’t tell by all the TikTok recipes, cottage cheese has found its way back into so many hearts and eating plans. While it is thought to be the “first cheese made in America,” cottage cheese has recently exceeded its simple snack status.
What you’ll need for this recipe:
- Eggs: Nine whole eggs add tons of protein.
- Cottage cheese: This is a great way to add protein to your diet, can be low in calories, and contains important nutrients like calcium, vitamin A, and B vitamins. It has a mild flavor and is available in several curd sizes and milk fat percentages. All will work for this recipe!
- Cheese: Shredded cheese melts and adds richness.
- Veggies: Spinach and peppers add color, nutrients and fiber.
My savory Cottage Cheese Toast or three-ingredient Cottage Cheese Bagels are also a protein-packed breakfast or snack, so give them a try, too!
Cottage Cheese Egg Bites
- 10 minutes
- 30 minutes
- 40 minutes
Ingredients
- 9 large eggs
- 1 1/2 cups cottage cheese
- 1/2 cup shredded cheddar cheese or Monterey jack cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 red bell pepper seeded and diced
- 2 cups spinach roughly chopped
- 1/4 cup chopped green onion (1-2 stalks)
Instructions
- Position one oven rack to the very bottom position and another to the middle position. Preheat the oven to 300°F. Grease a 12-count muffin tin with nonstick spray. Fill a 9×12-inch baking pan with 2 inches of very hot water, and carefully place in the lowest position in the oven. This creates steam for even cooking and a custardy texture.
- Add the eggs, cottage cheese, shredded cheese, salt and pepper to a blender. Blend until smooth.
- Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and cook until soft 2-3 minutes, and transfer to a medium bowl. Add the spinach and cook to wilt. Remove to a paper towel and pat out the excess water. Place it in the bowl with the cooked peppers and the scallions.
- Divide the veggie mixture between the prepared muffin tins, reserving about 1/4 cup for the tops. Pour the egg mixture over the veggies until the muffin tins are 3/4 of the way full. Top with the reserved veggies.
- Place the egg bites on the middle rack and bake for 30-35 minutes, until the tops are puffed up and set. They will deflate slightly as they cool. Let them cool in the pan for 10 minutes then run a knife around the edge and pop them out.
Notes:
- Don’t skip the tray of hot water. It creates steam in the oven to give them the custard texture we all love about the Starbucks version!
- Get creative with your mix-ins! You can cook any vegetable or green to add to these breakfast bites, or mix in protein like bacon or sausage.
- Don’t overcook them! They’re ready when the tops no longer look wet.
- Cool them completely then store leftovers in an airtight container in the fridge for up to 5 days.
- To freeze, place leftover bites on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or storage bag and freeze for up to 2 months. Reheat from frozen.
- To reheat, wrap refrigerated them individually in a paper towel and heat for 30 seconds, or until heated through. For frozen egg bites, wrap in a paper towel microwave for 45 seconds, flip, and microwave for another 30-45 seconds, until heated
