Cottage Cheese Egg Bites

Cottage Cheese Egg Bites were my accidental discovery during a rushed morning when I had only minutes to prep breakfast and no time for something elaborate. I grabbed a handful of veggies, mixed them into whisked eggs with cottage cheese, and poured everything into a muffin tin. What came out of the oven was warm, cheesy, protein-packed goodness that made the entire house smell like brunch.

Since then, these egg bites have become a routine part of my weekly meal prep. They’re portable and customizable, and they reheat beautifully which means they’re perfect for those days when I need something quick yet wholesome. And when I share them with guests, they always ask for the recipe because they’re so flavorful for being so simple.

Ingredients

• Here’s what I use for this recipe. You can definitely switch up the veggies or cheese based on your taste!
• Eggs – The protein-rich base that binds everything together
• Cottage cheese – Adds creaminess and keeps the bites moist
• Bell peppers – Brings crunch and a touch of sweetness
• Zucchini – Adds moisture and color without overpowering
• Shredded cheddar – Melts beautifully and boosts savory flavor
• Salt and pepper – Simple seasoning to enhance the ingredients
• Olive oil or spray – Prevents sticking in the muffin tin

Tools You’ll Need

• Mixing bowl – To combine eggs, cheese, and veggies
• Whisk or fork – To beat the eggs evenly
• Muffin tin – Shapes the egg mixture into bite-sized portions
• Non-stick spray or silicone liners – Makes removal easy
• Chopping board and knife – For dicing the vegetables
• Measuring cups/spoons – For consistency

Instructions

Step 1: Prep the muffin tin

I start by preheating my oven to 375°F and spraying a muffin tin with non-stick spray or lining it with silicone cups.

Step 2: Mix the eggs

In a mixing bowl, I whisk the eggs until fully blended. Then I stir in the cottage cheese, giving it a smooth, creamy base.

Step 3: Add the extras

I fold in the diced bell peppers, chopped zucchini, and shredded cheddar. I also sprinkle in a pinch of salt and pepper for balance.

Step 4: Fill and bake

I spoon the mixture evenly into each muffin cup, filling them about 3/4 full. Then I bake them for 20–22 minutes until the tops are golden and the centers are set.

Step 5: Cool and serve

After letting them cool in the pan for a few minutes, I gently run a knife around each one to lift them out. They’re ready to eat warm or can be cooled completely for storing.

Tips

If I’m making a big batch, I often double the recipe and freeze half for future breakfasts. I also sometimes toss in chopped spinach or mushrooms depending on what’s in the fridge. Adding a dash of hot sauce or smoked paprika gives them a subtle kick!

Ways to Serve

As a quick grab-and-go breakfast

Packed into lunchboxes with fruit and nuts

On a brunch platter with toast and avocado

As a protein-rich snack between meals

Frequently Asked Questions

Can I freeze Cottage Cheese Egg Bites?

Yes! Once cooled, place them in a freezer bag and freeze. Reheat in the microwave or oven when ready to eat.

Can I make Cottage Cheese Egg Bites without cheese?

You can omit the shredded cheese, but keep the cottage cheese for texture. Or try swapping in a plant-based cheese.

How long do Cottage Cheese Egg Bites last in the fridge?

They keep well for 4 to 5 days in an airtight container perfect for weekly meal prep.

See You in the Kitchen

I hope you try making these Cottage Cheese Egg Bites soon! They’ve become one of my favorite ways to start the day with flavor and nutrition. Let me know how you like them or what toppings you add to make them your own.

Happy Cooking!

Print