Egg bites with cottage cheese are one of my favorite make-ahead breakfasts. They’re fluffy, creamy, and loaded with protein — perfect for busy mornings when I want something healthy and satisfying without spending too much time cooking. The cottage cheese gives them a soft, moist texture and a subtle richness that makes every bite delicious. I love that I can bake a batch, store them in the fridge, and simply reheat them for a quick meal any time.
Why You’ll Love This Recipe
I love how simple and versatile these egg bites are. They’re light yet filling, low in carbs, and packed with flavor. I can change up the ingredients depending on what I have on hand — sometimes I add mushrooms or zucchini, other times I go with spinach and bell peppers for a veggie version. They’re easy to portion, easy to store, and great for meal prep. Plus, they reheat beautifully without losing their texture.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large eggs
1 cup low-fat cottage cheese
1/2 cup shredded cheddar cheese
1 cup chopped spinach
1 small bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray for greasing the pan
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 12-cup muffin tin with olive oil spray.
In a large bowl, I whisk the eggs until smooth and fluffy.
Then I add the cottage cheese, shredded cheddar, chopped spinach, and diced bell pepper. I season the mixture with salt and pepper and stir until everything is evenly combined.
I pour the mixture evenly into the muffin cups, filling each about three-quarters full.
I bake for 20–25 minutes, until the tops are slightly puffed and golden.
After baking, I let the bites cool for a few minutes before gently removing them from the tin.
I serve them warm or let them cool completely before storing.
Servings and Timing
This recipe makes 12 egg bites, enough for about 4 servings. It takes around 10 minutes to prepare and 25 minutes to bake, so the total time is roughly 35 minutes.
Variations
I sometimes use mozzarella, feta, or Monterey Jack instead of cheddar for different flavors.
Kale, mushrooms, or zucchini work great if I’m out of spinach or peppers.
A pinch of chili flakes or a drizzle of hot sauce gives them a nice kick.
For a dairy-free option, I use plant-based cheese and dairy-free cottage cheese.
When I want a softer texture, I cook them in a silicone mold in the Instant Pot instead of baking.
Storage/Reheating
I store the cooled egg bites in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months. To reheat, I microwave them for 20–30 seconds if refrigerated or about 60 seconds if frozen. They keep their flavor and texture beautifully.
FAQs
Can I make these egg bites ahead of time?
Yes, I usually make them on Sunday and keep them in the fridge for quick weekday breakfasts.
Can I use a blender for mixing?
Absolutely. Blending the eggs and cottage cheese makes the mixture even smoother and creamier.
What kind of cottage cheese works best?
I prefer low-fat cottage cheese because it gives a creamy texture without being greasy.
Can I make these egg bites vegetarian?
Yes, this recipe is naturally vegetarian, and I can mix in a variety of vegetables to keep it interesting.
How can I prevent the egg bites from sticking?
Greasing the muffin tin well or using silicone molds helps them release easily after baking.
Conclusion
Egg bites with cottage cheese are my go-to recipe for a healthy, protein-rich breakfast that’s easy to prepare and incredibly satisfying. I love how flexible they are — I can make them vegetarian, add different vegetables, or play with various cheeses for new flavors. Whether I’m meal prepping for the week or need a quick snack, these egg bites always deliver delicious results. Once I started making them, I never went back to plain scrambled eggs.
These egg bites with cottage cheese are a fluffy, creamy, and protein-packed breakfast option. Perfect for meal prep, they are low in carbs and easy to reheat for a quick, satisfying meal any time of the week.
Ingredients
6 large eggs
1 cup low-fat cottage cheese
1/2 cup shredded cheddar cheese
1 cup chopped spinach
1 small bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray for greasing the pan
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil spray.
In a large bowl, whisk the eggs until smooth and fluffy.
Add the cottage cheese, shredded cheddar, chopped spinach, and diced bell pepper. Season with salt and pepper and stir until combined.
Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, until the tops are puffed and golden.
Let the bites cool for a few minutes before removing them from the tin.
Serve warm or let cool completely before storing.
Notes
Use silicone molds or grease well to prevent sticking.
Store in the fridge for up to 5 days or freeze for up to 2 months.
Reheat in the microwave for 20–30 seconds if refrigerated, 60 seconds if frozen.
Swap in other veggies or cheeses for variety.
Blend eggs and cottage cheese for an extra creamy texture.
