Name: Cottage Cheese Egg Bites
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 8 large eggs; 1 cup cottage cheese (2% or full-fat for extra creaminess); 1/2 cup shredded cheese, your pick: cheddar, Monterey Jack, or Swiss; 1/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder or onion powder (optional); Olive oil or nonstick spray for the pan; 1/2 cup finely chopped baby spinach; 1/3 cup diced bell pepper; 1/3 cup cooked bacon or ham, crumbled; 1/3 cup cooked breakfast sausage, drained; 2 tablespoons finely chopped green onion or chives; 2 to 3 tablespoons crumbled feta or goat cheese for a tangy twist

If weekday mornings had a flavor, for me, it would be Cottage Cheese Egg Bites. They’re quiet, reliable, and not trying to show off. Just eggs, cottage cheese, and a handful of tasty mix-ins baked into tender little bites you can grab on your way to work or reheat while the coffee brews. The cottage cheese adds a gentle tang and a surprisingly creamy texture, and the blender does the heavy lifting so the batter is smooth. Nothing fussy. Nothing wild. Just a practical, make-ahead breakfast that actually tastes good.

I started making a batch on Sundays after realizing the half-bag of spinach and the lonely bell pepper in my fridge deserved better than wilted salad. Tossed into egg bites, they shine. And when you open the oven to those puffy, golden edges and the kitchen smells like a diner on a slow morning… well, it’s a nice way to start the week.

Ingredients for this Cottage Cheese Egg Bites

8 large eggs
1 cup cottage cheese (2% or full-fat for extra creaminess)
1/2 cup shredded cheese, your pick: cheddar, Monterey Jack, or Swiss
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or onion powder (optional)
Olive oil or nonstick spray for the pan

Mix-in ideas, choose about 1 to 1 1/2 cups total:

1/2 cup finely chopped baby spinach
1/3 cup diced bell pepper
1/3 cup cooked bacon or ham, crumbled
1/3 cup cooked breakfast sausage, drained
2 tablespoons finely chopped green onion or chives
2 to 3 tablespoons crumbled feta or goat cheese for a tangy twist

Helpful tools:

Blender or immersion blender
12-cup muffin tin or silicone muffin cups
Baking sheet for stability if using silicone cups

Instructions

Preheat your oven to 325°F. A slightly lower temperature helps the egg bites cook gently and stay custardy, not rubbery.
Grease your muffin tin well or line with silicone muffin cups. Be generous with the oil or spray. You’ll thank yourself later.
Add the eggs, cottage cheese, shredded cheese, salt, pepper, and garlic or onion powder to a blender. Blend on medium until smooth, 20 to 30 seconds. The cottage cheese curds will disappear into the mix, and you’ll get that creamy Starbucks-style texture.
Prep your mix-ins. If using spinach or bell peppers, chop them small so they distribute evenly. If using bacon or sausage, make sure they’re cooked and drained. Moisture is the enemy of fluffy egg bites, so pat veggies dry if they’re wet.
Divide the mix-ins evenly amongst the muffin cups. This trick keeps every bite balanced. It also helps prevent clumping at the top.
Pour the egg mixture over the mix-ins, filling each cup about 3/4 full. Give the pan a gentle tap on the counter to release any big air bubbles.
Optional but helpful: Place the muffin pan on a baking sheet, then pour a little hot water into the sheet to make a quick water bath around the pan. This adds steam to the oven and keeps the egg bites silky.
Bake for 18 to 22 minutes, until the centers are just set and a toothpick comes out mostly clean. They will puff a bit in the oven, then settle as they cool.
Let the egg bites rest in the pan for 5 minutes. This makes them easier to remove without tearing. Run a thin spatula or butter knife around the edges if needed.
Serve warm, or let cool and refrigerate for later. They reheat like a dream.

Little tip: If your oven runs hot, pull them at 16 to 18 minutes. Overcooked eggs aren’t the vibe here.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 18 to 22 minutes
Cooling time: 5 minutes
Total time: about 35 minutes
Yield: 12 egg bites

Storage and reheating:

Refrigerate in an airtight container for up to 4 days.
Freeze on a baking sheet until solid, then store in a freezer bag for up to 2 months.
Reheat from fridge: microwave 20 to 30 seconds. From frozen: 60 to 90 seconds at 50 to 70% power, or thaw overnight and reheat normally.

Nutritional information

Estimated per 2 egg bites, based on 12 bites per batch and typical ingredients:

Calories: about 160 to 180
Protein: 14 to 16 g
Fat: 10 to 12 g
Carbohydrates: 2 to 4 g
Fiber: 0 to 1 g
Sodium: roughly 300 to 400 mg

Numbers will vary with your cheese choice, mix-ins, and salt. If you need precise nutrition, plug your exact ingredients into a calculator.

Frequently asked questions

Can I make Cottage Cheese Egg Bites without a blender?

Yes. Whisk the eggs very well in a large bowl, then whisk in cottage cheese until the curds break down a bit. A fork works, an immersion blender works even better. The texture won’t be quite as smooth as a high-speed blender, but it’s still tasty. If you want extra-smooth results without a blender, use small-curd cottage cheese and let it sit at room temperature for 10 minutes before whisking.

How do I avoid rubbery or watery egg bites?

Low and slow is your friend. Bake at 325°F, not 375°F. Pull them as soon as the centers are just set. Also, watch moisture from mix-ins. Cook and drain meats, pat veggies dry, and avoid super watery vegetables unless they’re sautéed first. If your oven tends to dry things out, use the quick water bath trick by placing the muffin tin on a baking sheet with a little hot water around it. Gentle steam equals tender bites.

Can I make these in the Instant Pot?

You’ll need a silicone egg bite mold. Spray it well, add mix-ins, then pour in the blended egg mixture. Cover the mold loosely with foil. Add 1 cup water to the Instant Pot, set the trivet inside, and lower the mold in carefully. Pressure cook on High for 8 to 9 minutes, then natural release for 5 minutes before quick-releasing the rest. They come out ultra soft, almost custard-like. Let them cool a couple minutes before popping out.

One last note. These Cottage Cheese Egg Bites are flexible. Swap cheddar for Swiss, go bacon one week, spinach the next. If you’ve got a few herbs that need using up, chop them in. It’s the kind of recipe that quietly adapts to your fridge and your routine. And when Tuesday morning rolls around and breakfast is already done, you’ll be glad you made them.