I recently started working with a health coach to make sustainable lifestyle changes, and as you can probably guess, increasing my daily protein intake has been a big focus. As a professional recipe developer, I’m always thinking about ways to make food not just tasty but also easy to make.
Like many of you, I’ve seen the cottage cheese egg bites trending all over social media. They looked promising, but most versions required a blender or sous vide, which felt more complicated than I wanted.
So I developed a version that could be mixed in one bowl with minimal ingredients in 5 minutes and baked in a standard 12-cup muffin tin. Think of this as a customizable base: you can toss in leftover veggies or cooked protein you already have on hand.
Along the way, I also addressed common issues like watery textures or deflated bites, so you’ll find helpful tips throughout the post to ensure yours turn out just right.
Ingredients You’ll Need
Some recipes you’ll find online refer to this recipe as “3-ingredient egg bites” because it uses three simple ingredients: eggs, cottage cheese, and shredded cheddar cheese.
From there, you can mix in your favorite vegetables or breakfast meats to make it your own. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes from my recipe testing:
Eggs: I recommend using large organic eggs. While it won’t be as fluffy, you can up the amount of protein by using a mix of whole eggs and egg whites (4 whole eggs and 4 egg whites). I wouldn’t recommend using only egg whites because without the yolks, it loses that soft, custardy texture and rich taste that make it so satisfying.
Cottage Cheese: During my recipe testing, I found that full-fat (4%) cottage cheese gives the most creamy and custardy results. You can use both small and large curd cottage cheese.
Be sure to strain it if it has any excess liquid, so the egg mixture is not too watery. Additionally, some cottage cheeses can be saltier than others, so give yours a quick taste before adding extra salt to the mixture.
Cheese: I am using freshly shredded cheddar cheese, but if you’re wondering about the best cheese for egg bites, mozzarella, Monterey Jack, Parmesan, or gruyere cheese all work well. Feel free to mix a couple of cheeses together for extra depth.
If you have the time, shred your own cheese as store-bought pre-shredded cheeses contain anti-caking agents that prevent even melting and the creaminess of these egg and cottage cheese bites.
Spinach: I opted for baby spinach as it is quick and easy to incorporate into the cottage cheese egg bites. I buy prewashed spinach that is sold in stores to save time.
If you prefer to wash your own, be sure to rinse and drain well before adding it into the egg mixture to prevent egg bites from turning watery.
Seasonings: I kept it simple with kosher salt, black pepper, garlic powder, and paprika. But feel free to adjust to match the flavors you enjoy. You can add onion powder, red pepper flakes, or even a small amount of dried herbs like parsley, dill, oregano, or thyme.
Add-Ins and Flavor Ideas
These egg bites with cottage cheese are so easy to make, and there’s plenty of room to get creative. Here are a few of my favorite ways to change them up:
Breakfast meats: You can add about 1 cup of crumbled baked turkey bacon, regular bacon, cooked sausage (both pork and chicken would work), or diced ham.
Potatoes and chives: If you love Starbucks’ Potato and Chive Egg Bites, you can easily recreate their flavor at home with this recipe. Cut a small yellow potato into ½-inch cubes and sauté them in a bit of oil until tender. Once cooled, stir them into the egg mixture along with a handful of chopped chives.
Other vegetables: Lighter vegetables, such as mushrooms, cherry tomatoes, or baby spinach, work best. Heavier vegetables, such as broccoli or bell peppers, can be used, but I recommend chopping them finely before adding them to the egg mixture. Stick to about 1 cup of vegetables so the bites don’t get weighed down.
Frozen vegetables would also work (such as frozen spinach); however, be sure to thaw them and squeeze out all the liquid before adding them to the egg mixture.
How to Make Egg Bites with Cottage Cheese
Aside from the simple ingredients, these cottage cheese cups come together in just a few simple steps, requiring only a large bowl and a whisk. Here’s exactly how I make them:
Step 1 – Prep the oven: Set your oven to 325°F (162°C). Place a 9×13 dish with 2 cups of hot tap water on the bottom rack.
I know it sounds like an extra step, but the steam created by the water as the egg bites bake is what keeps them soft and custardy. It also helps the eggs bake evenly without turning rubbery or completely deflating as they cool, similar to the Starbucks version made with a sous vide machine.
That said, you can skip this step if you prefer. The egg bites will still turn out delicious, just a bit firmer in texture.
Step 2 – Grease or line your muffin pan: Most egg bite recipes online use a silicone muffin pan to bake the bites. Sadly, I do not own one. If you have it, I would still recommend greasing it before pouring in the egg mixture.
If you are like me, and only have a regular metal 12-cup muffin tin, then I highly recommend lining them with parchment liners. It is truly the foolproof solution to prevent the egg bites from sticking to the pan. I tried using paper liners, and while the egg cups did not stick to the pan, it was hard to remove the paper from the egg bites in one piece.
Otherwise, take your time greasing/buttering the muffin tins well, covering all edges and even the top, as eggs always stick to metal if not greased properly.
Step 3 – Whisk the eggs: Crack the eggs into a large bowl along with salt (if using) and pepper until they are fully combined. Try not to overmix as they can trap too much air, causing them to puff up in the oven and then deflate as they cool. A little deflation is normal, but whisking just until smooth helps keep their shape.
Step 4 – Add the remaining ingredients: Stir in the cottage cheese and shredded cheddar until everything is well combined. Fold in the roughly chopped baby spinach.
It is easier to switch from a whisk to a spatula when folding.
Additionally, while I listed only 2 cups of baby spinach in the recipe card below, you can use up to 3 cups if you prefer to up the nutritional value of these cottage cheese egg cups. Just make sure that they are chopped a bit so you won’t have big chunks of spinach in your egg bites.
Step 5 – Fill the muffin cups: Scoop about ¼ cup of the mixture into each muffin well. If you are using a standard 12-cup muffin tin, fill it closer to the top. If you are using a different size, divide the batter evenly among the cups, keeping in mind that the baking time may vary.
Step 6 – Bake: Slide the muffin pan onto the middle rack, positioned directly above the water dish, and bake for 30-35 minutes. You’ll know they’re done when the tops look set and a toothpick inserted in the center comes out clean. The lower temperature, combined with steam, is the secret to that custardy, Starbucks-style texture.
Step 7 – Let them rest: When they first come out of the oven, they will appear puffy, but they will deflate as they cool and rest. I like to let them cool for 10 minutes before removing them from the muffin tin, so they are not too hot. You can enjoy them warm or let them cool completely if you are making them as part of your weekly meal prep.
5 Secrets to Starbucks-Style Custardy Egg Bites
Like with any egg recipe, a few small details make all the difference between bites that are rubbery or soggy and ones that are soft and fluffy. Below, I am sharing some of the things I learned during my recipe testing to help you get the best cottage cheese bites on your first try:
- Use a water bath: The steam from a dish of hot water in the oven is the secret to a soft, custardy texture that mimics the Starbucks sous vide method. If you omit it, the bites will still be delicious but noticeably firmer and more rubbery.
- Avoid Watery Bites: Excess liquid from cottage cheese or undrained vegetables is the main reason for watery egg and cottage cheese bites. Be sure to strain your cottage cheese if it looks wet.
- Parchment liners: If you are using a metal 12-cup muffin tin, keep in mind that eggs can stick to metal. To ensure easy release, take your time to grease every corner of your muffin pan or use parchment liners for a guaranteed easy release. If you are using silicone liners, I would still apply a light coating of oil, but it is definitely much easier to remove without the egg bites sticking to the pan.
- Don’t overbake: The bites will continue to set as they cool, so if they’re baked too long, the texture will turn rubbery.
- Whisk by hand/Skip the blender: Egg bites puff slightly in the oven and settle as they cool, so a little settling/deflation is normal. However, I learned during my testing that the biggest difference maker was skipping the blender entirely. While blending creates a smooth batter, it traps too much air, causing the bites to over-inflate in the oven and then deflate significantly. To keep that beautiful, full, custardy texture, just whisk the batter by hand until the eggs and cottage cheese are just combined, leaving the curds intact.
How to Make Ahead, Meal Prep, Freeze, and Reheat
I think one reason these baked egg bites with cottage cheese are so popular is that they stay fresh all week. You can meal prep a batch for busy mornings and have a grab-and-go breakfast all week.
Make ahead: You can whisk together the mixture and keep it covered in the refrigerator overnight. When you are ready to bake, pour the mixture into the muffin tin and follow the usual baking directions, adding an extra 5 minutes if needed, as it will be starting from a colder temperature.
Meal Prep: Once baked and cooled, place the egg bites in an airtight container. They will keep well in the refrigerator for up to 4-5 days and make for a perfect high-protein breakfast.
Freezing: Once they are at room temperature, arrange the egg bites on a sheet pan lined with parchment paper and freeze for an hour or two. Then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thaw them overnight in the fridge.
Reheating: You can warm up your protein egg bites straight from the fridge using one of the methods below:
- Microwave: Heat individual bites in 30-second increments, no longer than a minute or two, stopping and checking often.
- Oven: While not as quick as the microwave, reheating them in the oven gives you the best, freshly baked results. Place the egg bites on a baking sheet and reheat at 325°F (163°C) for 10 minutes or warm to your liking.
- Air Fryer: Reheat at 300°F (149°C) for 5-6 minutes.
FAQs
I wouldn’t recommend using only egg whites, as the bites will not be as creamy. However, you can do a mix of whole eggs and egg whites ( 4 whole eggs and 4 egg whites).
I recommend full-fat cottage cheese because it gives the best texture. Lower-fat versions tend to release more liquid and can make the egg bites watery, but you can still use them. Be sure to strain off any excess liquid before mixing it into the eggs.
Parchment liners or a silicone muffin tin are the easiest way to avoid sticking. If you don’t have either, grease your muffin pan thoroughly, ensuring that all edges, corners, and the top of the pan are well-coated.
Egg bites puff in the oven and then settle as they cool, so some deflation is inevitable. To minimize this, whisk the eggs just until combined and avoid using a blender, which adds too much air to the mixture.
Yes, let them cool completely, then flash-freeze them individually on a parchment-lined tray for a few hours before transferring to a freezer-safe bag or container. They will keep well for up to 2 months.
Pairing Suggestions
These cottage cheese egg bites are a great grab-and-go breakfast, lunchbox snack, or even as a brunch item. They are satisfying on their own, but I love pairing them with a few simple sides to round out the meal:
- Breakfast meats: Add extra protein by serving them alongside a few slices of Baked Turkey Bacon, breakfast sausage, or chicken sausage.
- Toast: Treat yourself to a satisfying breakfast by serving these with a slice of avocado toast. When I serve these over the weekend, I almost always make a batch of my Salmon Avocado Toast to make it a full meal.
- Yogurt: A creamy yogurt cup pairs beautifully with eggs. My Chia Seed Pudding with Yogurt, Vanilla Yogurt, or a Yogurt Parfait are great options to help you increase your protein intake.
- Fresh fruit: Serve them with a bowl of fresh berries or make a batch of my Breakfast Fruit Salad for a simple yet visually appealing pairing.
More Cottage Cheese Recipes You’ll Love
I think we can all agree that cottage cheese is having the time of its life with its popularity, and I am here for it. Below are a few cottage cheese recipes from the archives:
- Cottage Cheese Flatbread is the latest social media sensation, and for a good reason. Made with just two ingredients, this high-protein bread option (with 17 grams of protein per serving) is a great choice for wraps and sandwiches.
- If you love classic comfort food like I do, but are looking for lighter options, you’ll love my Cottage Cheese Mac and Cheese. It has the same creamy texture with 26 grams of protein per serving.
- And if you are planning to make this recipe for a crowd, try my Egg and Cottage Cheese Bake. It has all the same flavors baked into a casserole-style dish that you can slice, store, and enjoy throughout the week.
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Photos by Tanya Pilgrim.
Cottage Cheese Egg Bites Recipe
Equipment
Ingredients
- 8 large eggs
- ¼ teaspoon black pepper
- 1 cup full-fat cottage cheese
- 1 cup shredded cheddar cheese
- 1 ½ cups baby spinach leaves, washed, rinsed, dried and roughly chopped
Instructions
- Preheat your oven to 325 °F (162 °C). Fill a casserole dish (I used a 9X13) with 2 cups of hot tap water and place it on the bottom shelf of your oven.
- Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
- In a large mixing bowl, whisk eggs with black pepper until well beaten.
- Fold in the cottage cheese and shredded cheddar cheese. Mix until the cheese is evenly distributed. Add the baby spinach and mix until well combined.
- Divide the egg mixture evenly among 12 muffin cups (a little more than ¼ cup each).
- Bake for 35-40 minutes or until a toothpick inserted in the center of an egg bite comes out clean.
- Cool for 10 minutes, then remove the muffins from the muffin pan and transfer them to a platter. Serve warm.
Notes
- Yields: This recipe makes 12 egg and cottage cheese bites ideal for 4 servings. The nutritional values below are for 3 egg bites (per serving).
- *Parchement Liners: I highly recommend using parchement liners to ensure easy removal. Otherwise, be sure to brush the muffin tins generously with oil.
- A word on adding salt: I tested this recipe with national cottage cheese brands like Daisy and Good Culture and never needed to add any salt as they were already salty. However, I recommend giving your cottage cheese a taste before deciding whether or not you need to add salt to the egg mixture.
- Storage: Bring leftover egg bites to room temperature and store in an airtight container in the fridge for upto 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
