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Egg bites with cottage cheese cooked in oven on a plate.
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Cottage Cheese Egg Bites Recipe

These cottage cheese egg bites are soft and fluffy high protein breakfast that are perfect for you weekly meal prep. Made with eggs, cottage cheese, cheddar, and spinach, they bake in a muffin tin for easy, portable breakfasts.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Aysegul Sanford

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
US Customary - Metric

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.
    A casserole dish filled with water in the oven.
  • Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
    A collage of images showing the egg and cottage cheese mixture.
  • 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).
    Muffin tin with egg and cottage cheese bites before and after they are baked.
  • 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

Calories: 295kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 365mg | Sodium: 629mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1887IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 2mg

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