Cottage Cheese Egg Bites Recipe (Easy + High Protein)

Packed with protein and a creamy texture, this easy cottage cheese egg bites recipe makes the perfect grab-and-go breakfast. With just a few minutes of prep, these easy and nutritious bites are a delicious way to start your busy mornings.

Why You’ll Love These Cottage Cheese Egg Bites

I love these cottage cheese egg cups for several reasons. For starters, they’re the perfect meal prep recipe. All you have to do is spend a few minutes preparing these egg bites, pop them into the oven, and then you have a high protein breakfast or snack option ready for you all week. These store well in the fridge or freezer, and reheat in seconds, making them a great option for your busy mornings. 

Another reason I love this recipe is because it’s so versatile. You can customize your egg bites with your favorite add-ins such as sun-dried tomatoes, feta cheese, kale, mushrooms, ham, crispy bacon, or whatever your heart desires!

These high protein egg bites are made with cottage cheese, which give it a fluffy, custard-like texture that isn’t dried out. Don’t worry if you’re not a cottage cheese lover though, you don’t even taste the cottage cheese! 

They’re a simpler version of Starbucks egg bites, made without the sous vide method. The sous vide method involves food being vacuum-sealed and slowly cooked in a water bath at a precise temperature. This keeps them soft, moist, and evenly cooked without being rubbery or dry. With these cottage cheese egg muffins, we mimic the sous vide method by placing a pan of hot water on the bottom rack of the oven. This creates a humid environment for the egg bites to bake in – and helps to achieve that velvety texture that you’re looking for!

With the addition of cottage cheese to these egg bites, you get 16 grams of protein per two muffin cups. These are a low carb breakfast option with only 5 grams of carbs and 1 gram of fiber. They pair perfectly with these quinoa overnight oats for a balanced breakfast.

Ingredients You’ll Need

This cottage cheese eggs bites recipe uses simple ingredients that you may even have on hand right now! Here’s what you’ll need to make them.

• Olive oil – you’ll need olive oil to sauté your vegetables before assembling your egg muffin cups. This adds some healthy fats into the recipe. You can substitute another neutral oil such as avocado oil or canola oil if you want to. 

• Green onion – I like using green onions in this recipe because it adds a pop of green color and some texture. You could substitute another type of onion, shallots, chives or even onion powder. 

• Red bell pepper – did you know that red bell peppers have more vitamin C than an orange? It’s true! This addition is both colorful and anti-inflammatory. Any color bell pepper can be substituted.

• Spinach – adding fresh spinach increases the amount of vitamin A and vitamin K in this recipe. I prefer to use spinach since it has a mild flavor, but you could also use kale if you prefer.

• Eggs – you’ll need 9 large eggs for this recipe. I like using the whole eggs because the yolks are truly the nutrition powerhouses of the egg. The yolks are a great source of choline, vitamin B12, vitamin D, and many other essential nutrients.

• Cottage cheese – the secret ingredient that makes these egg bites have the creamy custard-like texture that makes these a copycat Starbucks egg bites recipe. You can use either a whole milk cottage cheese or fat-free cottage cheese. I usually go for something in the middle like a 2% or low fat cottage cheese.   

• Cheddar cheese – is any egg bites recipe complete without a good cheese addition? I like to use extra sharp cheddar cheese but other cheese options like monterey jack, pepper jack, or parmesan cheese would work nicely too. 

• Spices – for spices, all you’ll need is garlic powder, salt, and black pepper. If you like a little bit of spicy flavor, you could add in a small pinch of red pepper flakes too.

How To Make Cottage Cheese Egg Bites

The best part about these cottage cheese egg bites is just how easy they are to make. Just a little bit of prep and then you’ll have a healthy breakfast ready to go for the rest of the week. Here’s how you’re going to make these easy egg bites. 

Preheat the oven and prep everything

First, you’re going to fill a 13×9 inch baking pan with at least an inch of water. Place it on the bottom rack of your oven and preheat your oven to 325 degrees Fahrenheit. This may sound wild, but this is going to mimic the sous vide method that Starbucks uses to make their egg bites. It creates a humid environment in your oven to give your egg bites a fluffy texture. 

Next, grease a nonstick 12 cup muffin pan with cooking spray or olive oil. You may also want to use silicone liners in your muffin pan because these egg bites can make cleaning up a bit of a pain sometimes depending on just how nonstick your pan really is. Alternatively, you can use a silicone muffin pan, which allows you to easily pop the muffins out once they’re cooked. 

Make sure all of your veggies are chopped and ready to go for the next step. 

Assembling the cottage cheese egg bites

Next, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the green onion, bell pepper, and spinach to the pan and saute for 3 to 4 minutes until veggies are softened and spinach is wilted. Transfer the cooked veggies to a plate with a paper towel on it (the paper towel will absorb any excess oil). Place the veggies in the fridge to cool while you do the next step. 

In a large bowl, combine the eggs and cottage cheese. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, you can add the eggs and cottage cheese into a high speed blender and blend until smooth. 

Next, stir the shredded cheese, garlic powder, salt, and pepper into the egg mixture. Pull your cooked veggies out of the fridge and divide them among the greased muffin pan. Pour the egg mixture over the veggies. Each muffin cup will be filled about ¾ of the way full. The egg muffins will rise when they’re cooking so be careful not to overfill any one particular cup too far. 

Place the muffin pan in the oven and bake for 22 to 25 minutes. You’ll know that the egg muffins are cooked when the outer edges are light golden brown and the middle is no longer jiggly when giving it a gentle shake. You should also be able to insert a toothpick that comes out clean. 

These egg bites will store well in the fridge in an airtight container for up to 3 to 4 days. To reheat, simply pop them in the microwave for a minute or two until they’re warmed through. 

Variations + Substitutions 

• Substitute 1 ¼ cup of liquid egg whites for whole eggs.
• Add more of your favorite mix-ins such as fire roasted peppers, tomatoes, feta cheese, broccoli, zucchini, asparagus, mushrooms, fresh herbs, breakfast sausage, ham, or bacon.
• Top with hot sauce, sriracha, ketchup, salsa, or buffalo sauce.
• Serve with high protein baked oats or this kiwi quencher smoothie

Other Recipes You’ll Love

Cookies & Cream Overnight Oats

Ground Turkey Sweet Potato Hash

High Protein Chocolate Pudding

Roasted Garlic White Bean Dip

Dense Bean Salad with Honey Dijon Vinaigrette

If you make this Cottage Cheese Egg Bites recipe, please consider leaving a rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers! 

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