Fluffy High-Protein Cottage Cheese Egg Bites ✨ by @healthymoodsf
Light, protein-packed, and perfect for meal prep—these cottage cheese egg bites come together in minutes and are endlessly customizable. Whether you’re fueling up post-workout or need a quick breakfast, these bites deliver flavor and nourishment in every bite.
Recipe Makes 12 egg bites
Ingredients Olive oil or non-stick cooking spray 8 large eggs 8 oz (1 cup) full-fat cottage cheese 1 1/2 cups shredded cheese (I used mozzarella and Havarti) 1/2 tsp salt 1/4 tsp black pepper
Add-ins (optional, mix and match): 1 large bell pepper or 3–4 mini peppers, chopped 1-2 stalks green onion, chopped Fresh herbs like dill, parsley, or cilantro Cooked bacon or sautéed spinach
Instructions Preheat the oven to 325°F. Bring about 3 cups of water to a boil in a kettle and keep it at a simmer. Generously coat a 12-cup silicone or nonstick muffin tin with cooking spray or olive oil. In a blender, combine eggs, cottage cheese, 1 cup of shredded cheese, salt, and pepper. Blend on high for about 10 seconds, just until smooth. (Avoid over-blending—too much air can cause the bites to deflate as they bake.) Set the muffin tin on a sheet pan. Pour the egg mixture into each muffin cup, filling about three-quarters full. Add any desired mix-ins right on top, then sprinkle the remaining 1/2 cup of shredded cheese over each. Carefully pour the hot water into the sheet pan so it covers just the bottom of the muffin cups—this helps the bites stay extra tender and fluffy. Note: You can skip the water bath if you prefer a firmer texture with light browning, similar to mini frittatas. Transfer the sheet pan to the oven and bake for 25–30 minutes, until the egg bites are set. Remove the muffin tin from the sheet pan and let cool for 5 minutes. Carefully remove the bites from the pan—if using silicone, they should pop out easily. For metal pans, run a butter knife or offset spatula around the edges to release.
Storage: Egg bites keep well in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or oven until warmed through.
