Cottage Cheese Egg Bites

These cottage cheese egg bites blend eggs with full-fat cottage cheese, sharp cheddar, Parmesan, and green onions for a soft, fluffy texture. Each bite provides 6 g protein and reheats well for meal prep.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 22

Total Time 27

Ingredients

▢ 6 large eggs
▢ 170 g cottage cheese
▢ 60 g sharp cheddar cheese shredded
▢ 10 g Parmesan cheese grated
▢ 15 g green onions chopped
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground black pepper
▢ ¼ teaspoon garlic powder
▢ Butter or oil for greasing the muffin pan

Instructions

Preheat the oven to 180 °C. Thoroughly grease a standard 12-cup metal muffin pan with butter or oil.
Add 6 large eggs, 170 g cottage cheese, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon garlic powder to a blender. Blend for about 1 minute, until smooth and creamy.
Pour the mixture into a bowl. Stir in 60 g sharp cheddar cheese, shredded, 10 g Parmesan cheese, grated, and 15 g green onions, chopped, until evenly distributed.
Divide the mixture evenly among the 12 muffin cups, filling each cup about three-quarters full.
Bake the cottage cheese egg bites for 18–22 minutes, until the centers are set and the edges are lightly golden. Rest them in the pan for 5 minutes, then remove and serve warm.

Notes

Use full-fat cottage cheese: Use full-fat cottage cheese to reproduce the tested texture and nutrition values.

Grease every cup: Coat the base and sides of the metal muffin cups to help the tender egg bites release cleanly.

Check at 18 minutes: Remove the egg bites once the centers are set; extra baking can produce a firmer texture.

Allow the structure to settle: The 5-minute pan rest helps the egg bites retain their shape during removal.

Nutrition