Cottage Cheese Egg Bites

These cottage cheese egg bites bake up soft, creamy, and high in protein. Made in a muffin tin with simple ingredients, they’re an easy breakfast that reheats well for busy mornings or meal prep.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 18

Total Time 23

Ingredients

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

Instructions

Preheat the oven to 350°F / 180°C (320°F convection / 160°C fan) and lightly grease a muffin tin with butter or oil.
In a blender, combine 6 large eggs, ¾ cup (170 g) cottage cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Blend until smooth and creamy.
Pour the mixture into a bowl and stir in ½ cup (60 g) shredded cheddar cheese, 2 tablespoons (10 g) grated Parmesan cheese, and 2½ tablespoons (15 g) chopped green onions.
Divide the mixture evenly between the muffin tin, filling each about three-quarters full.
Bake for 18–22 minutes, until the egg bites are set in the center and lightly golden around the edges.
Let the egg bites rest for about 5 minutes before removing them from the pan. Serve warm.

Notes

Blend Until Smooth: I like blending the eggs and cottage cheese for about a minute so the mixture becomes silky. This helps the egg bites bake up soft instead of dense.

Don’t Overbake: I take them out of the oven as soon as the centers are set. Leaving them too long can make the texture firmer than needed.

Let Them Cool Slightly: Waiting a few minutes before removing them from the muffin tin helps them release more easily and keeps their shape.

Nutrition