Go Back
–+ servings
cottage cheese egg bites
No ratings yet

Cottage Cheese Egg Bites (High Protein)

These Cottage Cheese Egg Bites are incredibly fluffy, creamy, and packed with 24g of protein. It’s a simple, healthy meal prep breakfast that tastes just like the coffee-shop version but made with real, wholesome ingredients in your own kitchen!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 9 large Eggs Room temperature eggs blend more smoothly.
  • 1 ½ cups Full-fat or 2% Cottage Cheese Avoid fat-free to prevent watery egg bites.
  • ½ cup Shredded Cheddar or Monterey Jack Cheese Freshly shredded melts best!
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 2 teaspoons Olive Oil
  • 1 whole Red Bell Pepper Seeded and diced small.
  • 2 cups Fresh Spinach Roughly chopped before wilting.
  • ¼ cup Green Onion About 1 to 2 stalks, finely chopped.

Equipment

  • 1 Countertop Blender Use a high-speed blender to ensure the cottage cheese curds disappear completely.
  • 1 12-Cup Muffin Tin Use a non-stick or silicone pan for the easiest release.
  • 1 9x12-Inch Baking Pan This will be used for the water bath, my secret for that silky texture!
  • 1 Medium Non-Stick Skillet For sautéing your veggies to bring out their natural sweetness.

Method
 

  1. First things first, let's get that oven cozy! Preheat to 300°F (150°C). Position your racks so one is at the bottom and one is in the middle. Fill your [9x12-inch baking pan] with about 2 inches of hot water and slide it onto the bottom rack. This "steam room" is exactly how we get that custardy, Starbucks-style texture instead of something rubbery. Don't forget to spray your [muffin tin] generously with [cooking spray]!
  2. This is where the magic happens! Into your [blender], crack the [eggs] and add the [cottage cheese], [shredded cheese], [salt], and [black pepper]. Blend it on medium until it's perfectly smooth and frothy, about a minute. When you don't see any cottage cheese "lumps," you're golden! This makes the bites so light and airy.
  3. Heat the [olive oil] in your [skillet]. Toss in the diced [red bell pepper] and cook for 2-3 minutes. I love watching them get just a little bit golden. Then, add the [fresh spinach] and stir until it's wilted. Maria’s Tip: This part is vital, squeeze that spinach dry with a paper towel! Nobody likes a soggy egg bite, and this keeps them nice and firm. Stir in the [green onion] at the end.
  4. Divide most of those lovely veggies into the [muffin tin] cups, saving a little handful for the tops. Pour your [blender] mixture over the veggies, filling them about three-quarters full. They puff up like little soufflés, so give them some room! Scatter the rest of the veggies on top and bake on the middle rack for 30-35 minutes until they are set.
  5. Once they're puffed and beautiful, let them rest in the pan for 10 minutes. I know it’s hard to wait, but they firm up as they cool! Run a thin knife around the edges, and they should pop right out.

Nutrition

Serving: 2egg bitesCalories: 210kcalCarbohydrates: 4gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 295mgSodium: 640mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 1200IUVitamin C: 25mgCalcium: 180mgIron: 1.8mg

Notes

Storage: These stay fresh in an airtight container in the fridge for up to 5 days.
Reheating: Microwave for 30 seconds for a quick "on-the-way-out-the-door" breakfast.
Freezer Friendly: Flash freeze them on a tray first, then pop into a bag for up to 2 months. Reheat from frozen for about 60-90 seconds.
Variations: Feel free to swap the cheddar for Feta or Gruyere to feel fancy! Just remember to always cook your veggies first to remove that extra moisture.
Tried this recipe?Let us know how it was!