I make these Cottage Cheese Egg Bites when I want a quick, protein-packed breakfast that feels a little special without any fuss. They’re creamy from the cottage cheese, fluffy from the eggs and baking powder, and brightened with spinach and red bell pepper perfect for meal prep, a grab-and-go morning, or a light brunch.
Why you’ll love this dish
These egg bites hit several practical marks: high in protein, low-effort, and easily customizable. They bake in a single muffin tin, freeze and reheat beautifully, and are mild enough for kids while still flavorful for adults. If you want a healthy weekday solution that also works for entertaining, this recipe delivers.
“Perfect for busy mornings creamy, filling, and they reheat without losing their texture.” A reader who preps these for the week
Why make this at home rather than buying premade? Homemade egg bites let you control salt and additives, adjust the veggies and cheese to taste, and save money compared with convenience versions. They’re also quick: less than 30 minutes active time and about 20 minutes in the oven.
How this recipe comes together
This is a no-fuss bake. Whisk eggs until frothy. Fold in cottage cheese for creaminess and shredded cheddar for flavor. Add chopped spinach and bell pepper for texture and color. A touch of baking powder is mixed with water to give the bites light lift. Spoon into a greased 12-cup muffin tin and bake until set and golden. Cool briefly, then release and serve or store.
The whole process keeps bowls and pans to a minimum, which makes cleanup quick.
What you’ll need
- 1 cup cottage cheese (use small-curd for a smoother texture; low-fat is fine)
- 6 large eggs
- 1/2 cup shredded cheddar cheese (sharp or mild)
- 1/4 cup chopped spinach (fresh or thawed and squeezed dry)
- 1/4 cup chopped red bell pepper (roasted or raw)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
Substitution notes: Swap feta or pepper jack for cheddar. Use Greek yogurt (about 3/4 cup) if you don’t have cottage cheese — texture will change slightly. For dairy-free, omit the cheddar and use a plant-based cheese, though the flavor and creaminess will differ.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or brush lightly with olive oil.
- Crack all six eggs into a large bowl. Whisk until fully blended and slightly frothy.
- Add the cottage cheese and stir until evenly combined with the eggs.
- Stir in the shredded cheddar cheese until distributed.
- Add chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Mix until uniform.
- In a small bowl, combine the baking powder with a teaspoon or two of water to activate it. Stir this into the egg mixture.
- Pour in the tablespoon of olive oil and mix until smooth and evenly distributed.
- Spoon the mixture into the prepared muffin tin, filling each cup nearly to the top.
- Bake for 18–20 minutes, until the egg bites are set and lightly golden on top.
- Remove from the oven and let them cool in the tin for 5 minutes.
- Run a knife gently around each edge to release the bites, then remove from the tin.
- Serve warm, or cool to room temperature before storing in an airtight container for up to 4 days in the refrigerator.
Best ways to enjoy it
Serve warm with a simple green salad and whole-grain toast for a balanced meal. For breakfast, pair the bites with avocado slices and a smear of hot sauce. For a snack or protein-rich packable lunch, put two bites in a container with grape tomatoes and a small fruit cup. They also work well alongside roasted potatoes or as a savory addition to a brunch spread.
Storage and reheating tips
Refrigerate: Store cooled egg bites in an airtight container for up to 4 days. Keep them in a single layer or separate layers with parchment to prevent sticking. Freeze: Freeze cooled egg bites in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. Reheat: Microwave for 20–45 seconds (time varies by microwave) until warm through. To preserve texture, reheat in a 325°F (160°C) oven for 8–10 minutes or until heated through. Food safety: Because these contain eggs and dairy, refrigerate within two hours of baking and discard if left at room temperature longer than 2 hours.
Pro chef tips
- Dry your greens: If using frozen spinach, squeeze out as much water as possible. Excess moisture makes egg bites watery.
- Don’t overmix: Whisk to combine, but avoid whipping in too much air—gentle froth is enough. Overbeating can make them rubbery.
- Cheese timing: Mixing in cheddar early helps distribute it; for pockets of melt, reserve a small amount to sprinkle on top before baking.
- Baking powder trick: Activating the baking powder briefly in water helps it produce an immediate lift in the oven.
- Cup fill level: Fill muffin cups nearly to the top for full-looking bites; they won’t overflow but will puff slightly.
- Test for doneness: A toothpick in the center should come out mostly clean; a little moisture is okay because cottage cheese adds creaminess.
Creative twists
- Southwest: Swap red bell pepper for diced jalapeño and add 1/4 tsp cumin. Use pepper jack instead of cheddar.
- Mediterranean: Use crumbled feta, chopped sun-dried tomatoes, and a pinch of oregano.
- Mushroom & Swiss: Sauté mushrooms first to remove moisture, then fold into the mix with shredded Swiss cheese.
- Herb-forward: Add chopped chives, dill, or basil for a fresh finish.
- Low-carb/vegetarian meal prep: Add cooked cauliflower rice or finely diced zucchini to stretch the recipe without adding many carbs.
Common questions
Q: How long do Cottage Cheese Egg Bites last in the fridge? A: Cottage Cheese Egg Bites will keep in an airtight container in the refrigerator for up to 4 days. Make sure they’ve cooled completely before storing to avoid condensation and sogginess.
Q: Can I freeze Cottage Cheese Egg Bites? A: Yes. Freeze on a tray until solid, then move to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture.
Q: Can I make Cottage Cheese Egg Bites without baking powder? A: You can omit the baking powder, but the bites will be a bit denser. Baking powder adds lightness and a slightly puffed appearance.
Q: Are these egg bites high in protein? A: Yes. Eggs and cottage cheese provide a strong protein base, making these a filling, high-protein option for breakfast or snacks.
Q: What can I use instead of cottage cheese? A: Substitute Greek yogurt (about 3/4 cup) for a similar protein profile and creamy texture. Ricotta can also work but may be slightly sweeter in taste.
Q: Can I add raw vegetables to the mixture? A: Yes — small, finely chopped vegetables like bell pepper and spinach work well raw. Avoid adding very watery veggies without pre-cooking (e.g., mushrooms) unless you remove excess moisture first.
Q: Will these reheat well for meal prep? A: Absolutely. Reheat in the microwave for convenience or in the oven for better texture. They hold up well for weekly meal prep when stored properly.
Q: How do I prevent soggy Cottage Cheese Egg Bites? A: Ensure spinach is well-drained and avoid excess liquid from cottage cheese by patting with paper towel if it’s runny. Don’t overbake; remove once set and slightly golden.
Q: Can I make these in a silicone mold or mini loaf pan? A: You can use silicone muffin molds or mini loaf pans, adjusting bake time slightly if the shape changes. Silicone may require a light grease even if non-stick.
Print
Cottage Cheese Egg Bites
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: High Protein
Description
Protein-packed, creamy, and fluffy egg bites infused with spinach and red bell pepper, perfect for a quick breakfast or meal prep.
Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Whisk the eggs in a large bowl until frothy.
- Incorporate the cottage cheese into the egg mixture until well combined.
- Add in the shredded cheddar and stir until evenly distributed.
- Mix in the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder.
- Dissolve the baking powder in a teaspoon of water and add it to the mixture.
- Stir in the olive oil until smooth.
- Spoon the mixture into the muffin tin, filling nearly to the top.
- Bake for 18–20 minutes until set and golden.
- Cool for 5 minutes, then release from the tin and serve or store.
Notes
These egg bites can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 2 months. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 195mg
