Cottage Cheese Egg Bites
These cottage cheese egg bites are a quick, high-protein breakfast you can prep once and eat all week. Blended cottage cheese adds creaminess and extra protein without needing heavy dairy. They’re customizable, easy to digest for many people, and ideal for busy mornings when energy matters.
Cottage Cheese Egg Bites
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup finely diced cooked veggies of your choice (onions, broccoli, sweet potato etc)
- 1 1/2 cups chopped spinach
- 2 green onions sliced
- 1 cup shredded cheese of choice optional; cheddar, mozzarella, or goat cheese work well
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with silicone cups.
- Add eggs, cottage cheese, olive oil, salt, and pepper to a blender. Blend until smooth.
- Stir in bell pepper, spinach, green onions, and cheese (if using).
- Pour mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes, until centers are set and tops are just lightly golden.
- Let cool for 5 minutes before removing from pan.
Notes
Store in the refrigerator for up to 4 days.
Reheat gently in the microwave (20–30 seconds) or eat cold on busy mornings.
For easier digestion, skip added cheese or use a small amount of goat or sheep cheese.
These freeze well for up to 2 months.