These cottage cheese egg bites are my go-to when I want something quick, satisfying, and packed with protein. They’re creamy, fluffy, and loaded with crispy bacon and fresh chives. Perfect for meal prep or a quick breakfast that actually fills you up.
They’re kind of like those popular coffee shop egg bites, but better—and way cheaper. You just blend, pour, bake, and boom: you’ve got breakfast ready for the week.
What You’ll Need
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- 4 strips cooked bacon, chopped
- 2 tablespoons chopped fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or butter for greasing muffin tin
Why I Love This Recipe
This one’s always in my rotation. It’s the kind of thing you can make on a Sunday night and just grab and go during the week. It started when I wanted something high-protein but still cozy. These hit all the marks:
- They’re creamy but still fluffy
- You don’t taste the cottage cheese—it just makes them soft
- Bacon + chive = classic combo that never gets old
- One bowl and a blender = easy cleanup
- You can freeze them and reheat fast
Makes:
12 egg bites (about 4 servings)
Cook Time:
Prep: 10 minutes
Bake: 25 minutes
Total: 35 minutes
Tools Needed
- Muffin tin (12-cup)
- Blender or food processor
- Mixing bowl
- Cooking spray or butter
- Spatula
- Oven
Recipe + Instructions
Step 1: Preheat the Oven and Grease Muffin Tin
Preheat your oven to 350°F (175°C). Spray your muffin tin well with cooking spray or rub each cup with butter so nothing sticks.
Step 2: Blend the Egg Mixture
In a blender, add:
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Blend until completely smooth—this is what makes the egg bites super creamy.
Step 3: Add Bacon and Chives
Pour the blended mixture into a bowl. Stir in:
- 4 chopped cooked bacon strips
- 2 tablespoons chopped fresh chives
Don’t blend these in—you want little bacon and chive bits in every bite.
Step 4: Pour Into Muffin Tin
Carefully pour the mixture into your greased muffin tin, filling each cup about ¾ full.
Step 5: Bake
Place the muffin tin in the oven and bake for 22–25 minutes, or until the egg bites are set and slightly golden on top. They’ll puff up while baking but settle as they cool.
Step 6: Cool Slightly and Serve
Let them cool for a few minutes in the tin, then pop them out gently with a spoon or spatula. Serve warm.
Pro Tips
- Blend the base until super smooth—this gives them that velvety texture.
- Don’t skip greasing the muffin tin well or they’ll stick.
- Let them cool before removing or they’ll break apart.
- They puff up while baking but settle once cool—totally normal.
- Want perfect shape? Use silicone muffin cups.
Substitutions and Variations
- Swap cheddar for Swiss, Monterey Jack, or feta
- Use turkey bacon or leave out bacon for vegetarian version
- Add a handful of sautéed spinach or mushrooms
- Sprinkle a bit of parmesan on top before baking
Make-Ahead Tips
You can make a batch and store in the fridge up to 5 days.
Or freeze individually and reheat in the microwave for 30–45 seconds.
Leftovers and Storage
Store in an airtight container in the fridge up to 5 days.
To freeze: Wrap each in plastic wrap, store in a freezer bag, and reheat in microwave or oven.
Macros (Per 3 Egg Bites / 1 Serving)
Calories: 250
Protein: 22g
Carbs: 3g
Fat: 17g
(These are estimates and can vary based on your ingredients.)
Why This Recipe Works (Quick Science)
Cottage cheese adds moisture and protein but also helps keep the egg texture soft and fluffy. Blending the eggs creates a super smooth mixture, which makes the bites feel like mini soufflés. Baking them in a muffin tin gives you even portions and consistent cooking.
Common Mistakes
- Not greasing the pan well enough: These will stick!
- Overbaking: Makes them rubbery. Pull them out when just set.
- Blending bacon or chives: It ruins the texture—stir those in after blending.
- Filling cups too full: They’ll overflow. Stick to ¾ full.
What to Serve With
- Fresh fruit or a smoothie
- Toast or an English muffin
- Sliced avocado
- Yogurt and granola
- Coffee or tea
FAQ
Can I use low-fat cottage cheese?
Yes! It still works, though full-fat makes them creamier.
Can I make this without a blender?
You can whisk really well by hand, but blending gives the smoothest texture.
Do these taste like cottage cheese?
Nope! The flavor disappears after baking.
Can I use a silicone mold?
Yes! They pop out super easily that way.
Final Thoughts
These cottage cheese egg bites are honestly a life-saver for busy mornings. They’re packed with protein, easy to customize, and taste amazing. Once you try them, you’ll want to make a batch every week. If you give them a go, let me know how they turn out—and drop any questions you have in the comments!