Introduction

These Easy Cottage Cheese Egg Bites are a delicious and nutritious way to start your day or enjoy a quick snack. Packed with protein and colorful vegetables, they are simple to prepare and perfect for meal prep.

A close-up of several small egg muffins stacked on a white plate, each muffin showing two layers: a bottom layer that is pale yellow with a soft, fluffy texture mixed with small green herb bits, and a top layer that is golden brown and slightly crispy with a melted cheese look. The muffin on top is decorated with small green herb leaves, and a few herb leaves are also scattered on the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 cup cottage cheese
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 cup diced bell peppers (any color)
1/2 cup chopped spinach (fresh or frozen)
Salt and pepper to taste
Optional: Chopped chives or fresh herbs for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with silicone muffin liners.
Step 2: In a large mixing bowl, whisk together the eggs and cottage cheese until smooth.
Step 3: Stir in the shredded cheese, diced bell peppers, chopped spinach, and season with salt and pepper to taste.
Step 4: Pour the mixture evenly into the muffin cups, filling each about two-thirds full.
Step 5: Bake in the preheated oven for 20-25 minutes, until the egg bites are set and lightly golden on top.
Step 6: Let the egg bites cool in the muffin tin for a few minutes before removing. Serve warm or at room temperature, garnished with chives or fresh herbs if desired.

Tips & Variations

Use any combination of your favorite veggies like mushrooms, onions, or tomatoes to customize the egg bites.
For a dairy-free option, substitute cottage cheese with a plant-based alternative and use dairy-free shredded cheese.
Adding cooked bacon or sausage pieces can boost the flavor and protein content.
Silicone muffin liners make removal easy and prevent sticking.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 20-30 seconds or until warmed through. They also freeze well—freeze in a single layer, then transfer to a sealed bag for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of several small egg muffins stacked on a white plate. Each muffin has one main layer made of cooked eggs with visible bits of herbs and cheese inside. The top layer is golden brown and slightly crispy with a textured surface and small green herb leaves sprinkled on top. The muffins' sides are pale yellow and fluffy with some light browning at the edges. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, these egg bites are perfect for meal prep. Prepare and bake them in advance, then store in the refrigerator or freezer for quick breakfasts throughout the week.

Can I use frozen spinach in this recipe?

Absolutely. If using frozen spinach, make sure to thaw and squeeze out any excess moisture before adding it to the egg mixture to avoid watery bites.

Easy Cottage Cheese Egg Bites Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

Delight in these Easy Cottage Cheese Egg Bites, a protein-packed, savory breakfast or snack option featuring fluffy eggs combined with creamy cottage cheese, vibrant bell peppers, and nutrient-rich spinach. These bites are baked to perfection, making them convenient and delicious for busy mornings or meal prepping.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 egg bites 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Egg Mixture

6 large eggs
1 cup cottage cheese
1 cup shredded cheese (cheddar, mozzarella, or your choice)

Vegetables

1/2 cup diced bell peppers (any color)
1/2 cup chopped spinach (fresh or frozen)

Seasoning and Garnish

Salt and pepper to taste
Optional: Chopped chives or fresh herbs for garnish

Instructions

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin thoroughly or line it with silicone muffin liners to prevent sticking.
Mix Your Ingredients: In a large bowl, whisk together 6 large eggs and 1 cup of cottage cheese until you achieve a smooth, uniform consistency.
Add Cheese and Veggies: Gently fold in 1 cup of shredded cheese along with 1/2 cup diced bell peppers and 1/2 cup chopped spinach. Season the mixture with salt and pepper to your preference, ensuring the flavors are well balanced.
Pour Mixture into Muffin Tin: Use a ladle or measuring cup to evenly divide the egg mixture among the muffin tin cups, filling each approximately two-thirds full to allow room for rising.
Bake: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes. The egg bites are ready when they are fully set and have a slight golden hue on their tops.
Cool and Serve: Let the egg bites cool in the muffin tin for a few minutes. Carefully remove them and serve warm or at room temperature, garnished optionally with chopped chives or fresh herbs for an added burst of flavor and color.

Notes

To make this recipe vegetarian-friendly, ensure the cheese and cottage cheese do not contain animal-derived rennet.
Feel free to substitute vegetables based on availability or preference, such as mushrooms or tomatoes.
These egg bites refrigerate well and can be reheated quickly for a nutritious grab-and-go breakfast.
Using silicone muffin liners makes cleanup easier and helps prevent sticking.

Keywords: cottage cheese egg bites, breakfast egg bites, baked egg muffins, healthy breakfast, protein-packed meal, veggie egg bites