Introduction

Cottage Cheese Egg Bites are a delicious and protein-packed breakfast option that’s easy to prepare. These fluffy, savory bites combine eggs, creamy cottage cheese, and cheddar for a satisfying start to your day.

A white plate holds eleven small round egg muffins arranged closely together. Each muffin has a soft, yellow textured surface with small pieces of browned bacon and tiny green bits of chives visible on the top layer. The muffins look light and fluffy with a slight shine, showing a freshly baked quality. The background features a white marbled texture with parts of other dishes slightly visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 9 large eggs
1 cup cottage cheese
½ cup shredded cheddar cheese
¼ teaspoon salt
⅛ teaspoon pepper
⅓ cup cooked bacon (optional)
2 tablespoons chives (optional)
Cooking spray

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray.
Step 2: In a large bowl, whisk the eggs until smooth. Add the cottage cheese, shredded cheddar, salt, and pepper, then stir to combine evenly.
Step 3: If using, fold in the cooked bacon and chives gently into the egg mixture.
Step 4: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
Step 5: Bake for 20 to 25 minutes, or until the egg bites have set and are lightly golden on top.
Step 6: Remove from the oven and allow to cool slightly before carefully removing the bites from the tin. Serve warm.

Tips & Variations

Swap cheddar for pepper jack or mozzarella for a different flavor profile.
For a vegetarian option, skip the bacon and add diced bell peppers or mushrooms.
Use fresh herbs like parsley or dill instead of chives for a fresh twist.
Make ahead and freeze cooked egg bites for an easy grab-and-go breakfast.

Storage

Store cooked egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or until warmed through. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a pile of small, round egg muffins, each about two layers thick with a bright yellow, smooth exterior. Inside each muffin, pieces of reddish-brown bacon and small green chive slices are visible, evenly spread out on the top and within, giving a colorful contrast to the yellow eggs. The muffins have a soft, slightly spongy texture and are arranged in a casual cluster on the plate. The background features a white marbled surface, and parts of other plates and bowls around hold strips of crispy bacon and chopped chives. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute cheddar with cheeses like mozzarella, pepper jack, or Swiss depending on your taste preference.

Can I make these egg bites without cottage cheese?

You can omit cottage cheese, but it adds creaminess and protein. If you skip it, consider adding a little milk or cream for texture.

Creamy Cottage Cheese Egg Bites with Cheddar and Bacon Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

These Cottage Cheese Egg Bites are a protein-packed, savory breakfast or snack option that are fluffy, cheesy, and customizable with bacon and chives. Made with cottage cheese and shredded cheddar, these bites are baked to perfection and make for a convenient, delicious start to your day or a satisfying snack anytime.

Author: Nora
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 egg bites 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Egg Mixture

8 to 9 large eggs
1 cup cottage cheese
½ cup shredded cheddar cheese
¼ teaspoon salt
⅛ teaspoon pepper

Add-ins (Optional)

⅓ cup cooked bacon, chopped
2 tablespoons chives, chopped

Other

Cooking spray

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it generously with cooking spray to prevent sticking.
Mix the Egg Base: In a large bowl, crack 8 to 9 large eggs and add 1 cup of cottage cheese along with ½ cup of shredded cheddar cheese. Season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Whisk everything together until the mixture is smooth and combined.
Add Optional Ingredients: If using, fold in ⅓ cup of cooked and chopped bacon and 2 tablespoons of chopped chives into the egg mixture. This will add additional flavor and texture.
Fill the Muffin Tin: Pour the egg and cheese mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for the bites to puff up as they bake.
Bake: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until the egg bites are puffed, set, and lightly golden on top. A toothpick inserted in the center should come out clean.
Cool and Serve: Remove the muffin tin from the oven and let the egg bites cool for a few minutes before removing them from the tin. Serve warm as a protein-rich breakfast or snack.

Notes

Use a blender for a smoother texture if desired by blending eggs and cottage cheese before mixing in other ingredients.
Feel free to substitute cheddar cheese with other cheeses like mozzarella or pepper jack for variety.
The recipe can be made ahead and refrigerated for up to 3 days or frozen for longer storage. Reheat before serving.
Baking time may vary slightly depending on your oven; watch closely to avoid overcooking.

Keywords: cottage cheese egg bites, egg muffin, healthy breakfast, protein bites, baked eggs