Cottage Cheese Egg Bites (Printable Version)

Fluffy egg bites with cottage cheese, veggies, and melted cheese—ideal for quick breakfasts and meal prep.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1 cup cottage cheese
03 - 1 cup shredded cheese (cheddar, mozzarella, or your choice)

→ Vegetables

04 - 1/2 cup diced bell peppers (any color)
05 - 1/2 cup chopped spinach (fresh or thawed, squeezed dry if frozen)

→ Seasonings & Garnish

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 tablespoons chopped chives or fresh herbs (parsley, dill) for garnish (optional)

# Steps to Follow:

01 - Preheat your oven to 375°F. Grease a 12-cup muffin tin or line with silicone muffin liners.
02 - In a large mixing bowl, whisk together the eggs and cottage cheese until smooth.
03 - Stir in the shredded cheese, diced bell peppers, chopped spinach, salt, and pepper until evenly distributed.
04 - Pour the mixture evenly into the prepared muffin cups, filling each about 2/3 full.
05 - Bake for 20–25 minutes, or until the egg bites are set and lightly golden on top.
06 - Let cool in the tin for 5 minutes, then gently remove. Garnish with fresh herbs if desired. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They pack about 7 grams of protein per bite without feeling heavy or overly eggy
  • You can prep a whole batch Sunday and actually look forward to eating them all week
02 -
  • Overmixing after adding vegetables makes them release water and creates soggy spots
  • Silicone liners change the game—no stuck edges and they wash up with zero scrubbing
03 -
  • Blend the cottage cheese and eggs in a blender if you want them completely smooth and extra fluffy
  • Double the batch and freeze half—future you will be so grateful
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