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These Cottage Cheese Egg Bites are moist, creamy, flavorful and packed with protein. Quick and easy to make, egg bites with cottage cheese are perfect for grab-and-go breakfasts, healthy snacks and meal prep.
Looking for quick and easy protein breakfasts? Try this egg bites recipe with cottage cheese. Together with cottage cheese flatbread, cottage cheese eggs, Starbucks egg white bites, and breakfast casserole, these bites are my to-go recipe for when I need a protein-packed breakfast for busy days.
Table of Contents
Why you will love cottage cheese egg bites
These cottage cheese egg bites are a copycat recipe of Starbucks Sous Vide Egg Bites. They are creamy, moist, soft and so flavorful like the original. But made healthy at home, in an easy way without the sous vide method.
Whether for breakfast, as a snack or for lunch, egg cottage cheese bites will become part of your weekly rotation. You will love this recipe!
- Healthy and high protein. Made with eggs and cottage cheese, these bites are high in protein and nutrients. The addition of fresh spinach boosts them with vitamins, minerals and antioxidants.
- Low calorie and low carb. Clocking at 60 calories each, these egg bites are perfect for weight loss and keto diets.
- Creamy and delicious. The blended cottage cheese makes them extra moist and creamy without an overpowering taste. Plus, they come out so creamy every time.
- Quick and easy. Add all ingredients to a blender, stir in the spinach and bake for 25 minutes at 350°F. It’s so easy to make Starbucks egg bites at home.
- Meal prep friendly. Make a bunch on Sunday night and you will have cottage cheese egg bites for the entire week. Perfect for on-the-go breakfasts and snacks.
- Customizable and versatile. From extra cheese to bacon and veggies, there are so many ways to add your own touch to this recipe.
Ingredients and substitutes
You only need 4 ingredients to make cottage cheese egg bites at home. I’ve included the complete ingredient list with quantities in the recipe card, at the end of this blog post. But for the moment, here are some details.
- Eggs. I recommend pasture raised eggs, they are packed with protein, nutrients and taste. As an alternative you can also replace whole eggs with 2 cups of egg whites (or try my egg white bites recipe).
- Cottage cheese. The best copycat egg bites are made with whole milk cottage cheese, or cottage cheese with at least 2% fat. It provides a much richer taste than low fat cheese. My to-go choice is Good Cultures 4% small curd cottage cheese.
- Spinach. The spinach is optional, but it adds a punch of color and nutrients. Frozen spinach is not recommended, as it contains too much water.
- Seasonings. I used sea salt and cracked black pepper, but you can season these cottage cheese bites with any herbs and seasonings you like.
Don’t add too much salt. These are egg bites made with cottage cheese, which is already quite savory and high in sodium. My recommendation is to not go overboard with salt and seasonings, because they can easily cover all the other flavors.
How to make egg bites with cottage cheese
Step 3 – Prep. Preheat oven to 350°F (180°C) and line muffin tins with parchment paper cups or silicon cups. To prevent sticking, I recommend greasing the muffin tins with cooking spray or oil.
Step 3 – Blend. Add to a blender eggs, cottage cheese, salt and pepper. Blend until smooth, then mix in chopped spinach. Stir with a spoon or fork, do not blend after adding the spinach.
Step 3 – Bake. Fill ¾ of each muffin mold. Sprinkle with more diced chopped spinach on top, if you desire. Bake in hot oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is no more jiggly. Let cool for about 5 minutes before serving.
Success tips
- Grease the muffin tins with cooking spray (or oil), this ensures that your egg cottage cheese bites won’t stick. As a better alternative you can also use a silicone muffin pan or line a regular muffin pan with silicone cups.
- Bake with a pan of water underneath the muffin liners. To achieve perfectly soft and moist egg bites with crisp tops, preheat the oven with a large pan of water on the lower shelf. Once the oven is hot, place the muffin pan on the shelf above the water-filled pan and bake without removing the water at the bottom.
- Enjoy warm. After they are ready, remove egg bites from the oven and let them cool for about 5 minutes. Serve warm, this is when they have the best texture and taste.
Recipe variations
- Make them cheesy. For extra cheesy egg bites, stir in the blended mixture a handful of shredded mozzarella, crumbled feta cheese, cheddar or Parmesan cheese.
- Add a protein. After blending, stir in the egg mixture diced bacon, lean ham, ground turkey, seitan or tofu.
- Add some veggies. Besides spinach, you can include other vegetables such as diced red bell peppers, cherry tomatoes, sautéed mushrooms or broccoli.
- Season to taste. Blend eggs and cottage cheese with salt, pepper and the seasonings you like the most. My recommendations are onion powder, garlic powder, Italian seasonings, and chili powder.
- Make them dairy-free. If you can’t eat dairy, swap out regular cottage cheese for plant based alternatives or for crumbled tofu. In case that lactose is the problem, use lactose-free cottage cheese.
Storage instructions
These cottage cheese egg bites are perfect for meal prepping. You can make them ahead, then keep on the fridge for grab-and-go breakfasts and snacks. For a longer storage, you can also freeze them. Here are all details.
- To store. After baking, let the cottage cheese bites cool completely to room temperature. Once cooled, transfer to an airtight container and put in the fridge. The will stay fresh for up to 3 days.
- To freeze. Let cool first, then pack into zipper bags before freezing. To reheat, remove from the freezer, let them thaw overnight in the fridge and microwave or pop in the oven until they are warm.
FAQ – Frequently asked questions
Yes, this egg bites cottage cheese recipe is healthy, high protein, low calorie and keto. Cottage cheese and eggs are two high quality sources of protein with all 9 essential amino acids. The spinach adds extra nutrients and minerals. Further, there is no flour and no oil in this recipe, so that it also suits a gluten-free diet.
Yes, you can replace the 8 whole eggs with 2 cups (480 grams) of egg whites. For convenience I recommend egg whites in brick. Or try my copycat Starbucks egg white bites recipe.
To check for doneness, you can insert a toothpick into the center of the egg bite. If it comes out clean and is not wet, they are ready. They should be removed from the oven when they have puffed and are no more jiggly.
More high protein breakfasts
- Cottage cheese eggs scramble
- Breakfast casserole
- Egg white bites
- Cottage cheese flatbread
- Sunny side up eggs
- Breakfast burrito
- Chicken quesadilla
- Starbucks spinach feta wrap
Cottage Cheese Egg Bites
Ingredients
- 8 eggs
- 1 cup (220 g) cottage cheese, I recommend 4% fat
- ½ cup fresh spinach, chopped, optional
- ¼ tsp sea salt, or more to taste
- a grind of black pepper, to taste
Instructions
- Preheat oven to 350°F (180°C) and line muffin tins with parchment paper cups or silicon cups. As an alternative you can grease the muffin tins with cooking spray or oil.
- Add to a blender eggs, cottage cheese, salt and pepper. Blend until smooth, then mix in chopped spinach. Stir with a spoon or fork, do not blend after adding the spinach.
- Fill ¾ of each muffin mold. Sprinkle with more diced chopped spinach on top, if you desire.
- Bake in hot oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is no more jiggly. Let cool for about 5 minutes before serving.
Cottage cheese recipes are one of my best. Thanks Matt
Hey dear Constantino,
thanks a lot for your comment. So glad you also like cottage cheese, definitely one of the best high protein sources!
Have a great day,
Matteo
Delicious this recipe with cottage cheese!
Hey dear Liza,
thank you very much for your comment!! I am so happy that you liked this cottage cheese egg bites recipe 😉
Have a great day,
Matteo