High-protein cottage cheese egg bites with 5 delicious flavor options! Choose from mix-ins like breakfast sausage and cheddar, caprese, or bacon and gruyere, and meal prep these easy cottage cheese egg bites during busy weeks. Freezer-friendly for the perfect grab-and-go breakfast!
Course Breakfast, Low Carb, Nut Free, Vegetarian
Cuisine American
Keyword cottage cheese egg bites
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 129cal
Author Monique Volz of AmbitiousKitchen.com
Ingredients
Base recipe:
8large eggs
1cup2% cottage cheese (do not use fat free)
2tablespoonswater, plus more for the water bath
1teaspoonkosher salt
Lots of freshly ground black pepper
Flavor options:
Spinach, Feta & Sundried Tomato:
1cupbaby spinach, finely chopped
½cupsundried tomatoes, drained and finely chopped
½cupcrumbled feta cheese
Breakfast Sausage & Cheddar:
3.5oz.frozen maple apple chicken breakfast sausage (I use Applegate Farms), thawed and chopped into ¼-inch pieces
⅔cupshredded sharp cheddar cheese
Bacon & Gruyere:
6slicesbacon, baked until crispy and chopped into bits
Preheat the oven to 350ºF. Place a silicone muffin pan (with 12 individual cups) onto a rimmed baking sheet. Spray the muffin cups generously with cooking spray.
In a large high powered blender, add the eggs, cottage cheese, water, salt, and pepper. Blend for about 15 seconds until the cottage cheese is fully blended. Gently tap the blender pitcher on the counter a few times to remove any air bubbles.
Fill each of the 12 muffin cups about ¾ of the way up with the egg mixture.
VARIATIONS: Feel free to make any of the following versions below:Spinach, Feta & Sundried Tomato: Divide the chopped spinach and sundried tomato between the 12 egg cups and use a spoon to gently stir them in. Top each egg cup with a sprinkle of crumbled feta.Breakfast Sausage & Cheddar: Divide the chopped sausage between the 12 egg cups and use a spoon to gently stir it in. Top each egg cup with a sprinkle of shredded cheddar.Bacon & Gruyere: Divide the chopped bacon between the 12 egg cups and use a spoon to gently stir it in. Top each egg cup with a sprinkle of shredded gruyere.The Denver Omelette: Divide the chopped ham, pepper, and onion between the 12 egg cups and use a spoon to gently stir them in. Top each egg cup with a sprinkle of shredded cheddar.Caprese: Divide the chopped tomato between the 12 egg cups, add about a teaspoon of pesto to each cup, and use a spoon to gently stir them in. Top each egg cup with a sprinkle of shredded mozzarella.
Carefully transfer the sheet pan to the oven and pour about 2 cups of water onto the baking sheet – this will help the egg bites to cook evenly and stay fluffy! Bake for 35 to 40 minutes until the egg bites are set and do not jiggle when you poke the top with your finger. Let cool for 10 minutes before removing the bites from the pan.
Notes
Storage: Store leftover bites in an airtight container in the fridge for up to 5 days or freezer for up to 1 month.Reheating: For refrigerated bites, microwave for 30-45 seconds. For frozen bites, defrost in the microwave until thawed, then microwave for 45 seconds-1 minute.