These egg bites are a high protein breakfast, made with eggs, cottage cheese and your choice of mix-ins. I love keeping them on hand in my fridge or freezer for quick breakfasts and snacks!
Skip the expensive coffee shop egg bites, my recipe is so easy to make at home! I like to serve these with fresh fruit or sliced avocado and toast.
I’ve been trying to get more protein in at breakfast, and these cottage cheese egg bites are a great high-protein breakfast option. They’re made with just two main ingredients, eggs and cottage cheese, plus a bit of seasoning. From there, you get to choose what to add to them! In this batch, I mixed in baked bacon, red bell pepper and green onion. I’ve given you lots more ideas below!
These egg bites have a light, creamy texture that I think you’ll love. They’re inspired by the egg bites at Starbucks, and they’re so easy to make at home in a muffin tin. It’s more budget-friendly this way, too. Make a batch today and store them in your fridge or freezer to enjoy for breakfast this week!
The Secret to Perfect Egg Bites
Starbucks cooks their egg bites using the sous vide cooking method, which gives them their creamy, moist texture. To achieve a similar result at home without fancy equipment, I cook my egg bites in a muffin tin set in a water bath (a baking sheet filled with hot water). The water bath is the key to perfect egg bites!
I tested these egg bites with and without the water bath. The photo below shows the difference. The egg bites on the left were cooked in a muffin tin set in a baking sheet filled with boiling water. They cooked evenly and had a light, creamy texture. The ones on the right were baked without a water bath, and as you can see they puffed up then shriveled and they had a brown crust on the bottom and edges. Quite a difference!
Ingredient Notes
You’ll need only 3 basic ingredients plus salt, pepper and your desired mix-ins to make this recipe:
- Cottage Cheese: I recommend using whole milk (4%) cottage cheese. Low fat (2%) will also work, but I don’t recommend using nonfat. We blend the cottage cheese with the eggs so that the egg bites have a smooth texture.
- Eggs: I use 8 large eggs to make 12 egg bites.
- Seasonings: A little garlic powder, salt and pepper bring delicious flavor.
Find the printable recipe with ingredient amounts below.
Mix-Ins You Can Add to Your Egg Bites
I love the combo pictured (bacon, bell pepper and green onion). My other favorite mix-ins are the ones I use in my Egg Muffins recipe: bell pepper, red onion, spinach and goat cheese or feta cheese. Here are some more ideas:
- Protein: cooked bacon, ham or sausage.
- Vegetables: chopped fresh spinach or kale, bell pepper, red or green onion, mushrooms, zucchini, tomatoes, sun-dried tomatoes or roasted red peppers.
- Cheese: shredded cheddar, Gruyere, mozzarella or Monterey jack, crumbled feta or goat cheese, or grated Parmesan.
How to Make Egg Bites
Plus, my best tips for making egg bites at home!
Blend egg mixture. Add the cottage cheese, eggs, garlic powder, salt and pepper to a blender and blend just until smooth, stopping the blender to scrape down the sides as needed. Try not to over-blend the mixture.
Fill muffin tin. Pour the egg mixture into a well-greased muffin tin, dividing it equally between the 12 muffin wells. Each one should be about ⅔ full. Sprinkle your mix-ins onto the egg mixture in each muffin well.
Bake. Place a rimmed baking sheet on an oven rack set in the middle position of the oven. Place the muffin pan on top of the baking sheet and pour about ½-inch of boiling water into the baking sheet. Bake for 17-20 minutes, until the eggs are set. Plain egg bites will bake a little faster than those with mix-ins.
How to Store and Freeze
- Refrigerator: Once cool, store egg bites in an airtight container in the refrigerator for up to 3 days.
- To Freeze: For longer storage, freeze them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat gently in the microwave, with a paper towel underneath to catch extra moisture.
More Make Ahead Breakfast Recipes
Try one of these make ahead breakfast ideas next:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Egg Bites Recipe {High Protein, Any Flavor!}
Ingredients
- 1 cup cottage cheese, Whole milk or low fat (not nonfat) recommended
- 8 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- freshly ground black pepper
Optional Mix-Ins:
- Protein: cooked bacon, ham or sausage
- Vegetables: chopped fresh spinach, bell pepper, red or green onion, mushrooms, zucchini, tomatoes, sun-dried tomatoes or roasted red peppers, no need to pre-cook
- Cheese: shredded cheddar, Gruyere, mozzarella or Monterey jack, crumbled feta or goat cheese, or grated Parmesan
Instructions
- Preheat oven to 325° F. Generously grease a nonstick muffin pan with olive oil spray or cooking spray.
- Place cottage cheese, eggs, garlic powder, salt and pepper in a blender and blend just until smooth, stopping the blender to scrape down the sides as needed.
- (Start a few cups of water to boil in a kettle or in a pot on the stove, so that the boiling water will be ready when you put the egg bites in the oven.) Pour the egg mixture into the greased muffin tin, dividing it equally between the 12 muffin wells. Each one should be about ⅔ full.
- Sprinkle your desired mix-ins onto the egg mixture in each muffin well.
- Place a rimmed baking sheet on an oven rack set in the middle position of the oven. Place the muffin pan on top of the baking sheet and pour about ½-inch of boiling water into the baking sheet. Bake for 17-20 minutes, until the eggs are set. (Plain egg bites bake a little faster than those with mix-ins.)
- Let the egg bites cool in the pan for 3-5 minutes, then use a small silicone spatula to carefully remove them from the pan to a wire rack. Serve warm.
Notes
- Storage: Egg bites may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer, wrapped airtight, for up to 2 months. Reheat gently in the microwave, with a paper towel underneath to catch extra moisture.
- Nutrition estimate is for plain egg bites made with whole milk (4%) cottage cheese and no mix-ins (since those will vary).
