Craving a protein-packed breakfast that's as healthy as it is convenient? These fluffy baked egg bites with cottage cheese are protein-rich and delicious. Use this recipe for a make-ahead healthy breakfast that'll revolutionize your morning routine.
If you've ever wondered how to recreate those egg bites from your favorite coffee shop at home, I'm about to let you in on a game-changing secret: cottage cheese. Yes, you read that right! It is the key to achieving that incredible texture we crave in our breakfast eggs along with a boost of protein.
Like many of you, I have been looking to add more protein to our diet. Eggs are a breakfast staple in our house but I wanted to add something more and was also playing with breakfast meal prep ideas. We have been adding cottage cheese to our omelettes and herbed scrambled eggs lately so I thought why not! And if you already love cottage cheese, I'm sure you'll also enjoy my savory high-protein cottage cheese bowl recipe and this healthy avocado cottage cheese dip.
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✨Why you'll love this recipe?
- Higher Protein - The cottage cheese gives the eggs an even higher protein boost while keeping the eggs moist and fluffy.
- Budget friendly - Make a batch at home and have egg bites for the entire week. Much more friendly on the pocket as compared to the famous coffee chain (you know which 😎).
- Great for meal-prep - Blend and bake the ingredients to get these perfect egg bites for the entire week. These are also great for on the go snack!
📋Recipe Ingredients
- Eggs - I have used large eggs (as sold in US grocery stores) in this recipe. If the eggs you use are smaller or larger than an average large egg sold in the USA, it might effect baking time and total number of the egg bites.
- Shredded cheese - I always recommend buying a block of cheese and shredding it yourself (like in my vegetable grilled cheese recipe) to avoid any unnecessary additives. A box grater or food processor fitted with grating disc works great for this. I have used pepperjack cheese in this recipe.
- Cottage Cheese - use your favorite brand, whatever fat content and curd size you like. This recipe will work great with all different kinds of cottage cheese. I have used no-fat, small curd cottage cheese.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
📖Substitutions, Additions and Variations
This baked egg bites with cottage cheese recipe is very versatile. You can take this recipe in many different directions by making following variations:
- Full fat cottage cheese - instead of low or no-fat cottage cheese will make the eggs creamier
- Caprese egg bites - use chopped tomatoes, basil, and mozzarella cheese
- Mediterranean - spinach, feta cheese, and sun-dried tomatoes
- Masala - add chopped green chili and a pinch of my homemade garam masala
👩🍳Steps to make this recipe
Preheat the oven to 350°F (175°C). Take a rimmed cookie sheet and put a standard size 12 cup muffin pan in it. Line the muffin tin with silicon liners and spray them generously with non stick baking spray. Set a pan of water to boil on high heat.
Step 1: In a blender, combine eggs, cottage cheese, and shredded cheese (Image 1).
Step 2: Add salt, pepper, and garlic powder (Image 2).
Step 3: Blend until smooth and no cottage cheese lumps remain, about 30 seconds (Image 3).
Step 4: Using a whisk or a spoon, mix in chopped onion, tomatoes, and cilantro (Image 4).
Step 5: Pour the egg bites mixture evenly into the prepared muffin tin, filling each cup about ¾ full (Image 5).
Step 6: Pour boiling water into the rimmed cookie sheet so that the water is about ½ an inch high (Image 6). Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted into the center should come out clean. Let cool in the pan for 5 minutes.
💡Vaishali's Tips!
- Line the muffin pan - I use silicone muffin liners and spray them with non-stick spray for easier removal.
- The water bath - is absolutely critical to get the consistent, fluffy and creamy texture. It ensures even baking of the egg and cheese custard and that the egg bites do not deflate after baking.
- Let the egg bites cool - slightly before removing from the pan (about 5-10 minutes).
- Do not overfill - the muffin cups as the egg bites will puff up during baking. About ¾th full works just right.
- For meal-prep - once cooled, I remove the liners from the baked egg bites before storing the egg bites in the refrigerator. This prevents condensation from forming in your storage container, which can make them soggy.
the best!
My High-speed blender
I love using my Blendtec blender to make the egg mixture. It not only blends the ingredients together but also whips in air which makes the egg bites light and fluffy.
🫙Storage, freezing, and reheating instructions
- Store in an airtight container for up to 5 days.
- Can be frozen for up to 3 months. Flash freeze the cooled egg bites on a lined cookie sheet for an hour. Then remove and store in a zip top freezer bag.
- Reheat in the microwave for 30-45 seconds. If frozen, thaw and then reheat.
❓FAQ
Overcooking can cause the egg bites to turn rubbery. Keep an eye on your egg bites between 20-25 minute baking time and take them out of the oven after they're just set.
Cottage cheese is a surprising star of these egg bites as it adds moisture and creaminess to create that signature fluffy texture that makes the Starbucks version so popular.
The water bath! This technique prevents your egg bites from deflating. By setting your muffin tin in a cookie sheet with shallow pool of hot water (about ¼ to ½ inch deep), you create a gentle, humid environment that controls how quickly the eggs expand. Otherwise, air pockets can form and burst during baking, leading to deflated bites once they cool.
Related
Looking for other recipes like this? Try these:
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love – Vaishali
Baked Egg Bites with Cottage Cheese (High Protein)
Equipment
Ingredients
- 6 eggs large
- 1 cup cottage cheese
- 1 cup shredded pepperjack cheese
- ½ cup chopped onion
- ½ cup chopped tomato
- ¼ cup chopped cilantro
- 1 teaspoon garlic powder optional
- ½ teaspoon salt
- Fresh cracked black pepper to tatse
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Take a rimmed cookie sheet and put a standard size 12 cup muffin pan in it. Line the muffin tin with silicon liners and spray them generously with non stick baking spray. Set a pan of water to boil on high heat.
- In a blender, combine eggs, cottage cheese, and shredded cheese along with salt, pepper, and garlic powder.
- Blend until smooth and no cottage cheese lumps remain, about 30 seconds. Using a whisk or a spoon, mix in chopped onion, tomatoes, and cilantro
- Pour the egg bites mixture evenly into the prepared muffin tin, filling each cup about ¾ full
- Carefully pour boiling water into the rimmed cookie sheet so that the water is about ¼ to ½ an inch high. Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted into the center should come out clean. Let cool in the pan for 5 minutes before enjoying!
Notes
- For detailed visual guidance, I've included step-by-step photos and instructions in the blog post above to help you through each stage of the recipe.
- Eggs - I have used large eggs (as sold in US grocery stores) in this recipe. If the eggs you use are smaller or larger than an average large egg sold in the USA, it might effect baking time and total number of the egg bites.
- Shredded cheese - I always recommend buying a block of cheese and shredding it yourself (like in my vegetable grilled cheese recipe) to avoid any unnecessary additives. A box grater or food processor fitted with grating disc works great for this. I have used pepperjack cheese in this recipe.
- Cottage Cheese - use your favorite brand, whatever fat content and curd size you like. This recipe will work great with all different kinds of cottage cheese. I have used no-fat, small curd cottage cheese.
- Line the muffin pan - I use silicone muffin liners and spray them with non-stick spray for easier removal.
-
- For meal-prep - once cooled, I remove the liners from the baked egg bites before storing the egg bites in the refrigerator. This prevents condensation from forming in your storage container, which can make them soggy.
- Do not overfill - the muffin cups as the egg bites will puff up during baking. About ¾th full works just right.
- Let the egg bites cool - slightly before removing from the pan (about 5-10 minutes).
KEVIN FOODIE
You shared an interesting take on traditional egg bites. Yours looks better and is far less expensive than the Starbucks version. Appreciate the recipe.
CM
Made a batch and loved these. Some were consumed right away and rest are for the week. My son enjoyed them with ketchup...lol
Vaishali
Thanks CM. Love the idea of dipping these egg bites in ketchup! Reminds me of eating omelette with ketchup.
Jarrod
I don't know if I'm hungry or if these look that good! I want them!!!!
Vaishali
Ha ha...thanks Jarrod. I hope you enjoy making them!