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These Cottage Cheese Egg Bites are soft, fluffy, and so easy to make. They’re made with eggs, cottage cheese, cheddar cheese, and turkey, then baked in a muffin pan until set. I love making a batch ahead of time because they’re easy to grab for breakfast or a quick snack during the week.
With five kids, quick breakfasts are a must in my house. I like making these egg bites ahead of time so there’s something easy to grab on busy mornings. My nutrition coaching background also makes me appreciate recipes like this because a few simple ingredients can make a breakfast that’s easy to prep and easy to take with you.
For more breakfast ideas, you might enjoy my Protein Jalapeño Cheddar Bagels or, for something sweet, my High-Protein Waffles with Cottage Cheese.
Can You Taste the Cottage Cheese?
Not really. The cottage cheese blends into the eggs as they bake, so you don’t get a strong cottage cheese flavor.
Instead, it helps keep the egg bites soft and moist. If you have kids who aren’t big fans of cottage cheese, this is also an easy way to add it without putting a bowl in front of them.
Recipe Overview
Before You Get Started
Here are some useful tips to help these turn out perfectly every time:
- Use a silicone muffin pan or silicone molds. They’re naturally non-stick, so they will help release your egg bites from the pan with ease.
- Let them cool for a few minutes before removing from the pan. As they cool, they’ll firm up, making it easier to unmold the bites.
What Cottage Cheese Is Best for Egg Bites?
You can use full-fat, low-fat, or fat-free cottage cheese. I usually recommend using whatever cottage cheese you already have in the fridge. Small-curd and large-curd both work because the cottage cheese mixes into the eggs as they bake.
For the smoothest texture, blend the cottage cheese first. There’s nothing fancy needed here, just a few simple ingredients and your mix-ins. Full measurements are listed further down in the recipe card.
Key Ingredients
Below are the key ingredients you’ll use to make these egg bites with cottage cheese. Full measurements are listed further down in the recipe card.
- Eggs: Six large eggs make 12 small egg bites. They create the base of the recipe and help the bites set as they bake.
- Cottage Cheese: This ingredient makes these egg bites extra soft and moist. You can use full-fat, low-fat, or fat-free cottage cheese.
- Milk: A little milk helps keep the egg mixture light. Use dairy milk or an unsweetened, unflavored non-dairy milk.
- Cheddar Cheese: Cheddar adds a little sharpness and makes the egg bites cheesy. You can easily swap it for feta, goat cheese, Gruyere, or Parmesan.
- Turkey Deli Meat: I use chopped turkey deli meat because it’s quick and easy. You can leave it out or use cooked turkey sausage, chicken sausage, or turkey bacon.
- Garlic and Onion Powder: These two seasonings give the egg bites a little extra flavor without adding much work
What Pan Should I Use?
I recommend using a silicone muffin pan or silicone muffin cups because the egg bites release much more easily. If you’re using a regular metal muffin pan, lightly grease each cup really well before adding the egg mixture.
Let the egg bites cool for a few minutes before removing them. They firm up as they cool, making them easier to remove without breaking.
How to Make Cottage Cheese Egg Bites
Here’s how to make cottage cheese egg bites with step-by-step images. First, preheat your oven to 375°F.
Whisk eggs and milk: Whisk 6 large eggs with the milk in a large jug until no streaks of yolk remain.
✏️ You can use any type of milk here. If using non-dairy milk, check the carton to make sure it’s unsweetened and unflavored.
Fold in remaining ingredients: Mix in the cottage cheese, seasonings, shredded cheddar cheese, and diced turkey deli meat.
✏️ Add in a handful of fresh, chopped herbs for a flavor boost.
Divide between silicone muffin cups: Pour into the silicone muffin pan. You should have enough mixture to make 12 egg bites.
✏️ Using a jug for mixing everything together is handy as it makes pouring the mixture into the muffin cups so easy.
Bake: These are baked for 18-22 minutes until the eggs are fully set.
✏️ Allow to cool for 5 minutes in the pan so they can firm up before you attempt unmolding them.
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Pin ItCommon Mistakes to Avoid
- Using Too Much Liquid: Stick to the amount of milk in the recipe. Adding extra liquid can make the egg bites watery.
- Adding Raw Watery Vegetables: Cook vegetables like mushrooms, spinach, and zucchini first and drain them well.
- Overbaking: Take the egg bites out when the centers are set. They will continue cooking slightly as they cool.
- Removing Them Too Soon: Let them cool for about 5 minutes before removing them from the pan. They’ll firm up and release more easily.
- Not Greasing a Metal Pan: f you’re not using silicone, grease the muffin pan well so the egg bites don’t stick.
Ways to Change Up These Egg Bites
- Spinach and Feta: Add cooked spinach and swap the cheddar for crumbled feta.
- Broccoli and Cheddar: Add finely chopped, cooked broccoli and keep the cheddar.
- Bacon and Cheddar: Swap the turkey for cooked crumbled bacon.
- Turkey Sausage: Use cooked, crumbled turkey sausage instead of the deli turkey.
- Veggie Egg Bites: Leave out the meat and add cooked spinach, mushrooms, peppers, or broccoli.
- Ham and Swiss: Use diced ham and shredded Swiss cheese for a simple breakfast combination.
- Mediterranean: Use feta, spinach, tomatoes, and fresh dill.
Are Cottage Cheese Egg Bites Good for Meal Prep?
Yes. That’s one of the reasons I love making them. Bake a batch on the weekend, let them cool completely, and store them in an airtight container in the refrigerator.
Grab a couple in the morning and reheat them for a quick breakfast. They’ll keep in the refrigerator for up to 5 days.
Can You Freeze Cottage Cheese Egg Bites?
Yes. Let the egg bites cool completely before freezing. Place them in a freezer-safe container or freezer bag and freeze for up to 3 months.
You can reheat them straight from frozen in the microwave. Start with 30 seconds, then continue heating in 15- to 30-second intervals until heated through. For the best texture, don’t overheat them.
How to Reheat Egg Bites
For refrigerated egg bites, microwave one or two for about 30-45 seconds, or until heated through.
If reheating from frozen, use 30-second intervals until warmed through. You can also reheat them in an air fryer or toaster oven if you prefer slightly crisp edges.
You May also like
- Spinach Feta Egg Bites
- Easy Crustless Quiche
- Scrambled Eggs with Cottage Cheese
- How to make Cottage Cheese Chips
- Egg and Vegetable Breakfast Hash
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Cottage Cheese Egg Bites
Video
Ingredients
- 6 large eggs
- 1/4 cup milk of choice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 ounces turkey deli , chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- Kosher salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F.
- In a large jug, whisk the 6 large eggs with the 1/4 cup milk of choice.
- Add in the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 4 ounces turkey deli (chopped), 1/2 cup shredded cheddar cheese and 1/2 cup cottage cheese. Season with Kosher salt and black pepper. Whisk to combine.
- Divide the mixture among your 12 silicone muffin cups and bake in the preheated oven for 18-22 minutes, until the eggs are set.
Notes
- Use a silicone muffin pan for the easiest release.
- If using a metal muffin pan, grease each cup well.
- Let the egg bites cool for about 5 minutes before removing them.
- Full-fat, low-fat, or fat-free cottage cheese can be used.
- Swap the cheddar for feta, goat cheese, Gruyere, Parmesan, or Swiss.
- Leave out the turkey for a vegetarian version.
- If adding vegetables, cook and drain them well first to prevent watery egg bites.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
- Reheat in the microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these a couple times now and they are excellent!
Thanks! Happy you loved them.
I love this recipe. It was so good!