Light and fluffy and packed with protein, these cottage cheese egg bites are a meal prep staple.
Eggs in some format are a meal prep staple for us. Filled with protein, healthy fats and a great source of choline, they are something we incorporate into our diet everyday. Plus, when you have a laying flock there is almost always an abundance of eggs to be used. Cottage cheese egg bites are a common occurrence in our weekly meal prep. As a bonus, these freeze great as well. Just thaw in the fridge, heat up in the morning and you have a protein packed breakfast to start your day off with.
These egg bites can be customized with whatever add ins you like – we always do veggies in some form, but adding in ham, bacon, or cooked sausage is a great way to increase the protein even more.
Ingredients & Substitutions
Eggs. The star of the show.
Cottage Cheese. Key to add moisture, protein and create a light and fluffy texture. I typically use 2%, but 0% also works.
Salt. Enhances flavor.
Black Pepper. Adds a touch of spice.
Cheddar Cheese. Adds flavor, healthy fat and a bit more protein. Leave it out or substitute with your favorite cheese. Feta cheese is another favorite of mine in this recipe.
Veggies. Onions, spinach and diced bell peppers are a go to combination, but substitute in your favourites or whatever you have on hand. Cooked sausage, ham or bacon can also be used in place of all or some of the veggies.
Tools
How To Make Cottage Cheese Egg Bites
Preheat oven to 350.
To a blender, add eggs, cottage cheese, salt and pepper. Blend on low speed until smooth.
Spray a muffin pan with oil.
Evenly divide egg mixture between 12 cavity muffin pan.
Add chopped veggies to each egg bite and top with shredded cheese.
Bake for 18-20 minutes until lightly golden brown.
Cool completely and store in an airtight container in the fridge for up to 5 days, or freezer up to 3 months.
Cottage Cheese Egg Bites
Light and fluffy and packed with protein, these cottage cheese egg bites are a meal prep staple.
Ingredients
- 9 eggs
- 3/4 cup cottage cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 3/4 cup add ins of choice (bell pepper, onion, spinach, sausage, bacon)
Instructions
- Preheat the oven to 350.
- To a blender, add eggs, cottage cheese, salt and pepper. Blend until smooth.
- Spray a muffin pan with oil.
- Evenly divide egg mixture between a 12 cavity muffin pan.
- Add about a tablespoon of add ins of choice to each egg muffin.
- Top with roughly 2 teaspoons of cheddar cheese each.
- Bake 18-20 minutes until lightly golden and set.
- Cool completely, then store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Notes
Use whatever add ins you prefer. Cheddar cheese can be substituted with whatever cheese you prefer or omitted.
To reheat, microwave 30 seconds or reheat in a 300 degree toaster oven for 8 minutes. If frozen, thaw before reheating for best results.
Other Breakfast Recipes
High Protein Breakfast Biscuits
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