Make these easy, fluffy egg bites at home! This high-protein recipe uses cottage cheese for a great texture, perfect for quick meal prep or a grab-and-go breakfast.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 egg bites
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup cottage cheese (full fat or low fat)
6 large eggs
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cooked mix-ins (e.g., chopped spinach, cooked bacon bits, or diced ham)
Instructions
Preheat your oven to 300°F (150°C). Lightly grease a 12-cup muffin tin or silicone mold.
In a blender, combine the cottage cheese, eggs, salt, and pepper. Blend until the mixture is completely smooth, about 30 seconds. This step is key for fluffy egg bites.
Stir in the shredded cheese and your chosen cooked mix-ins (like bacon or spinach) into the blended egg mixture. Do not overmix.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean.
Remove from the oven and let the egg bites cool in the tin for 5 minutes before carefully removing them.
For meal prepping, cool completely before storing in an airtight container in the refrigerator for up to 4 days or the freezer for up to 2 months. Reheat in the microwave for 30-60 seconds.
Notes
For a true Starbucks copycat texture, use a blender to ensure the cottage cheese is fully incorporated into the eggs.
If you do not have a blender, you can use an immersion blender or vigorously whisk the cottage cheese and eggs together until mostly smooth.
These are excellent low carb egg bites; avoid adding starchy vegetables.
You can substitute Greek yogurt for cottage cheese for a slightly tangier flavor.