Cottage Cheese Egg Bites Recipe

Updated: Dec. 29, 2025

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Oven Temperature: 325°F (163°C)

Equipment: 12-cup muffin pan (silicone or nonstick preferred), sheet pan, blender, medium saucepan, chopstick/small spoon, butter knife/offset spatula

Ingredients

Basic Ingredients

• 8 large eggs

• 1 cup (8 ounces/227g) full-fat cottage cheese

• 1½ cups (6 ounces/170g) shredded cheese blend: Gruyère, Cheddar, mozzarella, Monterey Jack, or a combination

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• ¼ teaspoon freshly ground black pepper

• 2–3 tablespoons nonstick cooking spray

Optional Add-Ins (Choose 1 or more)

• Raw Vegetables: Chopped onion, scallions, bell pepper, spinach (or a mix)

• Cooked Vegetables: Sautéed mushrooms, broccoli, roasted red pepper, cauliflower, diced potato (e.g., golden creamer or sweet potato), butternut squash (pre-cooked, chopped)

• Protein: Cooked chopped bacon or sausage (pre-cooked)

• Herbs: Finely chopped basil, parsley, chives, or cilantro

• Spice: Dashes of hot sauce (e.g., Tabasco, Sriracha)

Instructions

Step 1: Preheat Oven & Prepare Water Bath

Preheat oven to 325°F (163°C) with rack centered. In a medium saucepan, bring 3 cups water to a rolling boil, then reduce to a gentle simmer to maintain heat (this will be used for the water bath).

Step 2: Prep Muffin Pan

Thoroughly coat a 12-cup muffin pan (silicone or nonstick recommended) with nonstick cooking spray. Place the pan on a rimmed sheet pan to catch spills during baking.

Step 3: Prepare Egg-Cottage Cheese Mixture

In a blender, combine eggs, cottage cheese, 1 cup shredded cheese, salt, and pepper. Blend on high for 8–10 seconds until smooth and lightly frothy (avoid overblending; excess air causes collapse during baking).

Step 4: Fill Cups & Add Mix-Ins

Divide the egg mixture evenly into the muffin cups, filling each ¾ full. For optional add-ins:

• Sprinkle raw vegetables, cooked vegetables, protein, or herbs on top.

• Use a chopstick or small spoon to gently stir mix-ins into the egg mixture (prevents floating).

• Sprinkle remaining ½ cup shredded cheese over the tops.

Step 5: Bake with Water Bath (or Without)

• With Water Bath: Transfer muffin pan to the oven. Carefully pour simmering water into the sheet pan until it covers the bottom third of the muffin cups. Bake 25–30 minutes until set (center no longer jiggles).

• Without Water Bath: Bake directly at 325°F for 25–30 minutes for a firmer, golden-brown texture (monitor to prevent over-browning).

Step 6: Rest & Release

Remove the muffin pan from the oven and set on a heat-safe surface. Let rest 5 minutes. Release bites:

• Silicone pan: Tap the bottom to pop out.

• Nonstick metal pan: Use a butter knife to loosen edges, then lift gently.

Storage & Reheating

• Refrigeration: Store covered for up to 3 days.

• Freezing: Freeze in airtight containers for up to 3 months.

• Reheating: Microwave at 70% power for 30–60 seconds or bake at 300°F (149°C) for 5–7 minutes until warmed through.

Notes & Tips

• Lactose Intolerance: Substitute cottage cheese with lactose-free cottage cheese, and use aged cheeses (e.g., Gruyère, aged Cheddar) for minimal lactose.

• Water Bath Safety: Ensure the sheet pan is large enough to safely remove the muffin pan without handling boiling water.

• Pan Choice: Silicone pans ensure easy release; metal pans require extra nonstick spray/butter to prevent sticking.

• Mix-Ins: Pre-cook vegetables (e.g., sautéed spinach, roasted garlic) for enhanced flavor and texture.

User Variations & Comments

• "Love egg bites! This recipe is very adaptable and the bites microwave well. I bake in a nonstick tin without a water bath; 13 minutes at 325°F works for a firmer texture."

• "Aged cheeses (Gruyère, aged Cheddar) and lactose-free cottage cheese work great for lactose intolerance."

• "Added chicken sausage, sautéed spinach, roasted garlic, and sweet potato—flavorful and kid-approved! Will repeat."

• "Never use nonstick metal pans! Silicone pans save the day for easy release. Add sauteed peppers/corn for hidden veggies."

• "Safety note: Use a large sheet pan for the water bath to avoid burns from sloshing water."

Recipe yields 12 egg bites. Fresh, protein-rich, and customizable—ideal for meal prep or breakfast!