Go Back

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy baked egg cups made creamy with blended cottage cheese. The oven-baked texture sets into puffed centers with cheddar, spinach, bacon, and green onions—ideal for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Egg Bites
  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup chopped baby spinach
  • 0.25 cup cooked bacon, crumbled
  • 2 tbsp diced green onions
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 nonstick cooking spray
Optional Garnishes
  • 0.25 cup fresh chives
  • 0.25 cup extra shredded cheddar
  • 1 tbsp hot sauce
  • 1 tbsp everything bagel seasoning

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 325°F (163°C).
  2. Lightly grease a 12-cup muffin pan with nonstick cooking spray, coating every cup.
  3. Blend the eggs and full-fat cottage cheese until completely smooth.
  4. Stir in shredded sharp cheddar cheese, chopped baby spinach, cooked bacon, crumbled, diced green onions, garlic powder, onion powder, salt, and black pepper until evenly combined.
  5. Divide the mixture evenly among the muffin cups for consistent bake time.
  6. Bake at 325°F (163°C) for 22–25 minutes, until the egg bites are puffed and the centers are set.
  7. Cool for 5 minutes before removing from the pan so they hold their shape.
Garnish and serve
  1. Garnish with fresh chives or everything bagel seasoning just before serving.
  2. Serve warm, optionally topped with extra shredded cheddar or a few drops of hot sauce.
Storage
  1. Store the egg bites in the refrigerator for up to 5 days for easy grab-and-go breakfasts.
  2. Freeze for meal prep and reheat as needed when you’re ready to eat.

Notes

For the smoothest, tender centers, blend the eggs and cottage cheese until fully uniform before adding the mix-ins. Refrigerate leftovers in an airtight container for up to 5 days; freeze for meal prep and thaw/reheat when ready. If you want a lower-fat option, use low-fat cottage cheese (texture may be slightly less creamy, but still works).