Cottage Cheese Egg Bites
By Carine Claudepierre
Published on 08/17/2023 - Last updated on 04/26/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Cottage Cheese Egg Bites are easy, high-protein breakfast bites perfect for meal prep days of healthy breakfast.
They are made with only a few ingredients and are easy to prepare in less than 10 minutes.
I love eggs and cottage cheese for breakfast and often make a quick cottage cheese omelet on the weekend.
But, during the week, I like these copycat Starbucks egg bites. They are so convenient to make many healthy filling breakfasts and require minimal preparation time.
What Are Cottage Cheese Egg Bites?
These cottage cheese egg muffins are very similar to my zucchini egg muffin recipe.
They are baked egg bites filled with red peppers and spinach. But these egg bites are way higher in protein and contain less fat which is perfect for building muscles.
Cottage cheese is packed with proteins and contains less fat than regular cheese usually added in egg bites recipes.
So let me share with you how to prepare these easy egg bites for your next morning.
How To Make Cottage Cheese Egg Bites
You don’t need many ingredients to make these delicious egg bites. Plus, the recipe is very versatile, and you can create a range of different flavors, swapping ingredients to your liking and what’s in your fridge.
Ingredients
All you need to make this easy high-protein breakfast recipe are:
- Large Eggs
- Egg Whites – I like to use a combination of both to decrease the fat from the yolk, and boost the protein per serving.
- Low-Fat Dill Cottage Cheese – I am using cottage cheese that already contains dill. This is a convenient way to make egg bites without having to chop herbs that can be expensive. If you don’t have this kind of cottage cheese in your store, stir in two tablespoons of freshly chopped dill or Parsley in the egg mixture at the end.
- Bell Pepper – Any color works. Finely chopped. For more flavor, try canned roasted red peppers. If you use canned roasted red bell pepper, they are stored in oil, and you will have to pat dry on absorbent paper to remove excess fat before adding in the egg mixture.
- Baby Spinach Leaves – finely chopped
- Salt
- Pepper
- Garlic Powder
Preparation
First, line a 12-hole muffin pan with paper liner. Then, spray the liner with cooking oil spray to prevent the bites from sticking too much to the paper.
They will always stick. That’s not something you can altogether avoid with egg muffins recipes.
If you prefer, you can also use a silicone muffin mold, this avoids the paper liners, and the egg bites unmold very well.
Preheat the oven to 350°F (180°C).
In a large bowl, whisk eggs and egg whites. Then, whisk in dill cottage cheese, salt, pepper, and garlic powder.
For a faster method or to remove the cottage cheese texture, place the eggs, egg white, cottage cheese, and spices in a blender and blend until smooth.
I personally enjoy the bites of melted cottage cheese inside the cottage cheese egg bites, and therefore I recommend whisking ingredients by hand.
Finally, whisk in finely chopped vegetables and fresh herbs if your cottage cheese doesn’t contain any herbs yet.
Add-Ons
Feel free to whisk in some shredded cheese like Monterey Jack, cheddar cheese, or Swiss cheese for a boost of flavor.
Forming Muffins
Pour the egg mixture into the prepared muffin paper liner and fill them up to 3/4 their level.
Bake the muffins for 30 minutes at 350°F (180°C) on the center rack of the oven until they puff and the eggs are set in the center.
Cooking time varies on any swap you make. For example, if you add vegetables that tend to release water or juice – like tomatoes or other veggies like mushrooms – it can take longer to set.
That’s why I recommend roasting or stir-frying these veggies before adding the egg mixture. This also prevents stir-frying soggy egg bites.
Remove the muffins from the oven – they will dramatically deflate, and that’s normal.
Cool in the pan, then release on a cooling rack at room temperature.
Storage Instructions
When completely cooled, store the cottage cheese egg bites in the fridge in an airtight container for up to 3 days.
Freeze them for up to one month and thaw them in the fridge the day before eating.
Serving Cottage Cheese Egg Muffins
Serve the egg bites lukewarm. Reheat them on a microwave-safe plate for 30 seconds or in the air fryer or oven.
Serve with some toppings or sides like:
- Hot sauce or sriracha sauce
- Extra cottage cheese
- Freshly chopped herbs
- Sour cream
- Lettuce
- Roasted vegetables – like roasted potatoes or roasted zucchini
- Feta cheese or cream cheese
- Green onion
Egg Bites Variations
You can use this recipe to create different flavors of egg bites. For example, try replacing some of the amounts of bell pepper or spinach with some of the below.
- Cooked Ground Chicken or cooked sausage to add protein and meat
- Bacon Bits, leftover turkey or cooked diced ham
- Shredded cheese, like cheddar, gruyere cheese, Monterey jack cheese, or shredded Parmesan.
- Trimmed chopped kale
- Roasted red bell pepper
- Finely chopped onion – red or white
- Cooked spaghetti squash or grated zucchini – squeeze out their juice before adding.
- Mushroom slices – stir fry before adding to remove their juice.
Allergy Swaps
Below are some options to make this recipe if you have some allergies to the ingredients listed above.
- Bell Pepper Free – Replace with finely chopped onion, corn kernels, stir-fried mushrooms, and grated zucchini – squeeze out their juice before adding.
- Spinach-Free – Try trimmed, finely chopped kale leaves, or simply leave it out for plain cottage cheese egg bites.
Frequently Asked Questions
I listed below my answers to your most common questions about this cottage cheese recipe.
The Starbucks egg bites recipe includes egg, cottage cheese, bacon, and gruyere. They are baked in a muffin cup shape and are a high-protein, low-carb option at Starbucks.
Egg bites made with only egg whites, no cheese, or vegetable are missing on fat and moisture. They result dry and chewy.
You can double up the recipe and bake both muffin pans at once, one on the center rack and one on the bottom rack of the oven.
More Cottage Cheese Recipes
If you enjoy making delicious recipes with cottage cheese, you’ll love these:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Cottage Cheese Egg Bites
Ingredients
- 7 large Eggs
- 3 large Egg Whites
- 1 cup Cottage Cheese with Chives low fat or full-fat (note 1)
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ½ cup Red Bell Pepper deseeded, finely chopped (note 2)
- 1 cup Spinach finely chopped
Optioanl
- ½ cup Shredded Cheese cheddar, Monterey jack or swiss cheese.
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners and generously oil with cooking oil spray.
- In a large mixing bowl, whisk the eggs and egg whites.
- Whisk in dill cottage cheese, garlic powder, salt, and pepper.
- Whisk in finely chopped vegetables and two tablespoons of freshly chopped dill or Parsley if your cottage cheese is unflavored.
- Feel free to whisk in grated cheese now if desired.
- Divide the egg mixture into the pan- you should fill about 3/4 of their level.
- Bake the egg bites in the center rack of your oven for 25-30 minutes or until the eggs are set and puff.
- Stop the oven and let the egg bites cool down in the oven for 20 minutes, then cool completely on a wire rack at room temperature. It's expected that your egg bites deflate during the cool-down process.
Storage
- Store in the fridge in an airtight container for up to 3 days or freeze for up to one month and thaw in the fridge.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Have you tried freezing them? Just curious how they turn out if you have. And do you have the nutrition information available for these by chance?
They store really well! The nutrition information is in the recipe card.