These fluffy, protein-packed Cottage Cheese Egg Bites are made with just three simple ingredients! Whether you’re looking for a quick breakfast or a healthy snack, these bites come together fast and taste amazing.
What I love most? They’re totally customizable! Toss in some spinach or your favorite cheese, and you’ve got a flavorful little bite of goodness. 😋
Key Ingredients & Substitutions
Cottage Cheese: The key to creamy, rich texture. Go with small-curd for the best results. If you’re dairy-free, try plant-based versions made from almond or soy milk.
Eggs: Large eggs are standard, but medium or extra-large will work too. Want a vegan option? Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) as a binder.
Shredded Cheese: Cheddar is a classic, but any cheese you like—mozzarella, gouda, or pepper jack—works here. Or skip it entirely or swap with a dairy-free cheese if needed.
Salt & Pepper: Optional but recommended for added flavor. You can also sprinkle in herbs or spices like garlic powder, paprika, or Italian seasoning for extra flair.
How Do I Ensure My Egg Bites Are Perfectly Set?
Want your egg bites to come out just right? Here’s how to keep them fluffy and fully cooked:
- Preheat your oven to 350°F (175°C) before baking.
- Use a greased muffin tin or silicone liners for easy removal.
- Fill each cup about ¾ of the way to allow room to rise.
- Bake 20–25 minutes until set and golden on top.
- Let them cool a bit before removing—this helps them hold their shape.
How to Make 3-Ingredient Cottage Cheese Egg Bites
Ingredients:
- 1 cup cottage cheese
- 4 large eggs
- 1 cup shredded cheese (cheddar or your favorite blend)
- Salt and pepper to taste (optional)
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners to make cleanup easy and ensure the bites don’t stick.
2. Mix the Eggs and Cottage Cheese:
In a mixing bowl, whisk together the eggs and cottage cheese until smooth and fully blended. This forms the creamy base of your egg bites.
3. Add the Shredded Cheese:
Stir in the shredded cheese. Season with a bit of salt and pepper, if desired. Mix everything together until evenly combined.
4. Pour into Muffin Tin:
Fill each muffin cup about ¾ full with the egg mixture. This gives them space to rise without overflowing.
5. Bake the Egg Bites:
Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden. Keep an eye on them toward the end for doneness.
6. Cool and Serve:
Let the egg bites cool for a few minutes before gently removing them from the tin. They’ll firm up slightly as they cool, making them easier to handle.
7. Enjoy Your Egg Bites!
Serve warm as a snack or for breakfast. They’re filling, tasty, and easy to take on the go!
Can I Use Non-Dairy Cheese for This Recipe?
Yes! Non-dairy cheese works just fine—just be sure to use one that melts well. You’ll follow the same steps and measurements as you would with regular cheese.
How Do I Store Leftover Egg Bites?
Keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave for 30–60 seconds or warm in a 350°F oven for about 10 minutes.
Can I Add Vegetables or Other Ingredients?
Definitely! Feel free to mix in cooked and chopped veggies like spinach, bell peppers, onions, or mushrooms. Sauté them first to reduce moisture and keep your egg bites from getting watery.
What If I Don’t Have a Muffin Tin?
No muffin tin? No problem. Use ramekins or any small, oven-safe dish. Just adjust the baking time as needed—smaller or larger containers may cook faster or slower, so keep an eye on them until the tops are set and golden.
