Cottage Cheese Egg Bites

But you don't need a sous vide to keep these creamy! Baked in the oven in a muffin tin with a water bath for a silky texture, these egg bites with cottage cheese are easy to make. Store them in the fridge or freezer for a great protein breakfast on the go! With 12 grams of protein for two bites, you'll love this easy breakfast.

For more ways to use cottage cheese for breakfast, don't miss my cottage cheese with fruit, cottage cheese smoothie, and mango lassi without yogurt. And for another small egg bite recipe, try these mini quiche!

Why Egg Bites with Cottage Cheese

I love adding cottage cheese in breakfast recipes because it's an easy way to increase my protein intake for the day. If I can have a filling meal at breakfast, I have so much more energy the rest of the day.

But it can be difficult to find protein-rich breakfasts that are easy to make. That's why these cottage cheese egg bites are so perfect, with 12 grams of protein for just two bites.

They're simple to put together, but the inside is very creamy and soft, similar to the sous vide egg bites without the sous vide part.

Because I love the flavor of Starbucks egg white wraps, I combined them here into these cottage cheese egg bites. You could even add feta to make them more similar!

You'll love these egg bites with cottage cheese because:

• Easy - These only require a muffin tin and not a fancy sous vide or special pan.
• 4 ingredients - All you need is cottage cheese and a few eggs to make these!
• Meal prep - These egg bites are fridge and freezer friendly for easy storage.
• Protein filled - These have 6 grams of protein per bite and you'll definitely want 2 or 3!

These are also naturally gluten free and vegetarian. A great option for a quick snack or breakfast.

Ingredients

• Eggs - Large eggs are needed, but any type of egg will work - brown or white!
• Cottage cheese - I recommend Daisy cottage cheese, but use your favorite brand. Full fat cottage cheese for the best texture and flavor. Since the cottage cheese is blended here, there's not a texture issue if you dislike that about cottage cheese.
• Sun-dried tomatoes - Adds that delicious Mediterranean flavor similar to the egg white wrap!
• Spinach - Can be substituted with chopped kale or arugula, if desired.

Kosher salt and black pepper are needed for seasoning and a little bit of water to keep everything moist while baking!

How to Make

Step 1: Set up the muffin pan

Preheat oven to 350 degrees F. Lightly spray the silicone muffin pan with non-stick cooking spray (or lightly brush the cups with oil). Set the muffin pan on top of a rimmed sheet tray and set aside. (Picture 1)

Step 2: Prepare the vegetables

To wilt the spinach, transfer the fresh spinach leaves to a microwave safe bowl and heat uncovered for 1-2 minutes until wilted, or you can do this in a skillet over medium heat for about 2-3 minutes. (Picture 2)

Distribute the spinach evenly amongst the muffin cups (about 1 teaspoon each) then repeat with the sun-dried tomatoes and set aside. (Picture 3)

Step 3: Blend the egg mixture

In a blender, combine the eggs, cottage cheese, water, salt and pepper. Pulse until well combined. Pour the egg mixture into the muffin cups, evenly distributing the mixture between all 12 cups. (Picture 4)

Step 4: Bake the cottage cheese egg bites

To the rimmed sheet tray framing the muffin pan, pour about 2 cups of water and carefully transfer to the oven.

Bake for 30-35 minutes at 350 degrees Fahrenheit until the eggs are just set. Allow to cool for 10 minutes before removing the egg bites from the muffin pan.

Cooking Tips

• Nonstick pan - Silicone muffin pan works best for easy removal of the cottage cheese egg bites. If you don't have a silicone pan, line a muffin tin with liners and then spray those with oil (or lightly brush them).
• Pre-cook the spinach to release moisture - You can also wilt the spinach in a medium sized sauté pan on medium heat until wilted, about 2-3 minutes.
• Cottage cheese - Full fat cottage cheese will give the best texture and taste, but any type will work.

Variations

• Spinach - Can be substituted for kale or arugula if you prefer a more bitter flavor.
• Sun-dried tomatoes - This can be substituted with bell peppers, sausage, mushrooms, or green onion. The key thing to note is to cook them and pat them dry before adding them so the bites maintain a similar moisture!

These cottage cheese egg bites are naturally gluten free, although I haven't figured out a good way to make them dairy free yet!

Storage and Reheating

Refrigerator - Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.

Freezing - This recipe freezes really well and can be stored in the freezer in a tightly sealed container for up to 3 months.

To reheat - Microwave for 30 seconds from thawed or 1 minute from frozen.

Serving Suggestions

Here are a few ideas to serve with these egg bites for a full breakfast. All these breakfast recipes are easy to transport too!

• Cinnamon oatmeal muffins
• Blended chia pudding (another high protein breakfast idea!)
• Oatmeal Protein Balls
• Buckwheat granola

For a brunch or party pairing, serve these with a butter lettuce salad and sparkling strawberry mocktail.

And if you have leftover cottage cheese, try out my Cottage Cheese Smoothie, Cottage Cheese with Fruit, Blended Cottage Cheese, or Mango Lassi recipes. You may also like this Cottage Cheese Dip or Protein Popsicles for a healthy snack.