High Protein / Weight Watchers Friendly
Cottage Cheese Egg Bites are one of those breakfasts that make busy mornings a lot easier. They’re high in protein, easy to make ahead, and you can keep a batch in the refrigerator for several days.
The cottage cheese is mixed right into the eggs, so these don’t taste like a bowl of cottage cheese turned into breakfast. Cheddar and green onions give them plenty of savory flavor, and each serving has 20 grams of protein.
Nothing fancy here. They’re simple egg bites made in a regular muffin pan, which is handy if you don’t want to mess with special molds or appliances.
Two egg bites make a serving, so they’re easy to portion for breakfast meal prep.
At 32 minutes from start to finish, they’re also pretty reasonable for a weekend batch when you want breakfast handled for the next few mornings.
Why You’ll Love This Cottage Cheese Egg Bites Recipe
20 Grams of Protein Per Serving
Two egg bites give you 20 grams of protein. Definitely worth keeping around when breakfast needs to be filling without turning into a whole production.
Easy to Make Ahead
Make all 12 at once, refrigerate them, and breakfast is already handled for several mornings.
No Special Egg Bite Mold
A regular 12-cup muffin pan works just fine. Grab a mixing bowl and whisk, and that’s about all the setup you need.
Simple Savory Flavor
Cheddar, green onions, garlic, and black pepper keep these flavorful without loading them up with a long ingredient list.
Ingredient Substitutions
Cheddar Cheese
Reduced-fat Monterey Jack, Colby Jack, or mozzarella can replace the sharp cheddar. The flavor will be a little different, but all three work well in egg bites.
Green Onions
Finely chopped chives can be used instead. If using regular onion, chop it very finely so you don’t end up with large pieces.
Low-Fat Milk
Fat-free milk or 2% milk can be substituted in the same amount.
Cottage Cheese
Small-curd or large-curd low-fat cottage cheese will both work.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Cottage Cheese Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 10 large eggs
- 1½ cups low-fat cottage cheese
- ¼ cup low-fat milk
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup green onions finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Add the eggs, cottage cheese, milk, garlic powder, salt, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the cheddar cheese and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool in the muffin pan for 5 minutes.
- Run a thin knife around the edges of each egg bite, then remove them from the pan.
Notes
Tips and Tricks
Grease the pan well – Egg mixtures tend to stick around the edges, so coat each muffin cup thoroughly with nonstick cooking spray. Don’t overbake – Remove the egg bites once the centers are set. Baking much longer can make them firmer than necessary. Let them rest before removing – Five minutes in the pan makes them easier to lift out without breaking.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Separate layers with parchment paper if needed. Microwave – Reheat refrigerated egg bites for about 30 to 45 seconds, adding more time if needed. From frozen – Thaw overnight in the refrigerator before reheating for the most even results.Nutrition
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