Make fluffy, high-protein egg bites at home using cottage cheese for a creamy texture. This easy recipe is perfect for quick breakfasts and meal prepping.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 bites
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup cottage cheese (full fat or low fat)
6 large eggs
1/2 cup shredded cheese (Monterey Jack or Gruyere recommended)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cooked, crumbled bacon (optional add-in)
1/2 cup finely chopped spinach (optional add-in)
Instructions
Preheat your oven to 300°F (150°C). Lightly grease a 12-cup standard muffin tin or silicone egg bite mold.
In a blender, combine the cottage cheese, eggs, salt, and pepper. Blend until the mixture is completely smooth and creamy. This step is key for fluffy texture.
If using add-ins like bacon or spinach, divide them evenly among the prepared muffin cups.
Carefully pour the blended egg mixture over the add-ins in each cup, filling them about three-quarters full.
Sprinkle the shredded cheese evenly over the top of the egg mixture in each cup.
Bake for 20 to 25 minutes. The bites are done when they are set in the center and a toothpick inserted comes out clean.
Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
For meal prepping, cool completely before storing in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Notes
For a true Starbucks copycat texture, use a blender to ensure the cottage cheese is fully incorporated into the eggs.
If you prefer using an Instant Pot, place the filled mold inside the pot on a trivet with 1 cup of water. Cook on High Pressure for 8 minutes, followed by a 5-minute natural pressure release, then quick release.
You can easily make this a low carb egg bites recipe by sticking to cheese and meat add-ins.