Let Me Tell You About These Egg Bites
So, here’s the thing: my family doesn’t always agree on what’s for breakfast (or brunch—or “blunch” as my brother calls it). But the first time I made cottage cheese egg bites, folks were battling over seconds before I caught up. I absolutely love how these little guys come together—kind of like a breakfast muffin, sort of like quiche, really unlike either. Oh! I’ve tried making them at midnight after a late movie, only to find half the batch suspiciously missing by morning… Can’t prove anything, but I’m watching you, Dave.
Why You’ll Love Making These, Too
I make this when I want something just as good cold out of the fridge as it is steamy from the oven. My toddler inhales them (which, sure, is slightly unnerving). They’re great on days when scrambling eggs just sounds like a pain. And—not gonna lie—sometimes I just want to clear out all the odds and ends form the fridge. These egg bites? They don’t judge. They accept whatever you’ve got—like embracing a not-very-tidy pantry. Honestly, my only complaint is trying to get that perfect balance between fluffy and custardy. It’s tricky, but I think I cracked it. Pun fully intended.
What You’ll Need (and What Works in a Pinch)
- 6 large eggs (I use whatever’s on sale; farm eggs are fancy but supermarket ones are fine)
- 1 cup cottage cheese (grandma always bought the 4%, but the low-fat works, too—it’s a bit less rich though)
- 1/3 cup shredded cheddar (swap with feta, Swiss, or literally whatever cheese needs using up)
- 1/3 cup diced cooked ham or bacon (sometimes I skip this and toss in bell pepper or spinach instead, especially after a “clean out the veggie drawer” kind of week)
- 1/4 teaspoon salt, a few cracks of pepper—honestly, just sprinkle till it looks “right” to you
- Optional: a handful of chopped chives, parsley, or green onions (I forget these half the time; no regrets)
- Butter or spray, for greasing
How I Make ‘Em (But You Do You)
- Preheat your oven to 350 F. Grease a muffin tin, or use those silicone muffin liners if you’ve remembered to buy them—they’re not essential, but save you some dish-scrubbing rage.
- In a blender, toss the eggs and cottage cheese. Blitz till smooth, maybe 30 seconds? You don’t need a science degree here, just get it mostly mixed. (When I’m feeling lazy, I skip the blender and whisk hard—end result’s chunkier, but tasty.)
- Add in cheese, ham, salt, pepper, and whatever herbs you fancied. Pulse it a couple times, or stir if you didn’t use a blender. This is the point where I sneak a small taste (it’s just eggs—don’t panic—no one’s died yet). Season more if you like.
- Pour evenly into the muffin wells, but don’t fill them right to the brim or you’ll meet the dreaded Muffin Tin Overflow Disaster. (Happens more often than I’d like to admit.)
- Bake 20–25 minutes, until they look puffed and sort of set. Don’t be alarmed if they deflate a bit when you take them out—that’s normal. As with soufflé, pride goes before a fall—literally.
- Cool for 5–10 minutes before prying out. They stick less if cooled a tad, but if impatience wins, just run a butter knife around the edges.
Other Handy Notes from My Messy Kitchen
- If you forget to grease the muffin tin, they’ll stick. Ask me how I know. (Spoiler: I had to soak the pan for ages.)
- They do puff up dramatically, but always shrink a bit once cool. Resist the urge to overbake—the centers should look just barely set.
- They actually taste even better the next day, I think. But my family rarely gives me a chance to test this theory twice in a row.
I Got Adventurous—Here Are Some Variations
- Did half ricotta, half cottage cheese once… it tasted, well, weirdly sweet. Wouldn’t recommend unless you like that sort of thing.
- Green onions and smoked salmon instead of ham? Oh my days, that was fancy feeling. A bit overkill for Monday but so worth it.
- Added jalapeños and pepperjack for a spicy breakfast. My dad said it “woke up his tastebuds,” but he also drank a gallon of orange juice, so, your call.
Don’t Have a Blender? Me Neither (Some Days)
Honestly, if you only have a whisk and a little patience, these still turn out fine. Maybe a bit lumpier, but that’s kind of the charm. Once used a food processor out of sheer stubbornness—worked, but was a pain to clean. Don’t sweat it if your gear’s less than fancy.
How To Store (If Anyone Lets You)
Technically, these keep in an airtight container in the fridge for up to 4 days. But honestly, in my house, they never last more than a day! If you do happen to have leftovers (I usually only do if I make a double batch), reheat briefly in the microwave. Sometimes I eat them cold just standing in front of the fridge. Don’t judge.
How I Like To Serve Them (Totally Optional)
I love these best with a blob of salsa on the side, maybe a bit of avocado if I’m feeling flush. My sister dips hers in ketchup—don’t ask me why. For brunch, these go down a treat with crispy toast and a cup of builder’s tea. Occasionally, we have a “breakfast picnic” in the garden and these are always the first things gone.
If I Could Give One Pro Tip…
I once tried rushing the cooling step—big mistake. They stuck, they tore, I nearly swore off muffin tins forever. So, actually, wait the five minutes before removing them, no matter how hungry you are. Oh, and double-check you didn’t forget the salt (like I did last Friday… bland city).
Questions I Get All the Time
- Can I freeze these? Yep—though I think the texture goes a bit rubbery. Still, if you zap them in the microwave with a damp towel, they come back to life okay.
- Is low-fat cottage cheese fine? Totally! Like, it’s a bit less creamy, but still tasty. However, don’t use that no-salt stuff unless you want to eat what tastes like eggy clouds (not in a good way).
- Do you have to use a muffin pan? You can pour them into a baking dish and slice into squares. I’ve done this, mostly when I can’t find the right tin. They bake for about 30–35 minutes.
- My egg bites shrank—did I mess up? Not at all! They always shrink after baking; mine do every single time. Kind of like a deflated Yorkshire pudding.
- Any good toppings? Chives, salsa, hot sauce, or even a dollop of pesto… really, go wild. Once put hot honey on by accident (sticky, but delicious).
Oh, one more thing before I forget—if, halfway through, you realize you’re missing an ingredient, don’t panic! These little bites are super forgiving. Anyway, I better grab one before the kids do.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Nonstick cooking spray
Instructions
-
1Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with nonstick cooking spray.
-
2In a large mixing bowl, whisk together eggs and cottage cheese until smooth.
-
3Add shredded cheddar cheese, chopped spinach, red bell pepper, green onions, salt, and black pepper. Mix until well combined.
-
4Pour the egg mixture evenly among the muffin tin cups, filling each about 3/4 full.
-
5Bake for 16-18 minutes, or until the egg bites are set and lightly golden on top.
-
6Remove from the oven and allow to cool for a few minutes before serving. Enjoy warm.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
10 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
