Introduction

These Fluffy Cottage Cheese Egg Bites are a delicious and protein-packed breakfast option that’s easy to make ahead. Soft and tender with a creamy texture, they’re perfect for busy mornings or a quick snack anytime.

Seven small, round, bite-sized cakes are neatly arranged on a white plate with a smooth surface. Each cake has two thick layers: the top layer is golden-brown and slightly crispy with small, scattered green herb pieces, while the bottom layer is creamy white with tiny black specks inside. The cakes have a soft, fluffy texture shown by the light bubbles and uneven surface in the white layer, and the edges have a lightly toasted, caramel color. The plate is placed on a white marbled surface with some greens blurred in the background, giving a fresh and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Eggs (Provide structure and richness)
1 cup Cottage Cheese (Adds creaminess and protein)
1 cup Shredded Cheese (Cheddar, mozzarella, or Swiss)
1/4 cup Milk (Helps create a smooth batter)
1/2 teaspoon Salt (Essential for enhancing flavors)
1/4 teaspoon Black Pepper (Gives warmth and sharpness)
1/2 teaspoon Garlic Powder (Adds depth of flavor)
1/2 teaspoon Onion Powder (Offers subtle sweetness)
1 cup Chopped Vegetables (Bell peppers, spinach, mushrooms)
1 cup Cooked Turkey Bacon or Chicken Sausage (Optional for extra protein)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease a muffin tin or prepare a silicone muffin tray.
Step 2: In a high-speed blender, combine eggs, cottage cheese, shredded cheese, milk, salt, pepper, garlic powder, and onion powder. Blend until smooth.
Step 3: Pour the blended mixture into a bowl. Stir in the chopped vegetables and cooked turkey bacon or chicken sausage if using.
Step 4: Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Step 5: Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
Step 6: Let the egg bites cool in the pan for 5 minutes before gently removing them to serve or store.

Tips & Variations

For a dairy-free version, try substituting the cottage cheese and shredded cheese with your favorite plant-based alternatives.
Add herbs like chives or parsley for fresh flavor.
Use different vegetables based on what you have on hand, such as zucchini or tomatoes.
To save time, prepare the mixture the night before and bake fresh in the morning.

Storage

Store egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warmed through. They can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows eight small round, golden-brown mini quiches arranged closely on a white plate. Each quiche has two layers: the outer layer is a crisp, light golden-brown crust, and the inside is a creamy, pale yellow egg mixture with a soft, white cheese layer visible near the bottom. Tiny green herb pieces are sprinkled on top and inside, adding a touch of color and freshness. The top of each quiche has a slightly caramelized look, giving them a warm and inviting texture. The plate rests on a white marbled surface with soft lighting that highlights the quiches' textures and colors perfectly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites without a blender?

Yes, you can whisk the eggs, cottage cheese, milk, and seasonings thoroughly by hand until smooth, but a blender helps achieve a lighter, fluffier texture.

Can I customize the fillings?

Absolutely! Feel free to swap the vegetables or meats with your favorites, or omit protein if you prefer a vegetarian version.