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These easy cottage cheese egg bites are light and fluffy with tons of flavor. The cottage cheese adds extra protein and gives them an extra creamy texture! They’re just like Starbucks egg bites without the fancy sous vide method. Add your favorite fillings like veggies, bacon, cheese, and more!
Need another meal prep breakfast? Try protein breakfast burritos, blended overnight oats, or spinach feta egg white wraps next.
If you couldn’t tell by all the TikTok recipes, cottage cheese has found its way back into so many’s hearts and eating plans. While it is thought to be the “first cheese made in America” it has recently exceeded its simple snack status.
I especially love cottage cheese in the mornings if you couldn’t tell by these cottage cheese bagels, cottage cheese pancakes, or cottage cheese toast.
Having cottage cheese first thing in the morning is a great way to add protein to the day. These egg bites with cottage cheese deliver 27 grams of protein (for 3) and make the perfect meal-prep breakfast.
Just like these fluffy egg sandwiches, you cook the eggs with a separate pan of water to create steam and give them the most creamy smooth texture. They cut like butter and melt in your mouth!
Ingredients You Need
Here are the simple ingredients you need to make these high protein egg bites with cottage cheese. Skip to the recipe card for exact measurements.
- Eggs: 9 whole eggs add tons of protein.
- Cottage cheese: This is a great way to add protein to your diet, can be low in calories, and contains important nutrients like calcium, vitamin A, and B vitamins. It has a really mild flavor and is available in several curd sizes and milk fat percentages. All will work for this recipe!
- Cheese: Shredded cheese melts and adds richness.
- Veggies: Spinach and peppers add color, nutrients, and fiber.
Need another high-protein breakfast? Try chia yogurt pudding or protein french toast next!
Recipe Variations
- Different veggies: Try adding kale, mushrooms, tomatoes, onion, or zucchini.
- More cheese: Mix in another cheese like monterey jack, colby jack, gruyere, or white cheddar.
- Add a protein: Just like Starbucks, top them with cooked bacon or mix in cooked breakfast sausage or ham.
How to Make Cottage Cheese Egg Bites
Here are the simple steps, with photos, to make these egg and cottage cheese bites. Skip to the recipe card for the printable version.
Step 1. Blend the Eggs. Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth.
Step 2. Cook the Peppers. Saute the diced bell peppers over medium heat until soft. Transfer to a bowl.
Step 3. Cook the Spinach. Saute the spinach for 2-3 minutes until wilted. Press excess moisture out using a paper towel.
Step 4. Mix the Veggies. Combine the peppers, spinach, and green onions in a bowl.
Step 5. Fill the Egg Cups. Divide the veggie mixture into the muffin tin, reserving some for the tops. Pour the egg mixture evenly on top and top each with the remaining veggies.
Step 4. Bake. Fill a 9×13-inch pan 2 inches with very hot water and place it on the bottom wrack of the oven. Add the egg bites to the middle rack. Bake for 30-35 minutes, until the tops are set.
Expert Tips
- Don’t skip the tray of hot water. It creates steam in the oven to give them the custard texture we all love about the Starbucks version!
- Get creative with your mix-ins! You can cook any vegetable or green to add to these breakfast bites, or mix in protein like bacon or sausage.
- Don’t overcook them! They’re ready when the tops no longer look wet.
Recipe FAQs
Yes, Starbucks egg bites have cottage cheese in them to give them the soft texture.
If they’re soggy it’s likely they aren’t cooked all the way through. Baked eggs should be cooked to 160°F. You can use an instant read thermometer to determine when they’re done if desired.
Meal Prep and Storage
Fridge: Cool them completely then store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Place leftover bites on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or storage bag and freeze for up to 2 months. Reheat from frozen.
Reheat: Wrap refrigerated them individually in a paper towel and heat for 30 seconds, or until heated through. For frozen egg bites, wrap in a paper towel microwave for 45 seconds, flip, and microwave for another 30-45 seconds, until heated.
This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts, and cooking tips, and to learn about dairy farming.
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Cottage Cheese Egg Bites
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Ingredients
- 9 large eggs
- 1 1/2 cups cottage cheese
- 1/2 cup shredded cheddar cheese or monterey jack cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 red bell pepper seeded and diced
- 2 cups spinach roughly chopped
- 1/4 cup chopped green onion (1-2 stalks)
Instructions
- Position one oven rack to the very bottom position and another to the middle position. Preheat the oven to 300°F. Grease a 12-count muffin tin with non stick spray. Fill a 9×12-inch baking pan with 2 inches of very hot water and carefully place in the lowest position in the oven. This creates steam for even cooking and a custardy texture.
- Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth.9 large eggs, 1 1/2 cups cottage cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and cook until soft, 2-3 minutes and transfer to a medium bowl. Add the spinach and cook to wilt. Remove to a paper towel and pat out the excess water. Place it in the bowl with the cooked peppers and the scallions.2 teaspoons olive oil, 1 red bell pepper, 2 cups spinach, 1/4 cup chopped green onion
- Divide the veggie mixture between the prepared muffin tins, reserving about 1/4 cup for the tops. Pour the egg mixture over the veggies until the muffin tins are 3/4 of the way full. Top with the reserved veggies.
- Place the egg bites on the middle rack and bake for 30-35 minutes, until the tops are puffed up and set. They will deflate slightly as they cool. Let them cool in the pan for 10 minutes then run a knife around the edge and pop them out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
