Grab-N-Go Egg Bites with Cottage Cheese (14g Protein!)

Ditch the Starbucks drive-through and make these quick-baked grab-n-go egg bites with cottage cheese instead! Packed with 14 grams of protein per serving and loaded with veggies, this healthy breakfast idea is made in a muffin tin and is perfect for meal prep.

Did you know that eggs and cottage cheese are best friends? It’s true! Not only does this delicious combination pack in protein, but they are also the perfect base for tons of healthy breakfast options. Whether it’s my cottage cheese and spinach egg bake, cottage cheese pancakes, or these easy egg bites with cottage cheese, this protein-packed duo won’t let you down!

I am turning 50 this year, and one of the daily habits I am committed to is starting my day with protein! A healthy, protein-rich breakfast can help support muscle maintenance, keep you feeling full longer, and prevent mid-morning energy crashes. I aim for about 30 grams of protein per meal, but anywhere between 20-35 grams is a great goal.

This approach to breakfast is not just beneficial for athletes; it’s great for anyone looking to maintain a healthy lifestyle and keep their energy levels steady throughout the day.

Why you will love these grab-n-go egg bites:

• Quick and easy: You can make them ahead quickly, making them super convenient for busy mornings. Just grab them and go!
• Good for you: Cottage cheese and eggs provide a protein-packed, nutritious start to the day. Plus, the veggies add nutrients and fiber.
• Customizable: They are so versatile. Switch up the veggies, add some herbs, or chop leftover meat for endless flavor options. Want even more protein? Try my egg white muffins with cottage cheese.
• Meal-prep friendly: Whip them up on the weekend and have them on hand for the week. This makes it much easier to stay aligned with your healthy eating goals.
• Portable: Perfect for on-the-go breakfasts or snacks. There is no need to stop for fast food when you have these delicious egg bites on hand.

Ingredients you’ll need

This egg bite recipe only requires five ingredients plus seasonings! Here’s what you’ll need:

• Eggs: The main ingredient, providing protein and a fluffy texture to the egg bites. I love using pastured eggs as I find they have the best flavor!
• Low-fat cottage cheese: Adds creaminess and extra protein while keeping the recipe light and healthy. Full-fat or non-fat cottage cheese works as well! I love and highly recommend the brand Good Culture. It has the best flavor and texture!
• Sea salt & black pepper: Always!
• Oregano: A fragrant herb that gives the egg bites a savory Mediterranean flavor. Unexpected and so delish.
• Red bell pepper: Adds a touch of sweetness, vibrant color, and nutrient density.
• Spinach: An easy way to work some extra greens into your diet.
• Feta cheese: Salty, tangy, deliciousness!

Substitutions and variations

This is such a flexible recipe! You can easily make changes based on what you have on hand and what you love. Here are some ideas:

• Cheese swap: Replace feta with shredded cheddar, mozzarella, or goat cheese.
• Veggie variations: Try mushrooms, zucchini, broccoli, or sun-dried tomatoes instead of spinach and red bell peppers. (You can sauté the veggies before adding them to the mix to bring out more flavor and soften them.
• Herb options: Use basil, parsley, dill, or thyme instead of oregano to mix things up.
• Protein boost: Add cooked, crumbled turkey bacon, chicken sausage, or diced ham for extra heartiness.
• Spicy kick: Add diced jalapeños, red pepper flakes, or a dash of hot sauce for a bit of heat.

How to make this recipe

Add water to a 9×13-inch baking pan halfway to the top to start this simple recipe. Place on the bottom rack of the oven. This helps to keep the egg muffins moist and tender while baking.

Preheat the oven to 350℉. Generously grease a 12-cup, non-stick muffin pan with cooking spray and set aside. Alternatively, you can line the muffin pan with silicone muffin liners.

Combine the eggs, cottage cheese, salt, black pepper, and cottage cheese in a blender.

Blend until well combined and smooth.

Evenly divide the peppers, spinach, and feta cheese in each muffin cup. I just eyeball this, trying to make them as even as possible. Each muffin cup will have 2-3 tablespoons of veggies and cheese.

Pour about 1/3 cup of the egg and cottage cheese mixture on top the veggies and cheese in each muffin cup. I like to start with less and then go back to make sure they are fairly even. Each cup should be 3/4 full or a tiny bit more.

Use a toothpick to stir the veggies and cheese a bit. This does not affect the flavor, but it helps to bring them to the top as the egg muffins bake, which makes for a pretty muffin cup.

Bake for 20-25 minutes or until the muffins are set and cooked through the center. They will puff up when cooking and then deflate a bit as they cool.

Cool for 12-15 minutes. Run a knife along the side of each muffin, remove it, and enjoy!

Helpful tips

• Grease the pan well: To prevent sticking, thoroughly grease your muffin tin or use silicone molds for easy removal.
• Don’t overfill: Fill muffin cups only about ¾ full to allow room for the egg mixture to puff up as it bakes.
• Customize portions: You can even use mini muffin tins for bite-sized servings, perfect for snacks or smaller appetites. Just be sure and adjust the cooking time.
• Check doneness: Bake until the egg bites are set and slightly golden on top; they should no longer jiggle in the center.
• Make ahead: Prepare a batch and refrigerate or freeze them for quick, healthy breakfasts throughout the week.

Storage recommendations

• Refrigerate: Store completely cooled egg cups in an airtight container in the fridge for up to 4-5 days.
• Freeze: Yes, you can freeze egg bites! Once completely cooled, place on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container or bag, and store them for up to 2-3 months.
• Reheat from refrigerated: Microwave egg bites on medium power for 30-60 seconds or until warmed through.
• Reheat from frozen: Wrap in a damp paper towel and microwave on low power in 30-second intervals until heated, or let thaw overnight in the fridge before reheating.

More healthy breakfast recipes to try

• Overnight Steel Cut Oats
• Egg and Cottage Cheese Flatbread
• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!