These high protein cottage cheese egg bites are an easy upgrade for busy mornings. Soft, cheesy, and packed with protein, they’re perfect for meal prep and quick grab-and-go breakfasts.

Stacked cottage cheese egg bites on a white plate showing their light, fluffy texture.

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Jamielyn Nye

Easy High Protein Egg Bites for Busy Mornings

Cottage cheese egg bites have quickly become a breakfast favorite. They bake up lighter and fluffier than egg white muffin cups while delivering just as much flavor as my hash brown egg cups and mini egg frittatas.

I love how practical this recipe is. With a simple base of eggs and cottage cheese, it’s easy to customize with whatever mix-ins you have on hand. You can make them ahead, store them in the fridge or freezer, and reheat them in seconds, which makes busy mornings and grab-and-go breakfasts so much easier.

XO - Jamielyn

Ingredients Notes

Ingredients for cottage cheese egg bites including eggs, cottage cheese, chopped vegetables, ham, salt, and pepper.

Find the full printable recipe with specific measurements below.

  • Eggs: You’ll need about 10 eggs for 12 muffins, but you can easily double the batch.
  • Cottage cheese: I prefer full-fat cottage cheese, but you can use any cottage cheese you prefer. The higher the fat content, the thicker the texture.
  • Salt and pepper: Needed for seasoning.

Flavor Variations and Add-Ins

  • Veggies: Add a cup of bell peppers, spinach, mushrooms, onions, green onions, a diced tomato, or a combination of all.
  • Meat: Sausage crumble, bacon bits, breakfast sausage, or diced ham.
  • Cheese: Shredded cheddar cheese, feta cheese, Parmesan cheese, Monterey Jack cheese, Gruyere cheese, or Swiss cheese.
  • Seasonings: Garlic powder or fresh herbs are delicious.

How to Make Cottage Cheese Egg Bites

Add all of the ingredients to a blender and blend for about 10-15 minutes until smooth.

Eggs, cottage cheese, salt, and pepper blended together to make the base for cottage cheese egg bites.

If you’re adding any mix-ins, add those into the bottom of the prepared muffin tin cups first.

Then, pour the egg mixture, each one, over the mix-ins.

Muffin pan filled with chopped vegetables and ham for high protein cottage cheese egg bites.
Unbaked cottage cheese egg bite mixture poured into a greased muffin pan before baking.

Bake in a preheated 350°F oven for 25 minutes. The center will puff up, and the tops will be lightly golden.

Five baked cottage cheese egg bites arranged on a white plate for an easy high protein breakfast.

Recipe Notes

  • Once the muffins are out of the oven, the tops will deflate some (don’t worry they’ll still taste great).
  • The cottage cheese blends nicely into the egg mixture, so no funny texture worries (for those who don’t usually enjoy cottage cheese because of it).
  • Be sure to spray with cooking spray (a silicone pan works great too). If not, these guys will stick!
  • Before storing, cool cottage cheese egg bites completely or the excess moisture from the residual heat will make them soggy.
  • Serve this high protein egg bites with sour cream, Greek yogurt, salsa, or hot sauce.
Baked high protein egg bites stored in a glass container for meal prep and busy mornings.

More cottage cheese recipes to try include this cottage cheese queso and viral cottage sweet potato ground beef bowl.

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High protein cottage cheese egg bites on plate.

High Protein Cottage Cheese Egg Bites

5 from 2 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
These high-protein cottage cheese egg bites are easy to make right in the blender and baked in muffin tins. Meal prep friendly and easy to customize with a variety of mix-ins!
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Ingredients 

  • 10 large eggs
  • 1 cup cottage cheese
  • ¾ teaspoon salt
  • ¼ teaspoon pepper , plus more to taste

Mix-in's: 1 cup chopped, mixed veggies such as bell peppers, spinach, mushrooms, onions, etc., sausage, bacon or ham, Monterrey jack cheese

Optional Toppings: Salsa or hot sauce

Instructions

  • Prepare: Preheat the oven to 350°F and spray muffin tin with non cook spray, or use a silicone muffin pan.
  • Blend: In a blender, add 10 eggs, 1 cup cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth, about 10-15 seconds.
  • Add mix-ins: Distribute mix-ins to the bottom of each muffin cup. Pour the eggs mixture evenly in each cup, on top of the mix-ins.
  • Bake: Bake for 25 minutes, until the center of the egg bite is puffed up and the center is slightly brown.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Meal Prep Option: You can make these ahead and store them in an airtight container in the fridge for up to 3 days.
Freeze: Cool completely then freeze them for up to 2 months.
Reheat: Easily reheat them in the microwave for a quick and healthy breakfast!

Nutrition

Calories: 70kcal, Carbohydrates: 1g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 139mg, Sodium: 204mg, Potassium: 69mg, Fiber: 0.01g, Sugar: 1g, Vitamin A: 223IU, Calcium: 35mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.