Start your day strong with this easy Egg Bites Recipe that’s protein-packed, fluffy, and perfectly portable. These bites make busy mornings deliciously simple and satisfying.
Baked in a muffin pan, these egg bites are light yet rich, thanks to creamy cottage cheese and sharp cheddar. They’re quick to prep, store well, and reheat beautifully.
What You’ll Need for These Egg Bites
- Large eggs – The foundation for fluffy, protein-rich bites.
- Cottage cheese – Adds creaminess and keeps each bite tender.
- Sharp cheddar cheese – Infuses bold, cheesy flavor.
- Fine salt – Enhances the natural taste of the eggs and cheese.
- Black pepper – Lends a subtle warmth.
- Fresh chives – Brighten the bites with a fresh, mild onion note.
How to Make Egg Bites
Preheat the oven and lightly mist a silicone muffin pan with cooking spray. Blend eggs, cottage cheese, cheddar, salt, and pepper until smooth and silky.
Pour the egg mixture evenly into muffin cups, filling halfway. Top each with a sprinkle of fresh chives and any favorite mix-ins like chopped veggies or crisp bacon.
Bake until the egg bites are set and slightly puffed. Let them rest in the pan for a few minutes—they’ll settle as they cool. Pop them out and enjoy warm or save for later.
Tips & Tasty Variations
These egg bites adapt to whatever you have on hand—stir in sautéed spinach, diced bell peppers, or crumbled sausage before baking for added texture and flavor. For a bit of heat, try a pinch of smoked paprika or red pepper flakes in the blender.
Use full-fat Greek yogurt or creamy ricotta in place of cottage cheese for a twist. Silicone muffin pans make cleanup easy and prevent sticking, but metal tins work too if well-greased.
Keeping Your Egg Bites Fresh
Keep leftover egg bites in an airtight container in the fridge for up to five days. They reheat quickly in the microwave—just about 15 seconds brings them back to fluffy perfection. For longer storage, freeze in a freezer-safe bag and thaw overnight in the fridge before reheating.
Egg Bites Recipe
Ingredients
- Pinch of black pepper
- 1 cup cottage cheese 4% or low-fat
- 8 large eggs
- Cooking spray
- Fresh chives roughly chopped
- ¼ teaspoon fine salt
- ½ cup shredded sharp cheddar cheese
Instructions
- Lightly coat a silicone muffin pan with cooking spray and set your oven to preheat at 350℉. Combine the eggs, cottage cheese, cheddar, salt, and pepper in a blender and blend until the mixture is velvety smooth; a compact blender works well for this. Pour the blended mixture evenly into the muffin cups, filling each one halfway. Scatter the chopped chives over the top, adding any extra fillings such as vegetables or cooked bacon if desired. Bake for 20–22 minutes until the centers are just firm to the touch. Take the pan out of the oven; the egg bites will appear puffed but will gently settle as they cool. Allow them to rest briefly before removing them from the pan to serve immediately or store for later enjoyment. Keep any remaining bites in a sealed container in the refrigerator for up to 5 days.