High-Protein Cottage Cheese Egg Bites

Name: High-Protein Cottage Cheese Egg Bites
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 10 large eggs; 2/3 cup cottage cheese; 1/2 tsp salt; 1 tsp hot sauce; Cooking spray; 1/2 cup bacon, cooked and crumbled; 1/2 cup shredded gouda cheese; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/2 cup beef chorizo, cooked and crumbled; 1/4 cup green onions, sliced; Greek yogurt, for serving; Hot sauce, for serving

These cottage cheese egg bites are a protein-packed, make-ahead breakfast where blended eggs and cottage cheese create a custardy base poured over three flavor variations: bacon and gouda, spinach and feta, or beef chorizo and green onion.

🌍American 🏷️Egg bites 🏷️Breakfast 🏷️High-protein 🏷️Meal-prep Low-carb

🏷️

🏷️Cottage cheese

-0:00

jackiehartlaubonTikTok

Total

40 min

Servings

12

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

10 large eggs
2/3 cup cottage cheese
1/2 tsp salt
1 tsp hot sauce
Cooking spray
1/2 cup bacon, cooked and crumbledoptional
1/2 cup shredded gouda cheeseoptional
1 cup fresh spinach, choppedoptional
1/2 cup crumbled feta cheeseoptional
1/2 cup beef chorizo, cooked and crumbledoptional
1/4 cup green onions, slicedoptional
Greek yogurt, for servingoptional
Hot sauce, for servingoptional

13 Ingredients

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Instructions

1
Preheat your oven to 325°F (160°C). Place a separate oven-safe dish filled with water on a lower rack to create steam.
2
In a blender, combine the eggs, cottage cheese, salt, and hot sauce. Blend until the mixture is completely smooth and frothy.
3
Grease a 12-cup muffin tin with cooking spray.
4
Divide your desired fillings among the muffin cups. The creator makes three varieties: bacon with gouda, spinach with feta, and beef chorizo with green onions.
5
Pour the blended egg mixture evenly over the fillings in each muffin cup.
6
Carefully place the muffin tin in the preheated oven and bake for about 30 minutes, or until the egg bites are set and lightly golden.
7
Let the egg bites cool for a few minutes before removing them from the tin. Serve warm, topped with Greek yogurt and extra hot sauce if desired.

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Tips & Notes

Pro tips

Blend the egg and cottage cheese mixture until completely smooth to avoid lumps and ensure even, fluffy bites.
Fill muffin cups only ¾ full to leave room for the eggs to rise without overflowing.
Distribute fillings evenly across cups before pouring the egg mixture so each bite has consistent flavor.
Underbake slightly—the centers should be set but gently jiggly, as residual heat will continue to cook them and keep them custardy rather than rubbery.

Substitutions

Cottage cheese → Greek yogurt (use same amount; will be slightly denser)
Hot sauce → Dijon mustard or black pepper (omit if you prefer unseasoned)
Gouda → Gruyère or sharp cheddar (similar melting and flavor profile)
Feta → Crumbled goat cheese (similar tang and texture)

Storage & make-ahead

Store cooled egg bites in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat in a 350°F oven or microwave.

Equipment

muffin tin · blender or food processor

Common Questions

Can I make cottage cheese egg bites ahead of time?

Yes. Bake, cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 5–7 minutes or microwave for 30–45 seconds.

How do I prevent the egg bites from being dry?

Don't overbake. The cottage cheese keeps them custardy, so pull them from the oven when the centers are just set but slightly jiggly, about 20–24 minutes.

Can I freeze cottage cheese egg bites?

Yes. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes.

What other fillings work for egg bites?

Try diced bell peppers, mushrooms, broccoli, cheddar, mozzarella, smoked salmon, diced ham, or caramelized onions. Keep total fillings to ½–¾ cup per variation.