Homemade Egg Bites

Name: Homemade Egg Bites With Kale and Cheddar
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16 servings
Cuisine: American
Ingredients: 10 eggs; 2 cups cottage cheese; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 cup kale, chopped; 6-8 mushrooms, chopped; 2/3 cup cheddar cheese, shredded; 1 inch water, for water bath; 1 tbsp fresh chives, chopped for garnish

These homemade egg bites combine eggs and cottage cheese for a creamy, protein-dense base studded with sautéed kale, mushrooms, and sharp cheddar. They're ideal for meal prep and freeze beautifully for quick weekday breakfasts.

🍴Copycat

🌍American 🏷️Egg bites 🏷️Eggs 🏷️Breakfast 🏷️Meal-prep Cottage cheese

🏷️

🏷️Kale

-0:00

TikTok

Total

55 min

Servings

16

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

10 eggs
2 cups cottage cheese
salt, to taste
black pepper, to taste
garlic powder, to taste
1 cup kale, chopped
6-8 mushrooms, chopped
2/3 cup cheddar cheese, shredded
1 inch water, for water bath
1 tbsp fresh chives, chopped for garnishoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a food processor or blender, combine eggs, cottage cheese, salt, black pepper, and garlic powder. Blend until the mixture is smooth and frothy.
2
Evenly distribute the chopped kale, chopped mushrooms, and shredded cheddar cheese among the cups of a silicone egg bite mold.
3
Pour the blended egg mixture over the fillings in the mold, filling each cup almost to the top.
4
Place the filled silicone mold into a larger baking pan. Carefully pour about 1 inch of hot water into the baking pan to create a water bath around the mold.
5
Bake in a preheated oven at 300°F (150°C) for 40 to 50 minutes, or until the egg bites are set.
6
Let cool slightly before removing from the mold. Garnish with fresh chives if desired and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Chop kale and mushrooms finely so they distribute evenly throughout the bites and cook through.
Don't overfill muffin cups—leave ¼ inch headroom to prevent overflow during baking.
Let the water bath cool slightly before removing bites to avoid steam burns and preserve the tender texture.
Blending cottage cheese with eggs creates a smoother base than leaving it chunky; use a food processor or blender for best results.

Substitutions

Cottage cheese → Greek yogurt or ricotta (same volume; use full-fat for creamiest result)
Cheddar → gruyère, swiss, or feta (adjust salt if using feta)
Kale and mushrooms → spinach and bell peppers, or broccoli and onions (chop finely, sauté if raw)

Storage & make-ahead

Store cooled egg bites in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months; reheat gently in a 350°F oven for 8–10 minutes.