Cottage Cheese Egg Bites
Posted Aug 19, 2026
This post may contain affiliate links. Please read our disclosure policy.
These cottage cheese egg bites are a high-protein meal-prep breakfast that is easy to make and freeze for busy mornings. Add your favorite meats and veggies to make them your own!
I’m definitely in my cottage cheese era – I use it to make pancakes, mac and cheese, and of course these cottage cheese egg bites.
Egg bites with cottage cheese are super high in protein. They’re not made with flour, so they’re naturally gluten free. Plus, you can pack them full of veggies and meat for a nutritious and flavorful grab-and-go breakfast that’s easy to prepare in advance.
I love having these on hand in the freezer for weeks when we know we’ll need healthy breakfasts on hand to get up and out the door quickly! I’ll often enjoy them with a delicious smoothie.
Cottage Cheese Egg Bites: Ingredients & Substitutions
This recipe is highly customizable to your specific tastes! Here are some notes about the ingredients.
- Bacon. You can also use breakfast sausage or turkey bacon. If you do this, you may need to add 1 Tablespoon of butter or olive oil for cooking since both have a lower fat content than regular bacon.
- Vegetables. Choose your favorite veggies! Bell peppers, spinach, broccoli, shredded zucchini, carrots, tomatoes, etc.
- Onion. I usually use a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc.
- Minced garlic. Garlic powder can be used in place of minced garlic – just add it with the rest of the spices.
- Cottage cheese. Full-fat is the best choice! If you don’t want to use cottage cheese, try my classic egg bites recipe.
- Eggs. There is no substitution for eggs!
How to Make Cottage Cheese Egg Bites
Let’s walk through this cottage cheese egg muffins recipe together, and don’t forget to watch the video. I’ll show you how to make both versions, one vegetarian and one with bacon.
For both versions, the egg mixture step is the same. First, beat 8 eggs together. Then whisk in cottage cheese, salt, pepper, and paprika.
Vegetarian Egg Bites with Cottage Cheese
For a vegetable-only version, cook diced veggies with onion and garlic in butter or olive oil until lightly brown, stirring often.
Then, let the mixture cool slightly before stirring it into the cottage cheese egg mixture.
Next, fill each well in a muffin tin ¾ of the way full with the egg/vegetable mixture. Be careful not to overfill it because these muffins rise a lot.
Bake the cottage cheese egg muffins in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for 25-30 minutes, or until the tops are set and spring back when touched. Put the muffin pan on a wire cooling rack to cool for at least 5 minutes before removing and eating.
Let’s talk about the pan: I am not someone who likes owning a ton of kitchen supplies. I know that sounds funny because creating recipes is my job. But, it takes a lot for me to buy anything for my kitchen, and these silicone muffin pans are a must-have.
Egg Bites with Bacon
If you are using meat like bacon, this is how to make these cottage cheese egg bites. Start by cooking diced bacon, onion, and garlic in a skillet over medium-low heat until the bacon starts releasing fat and turning brown, stirring often.
Then, add the diced vegetables and continue cooking until they are soft and the bacon is fully cooked. You may need to cover the pan during this time to really cook the bacon.
Let the bacon and vegetable mixture cool to almost room temperature before adding it to the egg mixture.
Next, just like with the vegetarian version, fill each well in a muffin tin ¾ of the way full with the egg mixture.
Bake in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for 25-30 minutes, or until the tops are set and spring back when touched. Put the muffin pan on a wire cooling rack to cool for at least 5 minutes before removing and eating.
These egg bites with cottage cheese puff up a lot in the oven, then they fall as they cool. This is totally normal and expected. See below how both versions deflate in the muffin tins after they have been baked.
Serve
Serve these cottage cheese egg bites with your favorite breakfast recipes. I especially love serving them with crispy potatoes and fruit salad. Also, they’re perfect paired with a healthy smoothie recipe!
Store/Freeze
Store leftover cottage cheese egg muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat in the microwave or in a covered dish in the oven set to warm.
More Cottage Cheese & Egg Recipes
If you love these egg bites with cottage cheese, you’ll love these recipes:
- Cottage cheese scrambled eggs
- Egg bites (better than Starbucks)
- Healthy egg casserole
- How to make the best omelette
- Easy frittata recipe
- Cottage cheese pancakes
- Mac and cheese made with cottage cheese
Cottage Cheese Egg Bites Recipe FAQS
First, it adds tons of protein and flavor. It makes them cheesy, soft, and extra moist.
No, you can’t taste the cottage cheese. Especially if you blend it into the egg mixture.
Using a greased silicone muffin pan is the best way to do this. If you only have a metal muffin pan, heavily grease or butter each well.
Microwave for 30–60 seconds or warm in the oven set to 350 degrees Fahrenheit (177 degrees Celsius) in a covered baking dish until heated through.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Cottage Cheese Egg Bites Recipe
Video
Ingredients
- 4 slices bacon diced (optional)
- 1 cup finely diced vegetables*
- ¼ cup onion (finely diced)
- 1 tsp minced garlic
- 1 Tablespoon butter (or olive oil)
- 8 eggs
- 1 cup cottage cheese
- ½ tsp fine sea salt
- ¼ tsp pepper
- ¼ tsp paprika
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Fahrenheit). Grease or butter 7 or 8 wells in each of two standard 12-cup muffin tins (preferably silicone muffin pans), set aside.
If Using Bacon:
- In a large skillet, over medium heat, cook diced bacon, onion and garlic until the bacon just starts to brown.
- Then, add the diced vegetables and continue cooking until they are soft and the bacon is fully cooked, stirring often (about 5-10 minutes). You may need to cover the pan during this time to really cook the bacon.
- Remove from heat and let cool almost to room temperature. Stir to speed up this process.
- Fill each well of the prepared muffin tins ¾ of the way full with the egg/vegetable mixture. Be careful not to overfill it because these muffins rise a lot.
- Bake in preheated oven for 25-30 minutes, or until tops are set and spring back when touched.
- Put the muffin pan on a wire cooling rack to cool for 5 to 10 minutes before removing and eating.
For Vegetarian Option:
- In a large skillet, over medium heat, cook vegetables, onion, and garlic in butter (or olive oil), stirring often until the vegetables are soft and lightly browned.
- In a medium bowl, whisk the eggs, cottage cheese, salt, pepper and paprika together.
- Then, stir in the cooled veggie mixture.
- Remove from heat and let cool.
- Then stir into egg mixture
- Fill each well of the prepared muffin tins ¾ of the way full with the egg/vegetable mixture. Be careful not to overfill it because these muffins rise a lot.
- Bake in preheated oven for 25-30 minutes, or until tops are set and spring back when touched.
- Put the muffin pan on a wire cooling rack to cool for 5 to 10 minutes before removing and eating.
Notes
- Bacon. You can use breakfast sausage, or turkey bacon. You may need to add 1 Tablespoon butter or olive oil to cook it though since both have a lower fat content than regular bacon.
- Vegetables. Choose your favorite veggies! Bell peppers, spinach, broccoli, shredded zucchini, carrots, tomatoes, etc.
- Onion. I usually use a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc.
- Minced garlic. Garlic powder can be used in place of minced garlic, just add it with the rest of the spices.
- Cottage cheese. Full-fat is the best choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
