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Cottage Cheese Egg Bites High Protein - Easy, Meal-Prep Friendly Breakfast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Large eggs – 8
  • Cottage cheese – 1 cup (2% or 4% for best texture)
  • Shredded cheese – 1/2 cup (cheddar, mozzarella, or pepper jack)
  • Greek yogurt – 2 tablespoons (optional for extra creaminess)
  • Salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon
  • Garlic powder – 1/4 teaspoon
  • Smoked paprika – 1/4 teaspoon (optional)
  • Chopped veggies – 1 cup total (spinach, bell peppers, onions, mushrooms, or tomatoes)
  • Cooked protein – 1/2 to 3/4 cup (bacon, turkey sausage, ham, or cooked chicken), optional
  • Olive oil or cooking spray – for greasing the tin
  • Muffin tin – standard 12-cup, or silicone molds

Method
 

  1. Prep the oven: Preheat to 325°F (163°C). Lightly grease a 12-cup muffin tin or use silicone liners.
  2. Blend the base: In a blender, add eggs, cottage cheese, Greek yogurt, salt, pepper, garlic powder, and smoked paprika. Blend until completely smooth, 20–30 seconds.
  3. Prep the mix-ins: If using veggies like mushrooms or onions, sauté briefly to remove excess moisture. Pat dry. Chop everything small so each bite bakes evenly.
  4. Assemble: Divide veggies and cooked protein evenly among muffin cups. Sprinkle shredded cheese over the mix-ins.
  5. Pour the custard: Fill each cup with the blended egg mixture, leaving a little room at the top. Stir each cup gently with a spoon to distribute add-ins.
  6. Bake: Place the tin on the middle rack. Bake 18–24 minutes, until the centers are just set and a toothpick comes out mostly clean. Avoid overbaking.
  7. Rest and release: Let cool in the pan for 5 minutes, then run a thin knife around the edges to release. Transfer to a rack to finish cooling.
  8. Serve: Enjoy warm, topped with hot sauce, salsa, or a dollop of yogurt. Or cool completely for meal prep.