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Protein Egg Bites With Cottage Cheese - Easy, Fluffy, and Meal-Prep Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese (2% or full-fat for best texture)
  • 1/2 cup shredded cheese (sharp cheddar, mozzarella, or pepper jack)
  • 1/3 cup milk (dairy or unsweetened almond milk)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup finely chopped add-ins (choose a mix), such as: Baby spinach, bell pepper, green onion
  • Cooked bacon, ham, or chicken sausage
  • Mushrooms (sautéed), tomatoes (seeded), or broccoli (finely chopped and steamed)
  • Cooking spray or a little oil for the muffin pan

Method
 

  1. Preheat the oven to 325°F (165°C). Lightly grease a 12-cup muffin tin or use silicone liners.
  2. Add eggs, cottage cheese, milk, salt, pepper, garlic powder, and onion powder to a blender. Blend until completely smooth, about 20–30 seconds.
  3. Stir in the shredded cheese and your chopped add-ins. If using watery veggies like tomatoes or mushrooms, pat them dry first.
  4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  5. For extra tenderness, place the muffin tin on a sheet pan and pour hot water into the pan to create a shallow water bath. This is optional but helps prevent rubbery edges.
  6. Bake for 18–22 minutes, or until the centers are just set and no longer jiggly. Do not overbake.
  7. Cool in the pan for 5 minutes, then run a knife around the edges and lift out. Serve warm or let cool completely for meal prep.