Inspired by the fluffy Starbucks egg bites, these cottage cheese egg bites are the perfect high-protein meal prep option for busy mornings. All you need is 15 minutes of prep to make the perfect addition to a healthy breakfast.
As a dietitian, I am always looking to create new easy, meal prep friendly recipes to help you stop skipping breakfast while you are running out the door on busy mornings. Recipes like my high protein overnight oats, savory breakfast muffins , egg bars and protein packed chia pudding have been reader favorites for a long time. However, I am constantly trying to create more to help meet you protein goals and start your day off right!
So when I first tried the Starbucks egg bites a few years ago as an on-the-go option while at the airport I KNEW they were something I needed to try to recreate at home for you! These cottage cheese egg bites are the perfect option if you are looking for something high in protein, tasty and convenient. They have the same fluffy texture but are so easy to customize with any toppings you choose (plus they are so much cheaper)!
Try making a batch of these this week for an easy meal prep breakfast, you won't regret it!
Why This Recipe Is Dietitian Approved
- Savory meal prep. I have been on a big savory breakfast kick recently. Don't get me wrong I still love overnight oats and chia puddings, but with the weather getting cooler, having a warm and comforting breakfast has been my go-to. These cottage cheese egg bites are a great source of protein and perfect to make ahead for busy weeks!
- Quick source of protein. Research shows that eating a high protein breakfast can help with appetite and satiety throughout the day. Coming together with less than 15 minutes of prep required, each cottage cheese egg bite contains 7g of protein so they are perfect to grab a few for busy mornings!
- Customizable. I LOVE a recipe that allows you to use what you have on hand. Use these egg bites as a way to use up leftovers- add random vegetables you have in the fridge, or that leftover meat you have to make these your own.
Ingredients
Eggs. A very common breakfast or a a great source of complete protein! As a dietitian I love adding whole eggs into my diet where I can to get additional nutrients such as choline, ion and Vitamin D. I have not tested this recipe using just egg white, but if you decide to try, please let me know how they turn out.
Cottage cheese. We LOVE cottage cheese here! Not only is it such a versatile food thanks to its mild taste, it is also an amazing source of protein! Blending the cottage cheese in with the eggs creates the fluffiest egg bites while also helping give the bites some added structure so they don't deflate! Any fat percentage will work, but I usually opt for 0% to help keep the fat content lower on these egg bites.
Cheese. For added flavour I love adding some cheese into my egg bites. Cheddar cheese or feta cheese tend to work best but get creative!
Spices. Salt, black pepper, garlic and onion powder are the only spices you will need for this easy recipe (and dried red pepper flakes if you like a little spice)!
Mix-ins. These cottage cheese egg bites are the perfect option for an EASY customizable recipe. Take advantage of the vegetables you have in the fridge to easily boost the nutrients of these or add some leftover meat such as bacon, chicken or sausage for additional protein!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Before you begin. Preheat oven to 350 F and lightly grease a silicone muffin tray. I like using non-stick cooking spray to help ensure the egg bites easily slide out of the tray once baked (though a little oil will work as well)!
- Step 1: In a high powered blender, add eggs cottage cheese, and spices. Blend until smooth.
- Step 2: Divide the egg mixture into the prepared silicone muffin tray (pouring about ¼ cup in each cavity).
- Step 3: Top each cup with cheese and desired mix-ins. Use the back of a spoon to gently mix the toppings into the egg cups. You may want to add a sprinkle of additional cheese to the top of each cup.
- Step 4: Bake for about 18-22 minutes or until the egg cups are no longer jiggly and the eggs look set. Allow to cool slightly before removing from the tray.
Substitutions and Variations
To make gluten-free: Good news! These cottage cheese egg bites are already gluten free.
To make dairy-free: If you are looking to leave the cottage cheese out of these egg bites I recommend trying my spinach and feta egg cups (and leaving out the feta cheese) for an easy dairy free option!
To make vegetarian: These egg and cottage cheese egg bites are a great source of vegetarian protein.
To make nut-free: This recipe is naturally nut-free.
Flavour variations
What I love the most about this recipe is it is SO easy to customize. Take advantage of whatever vegetables, cheeses and meats you have on hand to create cottage cheese egg cups that YOU enjoy.
Some flavour options inspired by the Starbucks egg bites include:
- Spinach and feta - add chopped spinach ( fresh or frozen + defrosted and drained) and sprinkle in feta cheese
- Kale and mushroom- add diced mushrooms and finely chopped kale.
- Bacon and Gruyere cheese - add cooked, cooled and chopped bacon and top with shredded Gruyere cheese.
- Roasted red pepper and cheese- use jarred roasted red peppers (or make your own) and a sprinkle of cheddar cheese.
Equipment
- High powered blender - to make blending the eggs and cottage cheese a breeze!
- Silicone muffin tray- I have tested this recipe using a metal pan and find the eggs get very stuck to the inside of the muffin cavities. For ease and quicker clean up I HIGHLY recommend using a silicone muffin tray!
Storage
Once cooled, cottage cheese egg bites can be stored in an airtight container in the fridge for up to 5-6 days. However if you choose to add cooked meat as one of your toppings I recommend only storing the egg bites for up to 3-4 days to ensure peak freshness.
I do not recommend freezing these!
Top Tips for Success
If you're going to make this recipe, make sure to follow this top tip!
I HIGHLY recommend using a silicone muffin tray. I have tested this recipe using a metal non-stick muffin tray and find the egg cups will stick to the edges of the tray, making them very hard to remove.
Keep in mind the cook time may vary slightly depending on the mix-ins/ toppings you decide to use. Vegetables with more moisture may increase the cook time slightly!
Frequently Asked Questions
No! Not at all! BY blending the cottage cheese directly in with the eggs you are ensuring that you get a smooth consistency (meaning no weird lumps) and the taste is so mild it easily is masked by the spices and mix-ins.
YES. All meat that is added as a topping or mix in to the egg cups should be cooked prior. Some great options include ham, deli turkey meat, cooked breakfast sausages or even shred chicken!
Yes! However I recommend defrosting the vegetables prior and draining them of excess moisture before adding them to the egg cups.
I highly recommend using a blender to ensure you are getting a smooth and fluffy egg cup (similar to the Starbucks ones we all know and love).
I don't personally love the texture of frozen eggs as I find they get a little watery however if you would like to they absolutely can be frozen in an airtight container and then defrosted in the fridge overnight.
More Savory Breakfast Recipes
- Savory Cottage Cheese Breakfast Muffins
- Breakfast Protein Biscuits
- Egg and Cheese Meal Prep Burritos
- Blueberry Sausage Air Fryer Breakfast Patties
See you in the kitchen!
I love seeing my recipes in action! If you decide to make these high protein cottage cheese egg bites, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cottage Cheese Egg Bites
Ingredients
- 8 eggs
- 1 cup cottage cheese any fat content between 0% - 2% work best!
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ tsp onion powder
- ½ cup cheese shredded
- 1 cup mix-ins of choice ie. chopped spinach, diced peppers, broccoli florets, cooked sausage, ham etc.
Instructions
- Preheat oven to 350 F and lightly grease a silicone muffin tray. I like using non-stick cooking spray to help ensure the egg bites easily slide out of the tray once baked (though a little oil will work as well)!
- In a high powered blender, add eggs cottage cheese, and spices. Blend until smooth.
- Divide the egg mixture into the prepared silicone muffin tray (pouring about ¼ cup in each cavity).
- Top each cup with cheese and desired mix-ins. Use the back of a spoon to gently mix the toppings into the egg cups. You may want to add a sprinkle of additional cheese to the top of each cup.
- Bake for about 18-22 minutes or until the egg cups are no longer jiggly and the eggs look set. Allow to cool slightly before removing from the tray.
Erica says
We made these this week for our grab and go breakfasts and we all loved them. Easy to reheat and take on the go. We added bacon and red peppers to ours - so good.
Steph Macdonald says
Love these and so did our daughter! Packed full of protein which left us full for a long time. Paired them with some roasted potatoes and veggies for a full meal!
Michael Chavous says
This has been my go to breakfast for weeks on end after finding this gem. Such an easy, delicious and versatile recipe for grab and go breakfast!
Jane O’Reilly says
So easy to make with my silicon muffin cups… work well as frozen’ left overnight and thawed by the am☺️
Jessica Thomas says
These were so quick and easy to make. I added in diced bell peppers and it was delicious! I've made this twice for a quick grab and go breakfast. I will definitely be making these regularly. Keep the recipes coming!