Description
Delicious and protein-packed baby cottage cheese egg bites that are creamy and versatile. This recipe features a smooth blend of eggs and cottage cheese baked gently in a water bath for moist, souffle-like mini egg bites. Choose from five tasty mix-in options including Spinach & Feta, Roasted Red Pepper & Goat Cheese, Broccoli & Cheddar, Caramelized Onion & Gruyere, or Fresh Herbs to suit your flavor preference. Perfect for breakfast, snacks, or meal prep.
Ingredients
Scale
Base Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- Oil or cooking spray, for the muffin pan
Spinach + Feta Mix-In
- Olive oil, as needed
- 1 cup baby spinach, packed (or other leafy green)
- 1 clove garlic, minced
- 1/4 cup crumbled feta cheese
Roasted Red Pepper + Goat Cheese Mix-In
- 1/4 cup diced roasted red peppers (jarred or homemade)
- 3 tbsp crumbled goat cheese (or feta)
Broccoli + Cheddar Mix-In
- 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
- 3 tbsp grated cheddar cheese
Caramelized Onion + Gruyere Mix-In
- Olive oil, as needed
- 1/2 small onion, thinly sliced
- Salt and pepper, to taste
- 3 tbsp grated gruyere cheese
Herb Mix-In
- 1/4 cup chopped fresh herbs such as basil, chives, dill, or parsley
Instructions
- Prepare mix-ins: If you’re using any mix-ins, prepare them first following specific instructions: sauté spinach and garlic for Spinach + Feta; dice roasted red peppers for Roasted Red Pepper + Goat Cheese; chop broccoli for Broccoli + Cheddar; caramelize onions slowly for Caramelized Onion + Gruyere; finely chop fresh herbs for Herb mix-in.
- Preheat oven and prepare water bath: Heat the oven to 350°F (175°C). Pour hot water into a rimmed pan and place it on the lower rack of the oven to create steam which keeps the egg bites moist. Spray or oil a 24-cup mini muffin pan to prevent sticking.
- Blend eggs and cottage cheese: Add the eggs and cottage cheese to a food processor or blender and blend until completely smooth, scraping down the sides as needed to ensure an even, creamy mixture.
- Add mix-ins to muffin pan: If using mix-ins, spoon about 1 teaspoon into each greased muffin cup evenly according to your choice of flavor.
- Pour egg mixture: Evenly pour the blended egg mixture over the mix-ins in each cup. Lightly tap or shake the muffin pan on the counter to distribute the mixture evenly and remove air bubbles.
- Bake the egg bites: Place the muffin pan on the upper rack above the pan of water. Bake plain or herb egg bites for 14-18 minutes until centers are set, or bake egg bites with vegetable mix-ins for 20-25 minutes until cooked through and firm.
- Cool and serve: Let the egg bites cool in the pan for 5-10 minutes to firm up before removing them. Serve warm or store for later use.
Notes
- Blend the egg and cottage cheese mixture until very smooth for a creamy, uniform texture.
- The water pan in the oven creates steam that mimics sous vide cooking, keeping egg bites moist—do not skip this step.
- If your oven does not allow pans on the bottom floor, use the lowest rack for water and the rack above it for the muffin pan.
- Always oil or spray muffin cups to prevent sticking, even if using silicone liners.
- Use only about 1 teaspoon of mix-ins per muffin cup, especially vegetables, to avoid the bites falling apart.
- You can make these egg bites in standard-sized muffin cups but increase bake time by 5-10 minutes.
Nutrition
- Serving Size: 2 egg bites
- Calories: 80
- Sugar: 1g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 8g
- Cholesterol: 110mg
