Cottage Cheese Egg Bites

Mini egg muffins topped with chives on a white tray, with a bowl of cottage cheese.

Cottage Cheese Egg Bites

5 from 1 vote

Cottage cheese egg bites are fluffy, high protein egg muffins made by blending eggs with cottage cheese for a smooth, creamy texture.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 205

Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients

Instructions

Preheat the oven to 350°F. Grease a muffin pan well or use silicone muffin cups.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth.
Pour the mixture into the muffin cups, filling each about three quarters full.
Sprinkle cheddar cheese and chopped chives over the top of each.
Bake for 18 to 22 minutes, or until the centers are set and the tops look lightly golden. Let cool for a few minutes, then remove and serve.

Nutrition

Calories: 205kcalCarbohydrates: 3gProtein: 18gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 269mgSodium: 642mgPotassium: 164mgFiber: 0.1gSugar: 2gVitamin A: 638IUVitamin C: 1mgCalcium: 183mgIron: 1mg

Notes

Blend for the best texture: Blending the eggs and cottage cheese makes the egg bites smooth and fluffy.
Grease well: Egg bites like to stick, so grease the pan generously or use silicone muffin cups.
Do not overbake: Pull them when the centers are set so they stay tender instead of drying out.
Expect a little puffing: They rise in the oven and settle slightly as they cool, which is normal.
Cool before removing: Let them sit a few minutes so they release cleanly and hold their shape.

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