Save on Pinterest!

Whenever I need to get some extra protein into my diet, I always come back to cottage cheese. It’s cheap, it’s available everywhere, and it’s such a great base for all kinds of healthy treats! These cottage cheese egg bites are perfect for busy mornings, easy grab-and-go snacks, and lunchboxes that need something a little more substantial. They also happen to be low carb and keto friendly.

They freeze wonderfully, reheat in seconds, and don’t taste like ‘meal prep’. Just simple, high-protein egg bites that actually make your life a little bit easier!

Whilst you’re here, I think you’ll also enjoy my cottage cheese brownies, cottage cheese blueberry muffins, cottage cheese pancakes, cottage cheese alfredo, creamy tomato cottage cheese pasta, cottage cheese pizza bowls, and cottage cheese flatbreads!

Ingredients

Want the printable recipe card? No worries! You’ll find it at the bottom of this post. I recommend reading through the coming sections first for extra tips and guidance.

Large eggs: The base of the recipe and a source of protein. They set up soft and fluffy when blended.
Full-fat cottage cheese: My favorite ingredient! Once blended, it makes the egg bites extra creamy and boosts the protein without making them dense.
Salt & pepper: Simple seasoning that brings everything together.
Fresh spinach: Adds color and a little boost of nutrients. Chop it so it distributes evenly.
Red bell pepper: Brings sweetness and a little texture.
Onion: Adds savory depth and flavor without overpowering.

How To Make Cottage Cheese Bites

Preheat the oven to 300°F and generously spray a muffin tin with nonstick spray.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend on low for about 20 seconds, then another 10 seconds on medium until completely smooth.
Pour the egg mixture into the muffin cups, filling each about ¾ full. Evenly divide the bell pepper, onion, and spinach between the cups.
Give each one a quick stir so the spinach is lightly mixed in rather than sitting on top.
Bake for about 20 minutes, or until the centers are just set. They’ll puff up quite a bit in the oven, but don’t worry, they’ll settle back down as they cool. That’s totally normal.
Let them rest in the pan for about 5 minutes before removing, then transfer to cool completely.

Storage & Freezing

Let the egg bites cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They’re perfect for grabbing on busy mornings.

To freeze, place cooled egg bites in a freezer-safe container or bag and freeze for up to 2 months. For best results, let them thaw overnight in the fridge, then microwave for 20–30 seconds until warmed through. You can reheat them straight from frozen if needed, but thawing first gives the best texture.

Variations

One of the best things about these egg bites is how easy they are to customize. You can swap out the veggies or mix things up based on what you have in the fridge. Cooked sausage, crispy bacon, or chopped Canadian bacon are all great protein-packed additions.

You can also add finely chopped broccoli, diced tomatoes (just blot them dry so they don’t add too much moisture), mushrooms, or even a little shredded cheese. Just keep the mix-ins balanced so the egg mixture can still hold everything together.

Serving Ideas

These cottage cheese egg bites are perfect straight out of the fridge for a quick breakfast, but they also work great tucked into lunchboxes for a high-protein snack. Pair them with fresh fruit and toast for a balanced morning, or add them alongside a salad for a light lunch.

You can also serve them with avocado slices, a spoonful of salsa, or a little hot sauce if you want to dress them up!

Print Recipe