Easy Cottage Cheese Egg Bites
These high protein Cottage Cheese Egg Bites are our weekly go-to for quick, grab-and-go breakfasts. With almost 10g of protein per bite, they’re a great way to start the day and make for delicious healthy snacks.
Ingredients and Substitutions
These egg bites are perfect for meal prep and because they require only a handful of ingredients, they’re economical too! We love them with sautéed mushrooms, cheddar cheese and ham (another great source of protein) but the options really are endless. Anything you like in an omelette or quiche will work well in an egg bite. We love these for busy mornings when it’s often hard to get a high-protein breakfast in.
- Eggs: Whole eggs and egg whites are used. Egg whites boost the protein content while keeping the calories low. I use store-bough liquid egg whites but you can separate whole eggs too.
- Cottage cheese. I prefer low fat cottage cheese but use full-fat cottage cheese if you prefer.
- Salt and black pepper.
- Cheddar cheese.
- Sautéed mushrooms and gypsy ham.
Variations For Egg Bites
- Protein: Cooked chicken sausage, bacon, pork sausage or cheeses like cheddar, Monterey Jack, gruyere cheese, parmesan or mozzarella are all good additions.
- Vegetables: Any cooked veggies will work. For the best results, chop the veg into small bite-sized pieces. Broccoli, butternut squash/pumpkin, spinach, kale, potatoes, bell peppers, onions, spring onion/green onion, roasted tomatoes, sun-dried tomatoes, asparagus and peas are all fantastic options.
- Seasoning: Salt and pepper are non-negotiable of course but add garlic powder, onion powder, smoked paprika or a pinch of chilli flakes/red pepper flakes for some heat. Fresh herbs like basil, chives and parsley are also delicious additions.
Tips For Making Egg Bites
- Blend the egg mixture: For quick preparation, I blend the eggs, egg whites and cottage cheese together using a blender, a Nutribullet or a stick blender. If using smooth/whipped cottage cheese you could just whisk the mixture together in a large mixing bowl. Season to taste.
- Prepare the fillings: Sauté the mushrooms, chop the ham into small pieces and grate the cheese. Place a spoonful of each into the muffin pan. Try to use the deepest muffin pan you can find (mine is a little shallow) and a silicone one is the best as the egg has a tendency to stick to a metal pan – believe me, I’ve tested many batches of this recipe.
- Baking: Bake the egg bites in a Bain Marie (a large pan filled with boiling water) to allow the eggs to gently cook. The amount of cottage cheese in this recipe also makes it hard to over-bake the eggs and prevents them from going rubbery so I like leave them to get nice and golden brown and fully cooked. A toothpick inserted will come out clean when they are done.
Can I Make This Ahead?
Absolutely! Egg bites last well for up to 4 days in the fridge in an airtight container. I like to layer them with parchment paper before storing. They’re great eaten cold, at room temperature or heat them up in the microwave oven for a few seconds if you prefer.
Serving Suggestions
Egg bites with cottage cheese are a meal or snack all on their own but they’ll make a great addition to a breakfast board or spread when you’re entertaining (perfect for the holidays!). Serve them with toast and fruit for a fuss-free breakfast or brunch.
Ingredients
- 3 whole eggs
- ½ cup egg whites
- ½ cup low fat cottage cheese
- 1 tsp salt
- ½ tsp pepper
- 7 oz (200g) ham slices chopped
- 2 tsp olive oil
- ½ lb (250g) mushrooms sliced
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 350°F/180°C.
- Blend together the eggs, egg whites and cottage cheese until smooth then season with salt and pepper.
- Sauté the sliced mushrooms in a few teaspoons of oil in a hot pan set over medium-high heat until cooked.
- Place the chopped ham, mushrooms and a sprinkle of cheddar cheese in each hole of a non-stick muffin pan. If using a metal muffin pan, spray it generously with non-stick cooking spray or grease thoroughly with oil.
- Pour the egg mixture over the fillings, gently tap the pan on the kitchen counter to make sure the egg mixture gets in between the mushrooms and ham. Fill to approximately 3/4 of the way full to prevent the eggs from overflowing once in the oven.
- Place the muffin pan into a larger, deep pan then add boiling water. The water shouldn't come more than half way up the muffin pan.
- Place in the preheated oven and bake for 15-20 minutes until the egg bites are golden brown and cooked through.
- Remove from the oven, allow to cool for 5 minutes then gently remove with a palette knife and allow to cool fully before storing in an airtight container for up to 4 days.
The ham and mushrooms add so much flavor and I love how low carb, high protein these are.