These Cottage Cheese Egg Bites are my homemade take on the popular Starbucks egg bites, but with four delicious flavor combinations to choose from! As a dietitian, I love that each bite provides over 7 grams of protein, and they're surprisingly easy to make at home using a blender and a muffin tin. Perfect for meal prepping breakfast for the week!
Cottage Cheese Egg Bites At A Glance
✅ Recipe: Cottage Cheese Egg Bites (High Protein, 4 Ways!)
🕒 Time: Approximately 25–35 minutes in the oven, plus preparation
👪 Makes: 12 egg bites (nutrition shown per 1 egg bite)
🍽 Nutrition: Per egg bite: 87 calories, 7.2 g protein, 3.3 g carbohydrates, 4.8 g fat
🥣 Main Ingredients: Eggs, cottage cheese, cheddar, and your choice of add-ins
📖 Dietary Info: Protein-rich; vegetarian if you choose a meat-free filling and suitable cheese
⭐ Why You'll Love It: One simple base, four flavor options, and breakfast sorted for the next few days.
On mornings when I'm rushing out the door and don't have time to sit down for breakfast, I LOVE having a batch of these egg bites in the fridge. I just pop a few into a lunch box and take them with me. They're easy to eat with one hand, and there's no spoon required!
They're similar to the Starbucks egg bites, but made with a shorter ingredient list, and you get to choose exactly what goes into them. I'm sharing four flavor combinations, from classic spinach and feta to a slightly spicier harissa and roasted pepper. But my favorite thing is using up whatever leftovers I have in the fridge. A handful of cooked vegetables, a little cheese, some leftover bacon... it all works!
More egg-based recipes you'll love:
- Try my chickpea shakshuka for a higher protein higher fiber weekend brunch
- My baked feta eggs with veggies takes the viral recipe and adds more color and goodness to it
- My tortilla egg cups are similar to this recipe but the eggs are baked in a tortilla that gives an incredible crispy shell, if you love this egg bite recipe you will 100% love the tortilla egg cups.
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Recipe Nutrition Highlights
As a dietitian, one of the things I like about these egg bites is that the base combines eggs, cottage cheese, and cheddar. That gives you protein from several different ingredients, without relying on protein powder.
Protein helps with muscle maintenance and can make a meal more satisfying. Eggs also provide choline, an important nutrient involved in normal brain and nervous system function. The spinach and pepper variations add some vegetables too, although I'd still pair the bites with other foods to make a more substantial breakfast.
Oh and did I mention all the calcium for lovely strong bones too! You can learn more about bone health in my complete guide to bone health post here.
I like pairing these with whole grain toast and fruit to make breakfast more substantial. You can decide how many egg bites work for your appetite, and mix and match the fillings throughout the week.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients & Substitutions
- Eggs: We're using whole eggs, both the whites and yolks, so we get all the nutrition they have to offer, including protein and choline.
- Cottage cheese: This is the secret to their soft, creamy texture. I recommend 2% or full-fat cottage cheese and blending it with the eggs so you don't end up with noticeable curds.
- Cheddar: Adds flavor and a lovely cheesy finish. You can swap it for another good melting cheese if you prefer.
- Cornstarch: Just a little helps the egg bites set and gives them structure. Arrowroot starch may work as an alternative, although I haven't tested that swap.
- Fillings: Spinach, bacon, pesto, feta and roasted peppers are just a few ideas. You can also use leftovers from the fridge! Make sure you drain any watery vegetables first so the egg bites don't end up soggy.
Four Cottage Cheese Egg Bite Flavors
The base recipe makes 12 egg bites. You can choose one of these combinations, mix and match, or just use whatever you have in the fridge! Around ¾ to 1 cup of chopped add-ins is a good starting point for the whole batch, especially if you're using leftover cooked vegetables or cheese.
- Spinach & Feta: A simple, savory combination that works great for breakfast.
- Bacon & Cheddar: A classic option with a little extra cheesy goodness.
- Pesto, Spinach & Feta: The basil pesto brings plenty of flavor without needing a long ingredient list.
- Harissa, Roasted Pepper & Feta: My pick if you like a little heat. Start with less harissa if yours is particularly spicy.
The exact quantities for each full-batch variation are in the recipe card.
Equipment
A blender and a standard 12-hole muffin tin are the main things you'll need.
I used a greased silicone muffin tin and recommend placing it on a flat metal baking tray before filling it. That makes getting it in and out of the oven much easier without any spills!
How To Make Cottage Cheese Egg Bites
- Prepare the tin. Preheat your oven to 325°F or 160°C and grease your muffin tin. Set a silicone tin on a metal baking tray if you're using one.
- Blend the base. Add the eggs, cottage cheese, cheddar, cornstarch, and seasonings to a blender. Blend until smooth.
- Add the fillings. Divide your chosen add-ins between the muffin cups. If you're using pesto or harissa, mix the paste into the egg base before pouring.
- Fill and bake. Pour in the egg mixture, leaving a little room at the top. Place an oven-safe pan of hot water on a lower rack to create steam, and bake the egg bites on the middle rack for approximately 25–35 minutes, until just set and the centers reach 160°F or 71°C.
- Cool and enjoy. Leave the bites in the tin for 5–10 minutes, then gently remove them.
Expert Tips for Making This Recipe
Don't overbake. Take the bites out once they've just set. Overcooking can make eggs rubbery rather than soft and creamy.
Use the silicone tray trick. Grease the silicone muffin tin and put it on a flat metal tray so it stays steady when you move it.
Watch moisture. Drain roasted peppers and cook off excess moisture from ingredients such as mushrooms before adding them.
Season thoughtfully. The base uses ½ teaspoon kosher salt (or ¼ teaspoon table salt), plus more to taste. Feta, bacon, pesto and cheddar add salt too, so adjust to suit your fillings.
Storage
Let the egg bites cool, then transfer them to an airtight container and refrigerate promptly. Plan to eat refrigerated leftovers within 3–4 days.
Freeze for up to 3 months.
Recipe FAQs
No! These are baked in a regular oven. The pan of hot water on a lower rack helps create a gentler, steamy baking environment.
Can I use other vegetables?
Definitely. Broccoli, mushrooms, roasted peppers, and chives are all ideas to try. For watery vegetables, cook or drain them first so they don't add too much moisture.
Yes, but make sure it's well greased. I used silicone for my test batch because the bites are easier to remove.
Yes but I would try to use it if you can as it gives them more structure. You could use flour or arrowroot powder instead.
📖 Recipe
Cottage Cheese Egg Bites (High Protein, 4 Ways!)
Ingredients
For the base (12 bites)
- 8 regular eggs or 6 large eggs
- 340 grams 2% cottage cheese 1½ cups full-fat cottage cheese also works
- 55 grams shredded cheddar cheese ½ cup or your preferred cheese
- 1 tablespoon cornstarch cornflour in Ireland and the UK
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt or ¼ teaspoon table salt, plus more to taste
- Oil or cooking spray for greasing
Optional flavor variations — choose ONE group for a batch of 12
Option 1: Spinach & Feta
- ½ cup finely chopped baby spinach
- ¼ cup crumbled feta cheese
Option 2: Bacon & Cheddar
- 4 slices cooked bacon chopped
- ¼ cup extra shredded cheddar cheese
Option 3: Pesto, Spinach & Feta
- 2 –3 tablespoons basil pesto
- ½ cup finely chopped baby spinach
- ¼ cup crumbled feta cheese
Option 4: Harissa, Roasted Pepper & Feta
- 2 –4 teaspoons harissa paste
- ½ cup chopped roasted red pepper well drained
- ¼ cup crumbled feta cheese
Or use whatever you have! You don't need to follow my flavor combinations. For the full batch, aim for about ¾–1 cup of chopped mix-ins in total. Leftover cooked vegetables, spinach, cheese and cooked bacon all work. Drain watery vegetables well, and use strongly flavored pesto or harissa a little at a time.
Instructions
- Preheat the oven to 325°F or 160°C. Lightly grease a 12-hole muffin tin. I used a greased silicone muffin tin and recommend placing it on a flat metal baking tray so it's easy to move in and out of the oven without spilling.
- Add the eggs, cottage cheese, cheddar, cornstarch, garlic powder, black pepper and salt to a blender. Blend just until smooth.
- Divide your chosen chopped fillings among the muffin cups. If using pesto or harissa, stir the paste into the egg mixture first so the flavor is evenly distributed.
- Pour the egg mixture over the fillings, leaving a little room at the top of each muffin cup.
- Place a separate oven-safe pan of hot water on the lower oven rack to create gentle steam. Bake the egg bites on the middle rack for approximately 25–35 minutes, until just set and their centers reach 160°F or 71°C.
- Let cool in the tin for 5–10 minutes before removing.
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