It is 7:00 AM, the kids are scrambling, and you need fuel. These Cottage Cheese Egg Bites are the perfect solution for busy mornings. They are velvety, rich, and incredibly easy to make. You can have a healthy breakfast ready in no time.
Why This Recipe Is a Winner
These bites are a total lifesaver for meal prep. They stay fresh and tender all week long. The cottage cheese adds a wonderful boost of protein. Your whole family will love the creamy, custard-like texture. It is a great way to start your day right.
Simple Method
You only need a blender and a muffin tin. Just whiz the ingredients together until smooth. Folding in the cheese adds little pockets of flavor. The water pan in the oven creates a gentle steam. Even if you are a beginner, you can do this easily.
Ingredients for Cottage Cheese Egg Bites
Most of these items are already in your fridge or pantry. Fresh eggs and sharp cheddar make all the difference here.
- 6 large eggs
- 1 cup small curd cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Non-stick cooking spray
Step-by-Step
- Preheat oven to 300°F (150°C) and place a baking pan filled with 1 inch of water on the bottom rack to create a humid environment.
- Grease a 12-cup silicone muffin tin thoroughly with non-stick cooking spray.
- Place eggs, cottage cheese, salt, and pepper into a high-speed blender.
- Process on high speed for 30 to 45 seconds until the mixture is completely smooth and uniform.
- Pour the egg mixture into a mixing bowl and fold in the shredded cheddar cheese.
- Distribute the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Bake for 25 minutes or until the egg bites are set and do not jiggle in the center.
- Remove from the oven and allow to cool in the tin for 5 minutes before using a plastic knife or spatula to gently release the bites.
Best Ways to Enjoy It
Serve these warm with a side of fresh fruit. They also taste great on top of avocado toast. Pack them into containers for a fast weekday lunch. You can even add a dash of hot sauce for extra zip. Sit down and enjoy a quiet moment before the day starts.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to five days. To reheat, just pop one in the microwave for 30 seconds. You can also use an air fryer for a crispier edge. This makes them a fantastic choice for your weekly routine.
Tips for Best Results
- Use a silicone muffin tin to prevent sticking.
- Don’t skip the water pan on the bottom rack.
- Avoid overfilling the cups to prevent messy overflows.
- Blend the mixture thoroughly for the smoothest texture.
- For back-to-school mornings, make a double batch on Sunday.
- Upgrade your bites by using high-quality sharp cheddar cheese.
- Wait five minutes before removing them from the tin.
Ways to Switch It Up
- Swap cheddar for feta and add chopped spinach.
- Use egg whites only for a lower-calorie version.
- Add diced ham or cooked bacon for more protein.
- Stir in some salsa for a zesty breakfast kick.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for meal prep. They store beautifully in the refrigerator. Just reheat them quickly on busy mornings.
How do I know when they are done?
The centers should be firm and not jiggle. They will look slightly puffed but will settle as they cool. A toothpick should come out clean.
Will my kids actually eat these?
Most kids love the cheesy flavor and soft texture. They are similar to popular coffee shop egg bites. You can even call them egg clouds to make them fun.
I hope these creamy Cottage Cheese Egg Bites make your busy mornings much easier. They are such a simple way to start your day with a smile. Happy cooking!
— Alex
Ingredients
- 6 large egg s
- 1 cup small curd cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Non -stick cooking spray
Instructions
- Preheat oven to 300°F (150°C) and place a baking pan filled with 1 inch of water on the bottom rack to create a humid environment.
- Grease a 12-cup silicone muffin tin thoroughly with non-stick cooking spray.
- Place eggs, cottage cheese, salt, and pepper into a high-speed blender.
- Process on high speed for 30 to 45 seconds until the mixture is completely smooth and uniform.
- Pour the egg mixture into a mixing bowl and fold in the shredded cheddar cheese.
- Distribute the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Bake for 25 minutes or until the egg bites are set and do not jiggle in the center.
- Remove from the oven and allow to cool in the tin for 5 minutes before using a plastic knife or spatula to gently release the bites.
