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Delicious cottage cheese egg bites served on a plate for breakfast

Cottage Cheese Egg Bites

These savory cottage cheese egg bites are packed with protein and flavor, making them a perfect breakfast or snack choice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup bacon bits Adds savory flavor and protein; substitute with turkey bacon or omit for a vegetarian option.
  • 8 large eggs Provide structure and richness; use large eggs for the best texture.
  • 1 cup cottage cheese Contributes creaminess and protein; any style works; blend for a smoother texture.
  • 1 cup shredded Colby Jack cheese Provides flavor and a melty texture; substitute with cheddar or mozzarella if desired.
  • 1 teaspoon salt Enhances flavors; adjust to taste.
  • 1/2 teaspoon black pepper Adds spice; customize the amount based on preference.
  • 1/2 teaspoon garlic powder Enhances flavor; swap with fresh minced garlic or onion powder if preferred.
  • 1 spray cooking oil Prevents sticking; use any non-stick spray.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with cooking oil to prevent sticking.
  3. In a large bowl, crack the eggs and whisk them until well combined.
  4. Add the cottage cheese, shredded cheese, bacon bits, salt, pepper, and garlic powder to the bowl. Mix everything together until well blended.
  5. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
Cooking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
  2. Let them cool for a few minutes before removing them from the tin.

Notes

These egg bites are versatile and can be served warm or at room temperature. Enjoy them alone, or pair them with your favorite hot sauce, salsa, or even a dollop of avocado for an extra tasty breakfast. Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to a week, or freeze them by wrapping tightly.