Cottage Cheese Egg Bites (Muffin Tin Style)
These Cottage Cheese Egg Bites recreate the velvety, custard-like texture of coffee shop favorites using a simple blender method and a standard muffin tin. Packed with protein and endlessly customizable, they’re perfect for meal prep, grab-and-go breakfasts, or a quick high-protein snack.
Equipment
- 12-cup muffin tin or silicone muffin pan
- Blender or Food Processor
- mixing bowl (for mix-ins)
Ingredients
- 10 large eggs
- 1 cup cottage cheese (full-fat or 2%)
- 0.5 cup shredded cheese (cheddar, Gruyère, or Monterey Jack)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin or use silicone liners.
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend 30 seconds until completely smooth and slightly frothy.
- If using mix-ins (spinach, bacon, peppers, etc.), divide them evenly among muffin cups.
- Pour egg mixture into cups, filling about 3/4 full. Sprinkle shredded cheese on top.
- Optional: Place a small baking dish with 1 inch of hot water on the bottom oven rack to create steam.
- Bake 20–25 minutes until centers are set. Cool 5 minutes before removing. Serve warm or store refrigerated up to 5 days.
Notes
For the smoothest texture, blend until fully creamy but avoid over-blending. Silicone muffin liners are highly recommended for easy removal and cleanup.