Description

Craving a protein-rich, grab-and-go breakfast or snack? Cottage Cheese Egg Bites, created by Naz Deravian, deliver a soft, delicate texture with the help of cottage cheese and a water bath. Rated 5.0 out of 5 stars from 1,790 reviews, this versatile recipe is ideal for busy mornings or meal prep

Ingredients

Scale

Cottage Cheese Egg Bites use simple ingredients for a protein-packed result. Here’s what you’ll need for 12 egg bites:

Nonstick cooking spray: Prevents sticking in the muffin pan.
8 large eggs: The base for structure and protein.
1 cup (8 ounces) full-fat cottage cheese: Adds creaminess and protein.
1½ cups (6 ounces) shredded Gruyère, Cheddar, mozzarella, or Monterey Jack (or a combination): Provides cheesy flavor.
½ teaspoon kosher salt (e.g., Diamond Crystal): Seasons the mixture.
¼ teaspoon black pepper: Adds mild heat.
Optional Mix-Ins:
- Raw chopped vegetables: Onion, scallions, bell pepper, spinach.
- Cooked chopped vegetables: Mushrooms, broccoli, roasted red pepper, cauliflower, potato, sweet potato, butternut squash.
- Cooked chopped bacon or sausage: Adds savory protein.
- Finely chopped herbs: Basil, parsley, chives, cilantro.
- Dashes of hot sauce: For a spicy kick.

Why These Ingredients Matter

Cottage Cheese: Boosts protein and creates a creamy, fluffy texture.
Eggs: Provide structure and bind the ingredients.
Shredded Cheese: Adds flavor and richness.
Water Bath: Ensures gentle cooking for a soft, delicate texture.

Substitutions and Variations

Cottage Cheese: Swap with full-fat Greek yogurt or ricotta.
Eggs: Use 2 cups liquid egg whites for lower cholesterol (adjust baking time slightly).
Shredded Cheese: Replace with feta, gouda, or plant-based cheese for vegan.
Kosher Salt: Use table salt (reduce to ¼ teaspoon).
Mix-Ins:
- Vegetarian: Add ½ cup diced zucchini or sun-dried tomatoes.
- Meat Lovers: Include ¼ cup diced ham or prosciutto.
- Spicy: Add 1 tablespoon diced jalapeño or sriracha.
- Mediterranean: Use feta, spinach, and 1 teaspoon dried oregano.
Vegan Option: Use plant-based egg substitute, vegan cottage cheese, and vegan shredded cheese.
Gluten-Free: Naturally gluten-free; ensure mix-ins are gluten-free.
Flavor Variations:
- Breakfast Egg Bites: Add ¼ cup cooked bacon and scallions.
- Veggie Egg Bites: Include ½ cup roasted red peppers and spinach.
- Herb Egg Bites: Mix in 1 tablespoon chopped dill and chives.
- Cheesy Egg Bites: Increase cheese to 2 cups for extra richness.
- Spicy Egg Bites: Add 1 teaspoon hot sauce and ¼ cup diced bell peppers.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: nonstick spray, 8 eggs, 1 cup cottage cheese, 1½ cups shredded cheese, ½ teaspoon salt, ¼ teaspoon pepper, optional mix-ins.
Preheat oven to 325°F with a rack in the center.
Bring 3 cups water to a simmer in a kettle or saucepan.
Thoroughly coat a 12-cup muffin pan (preferably silicone or nonstick) with nonstick cooking spray.
Prep optional mix-ins: chop raw or cooked vegetables, meats, or herbs.

Tip: Use a silicone muffin pan for easy removal; prep mix-ins while water heats to save time.

Step 2: Blend the Egg Mixture

In a blender, combine 8 eggs, 1 cup cottage cheese, 1 cup shredded cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Blend on high for 8-10 seconds until smooth and frothy; avoid overblending to prevent excess air.

Tip: Blend just until combined to maintain structure; scrape down the blender if needed.

Step 3: Assemble the Egg Bites

Place the muffin pan on a sheet pan for stability.
Pour the egg mixture into the muffin cups, filling each three-quarters full (about ¼ cup per cup).
Add optional mix-ins (e.g., 1-2 tablespoons vegetables, meat, or herbs per cup); gently stir into each cup with a chopstick or small spoon.
Top each cup with a sprinkle of the remaining ½ cup shredded cheese.

Tip: Distribute mix-ins evenly; don’t overfill cups to allow for rising.

Step 4: Bake with Water Bath

Transfer the sheet pan with the muffin pan to the oven.
Carefully pour simmering water into the sheet pan to just cover the bottom of the muffin cups, creating a water bath for gentle cooking.
Bake for 25-30 minutes until egg bites are set (no jiggle in the center).
Alternatively, skip the water bath for firmer, frittata-like bites with browned bottoms.

Tip: Pour water carefully to avoid splashing into cups; check doneness at 25 minutes to avoid overcooking.

Step 5: Cool and Serve

Remove the muffin pan from the sheet pan of water; let cool for 5 minutes.
Pop egg bites out of a silicone pan or use a butter knife/spatula to gently lift from a metal pan.
Serve warm, about 2-3 egg bites per serving, with fruit, toast, or a side salad.

Tip: Serve immediately for the fluffiest texture; sprinkle with extra Parmesan if desired.