Cottage Cheese Egg Bites
Hey, Want to Try My Cottage Cheese Egg Bites?
So, the first time I made these cottage Cheese egg bites, I think I underestimated how many my family could eat in one sitting. I’ll admit—I ended up with a mountain of dishes because I underestimated the popularity of eggs plus cheese in muffin form. (Lesson learned: next time, double batch!) These are the kind of thing my mate Dave would call a proper weekend treat—easy to grab on the go or to just eat, standing by the pan, looking shifty while pretending you’re setting a good example for the kids—ha!
Why I Keep Coming Back to These (And You Might Too!)
I make this recipe every time I’ve got random veggies loitering in my fridge; like, who needs that half-zucchini from last night’s grill-out? My family absolutely inhales them before I even manage to get my coffee poured. I also like that they basically forgive all my slapdash measuring habits—if you’re more chill than textbook in your cooking, these are for you. Oh, and when I blitzed everything in the blender once and splattered it everywhere, well, at least the counter was nicely egg-washed?
Here’s What You’ll Need (But Swap As You Feel…)
- 5 large eggs (I sometimes use 4 if that’s what’s left—no disaster yet)
- 3/4 cup cottage cheese (full-fat, low-fat, or whatever you’ve got—honestly, I use store-brand more often than not)
- 1/2 cup shredded cheese, like cheddar or Swiss (my gran swears by Red Leicester, but I mix it up. Mozzarella gives a weird texture—just saying)
- 1/2 cup diced veg (spinach, peppers, or even yesterday’s roasted broccoli works)
- 1/4 tsp salt (I eyeball it most days—oops!)
- Black pepper (to taste; I go heavy but that’s just me)
- Optional: pinch of smoked paprika, a handful of cooked bacon, or green onions (no one in my house complains about extra flavor)
How I Put These Together (And Where I Usually Go Rogue)
- Preheat your oven to 350°F (or about 180°C for my UK lot). Grease a standard muffin tin. You can use cupcake liners, but… they stick. Trust me; I learned the hard way.
- In a blender, throw in the eggs and cottage cheese. Blend till smooth. This is where it looks odd, kind of like a milkshake gone wrong. Ignore it.
- Pour that mixture into a big bowl; stir in shredded cheese, veg, salt, pepper, and anything else you want. Or just toss it all in the blender if you’re feeling rebellious. (I’ve done both. No one noticed.)
- Spoon (or, if you’re me, pour messily) into muffin holes. Fill them 3/4 of the way up—these guys puff up like crazy.
- Bake for 20–25 minutes, or until set and slightly golden around the edges. This is where I stick my nose next to the oven, because the smell is just… well, delightful. If you poke the center with a knife and it comes out clean-ish, you’re good.
- Let them cool for a few minutes, but I usually steal one hot (blame my lack of patience, not my manners).
Notes – Stuff I Figured Out the Hard Way
- If you use low-fat cottage cheese, egg bites can come out a tad rubbery (gross word, sorry). Sometimes I just add a splash of milk. Works like a charm.
- Trying to mix everything in a food processor makes cleanup a real pain. Actually, I find a bowl and whisk do fine if you don’t have a blender handy.
- Don’t worry if the tops puff up then deflate a bit—some days they’re majestic, others they’re more… pancake-like.
How I’ve Mixed It Up (With Mixed Results)
- Once, I added some cooked quinoa for extra bulk. Not mad about it, but the texture was a bit odd for my taste.
- Adding sautéed mushrooms is a win—just be sure to cook out the water, or else you’ll get soggy bottoms (nobody wants that).
- Tried it with feta and sundried tomatoes once. Actually, on second thought, I liked it, but my kids did not agree.
- I tried with almond milk instead of real milk once, and yikes, maybe just don’t—unless you like a hint of marzipan with your eggs.
Gear You’ll Need (Or Make Do Without)
Muffin tin is ideal, but I’ve used silicon cupcake molds on a tray before; works almost as well, and washing up is less of a hassle. Don’t have a blender? Whisk like you mean it (or shake in a big old jar, but be warned, it’s an arm workout!)
How to Store Them (But They Tend To Vanish…)
You can keep these in an airtight box in the fridge for up to 4 days, though honestly, in my house, they never last more than a day! They’re pretty nice cold or nuked in the microwave. Oh, and you can freeze ‘em, but the texture’s a bit spongy when defrosted—not my favourite but not awful.
Serving Them Up – My Go-To Style
I love them warm, right out of the oven, with a blob of salsa or a splodge of hot sauce. On lazy Sundays, we put out a bunch of different toppings and call it ‘Egg Bite Bar’—gets everyone involved and less grumbling about what’s for breakfast (for once!).
Best Lessons I Learnt (Oops Moments Included)
- Once tried to bake them at a higher temp to save time—bad idea, they went a weird brown on top and set all wonky. Patience pays with these.
- Don’t overfill the tins unless you like scraping egg drips from the oven floor. (No judgment if you do.)
- If you mix in big chunks of cheese, make sure they’re evenly distributed or someone’s going to get a molten cheese explosion. Ask me how I know.
You Asked, So Here’s What I Know (Maybe More Than You Needed?)
Can I make these ahead of time?
Oh, absolutely. I usually make them on Sunday, and they’re my breakfast ‘til Wednesday—sometimes even lunch, if I hide a few from everyone else.
What if I don’t have cottage cheese?
Sour cream or ricotta works pretty well—honestly, I cheat with Greek yogurt in a pinch; no disasters yet.
How do you stop them sticking?
Grease, grease and more grease—no such thing as too much with egg. Even those so-called ‘non-stick’ muffin pans; don’t trust ‘em.
Can I make these dairy-free?
I’ve heard folks use dairy-free cottage cheese, though I haven’t tried it myself. Let me know if you dare—genuinely curious!
Can kids help with this recipe?
Yeah, get them to add toppings or stir in veggies. Not the blender part unless you fancy egg bits on the ceiling, trust me.
This went a bit longer than planned (is it just me or does talking about food always turn into a full-blown chat?), but just ask if you’ve got more questions. I’d probably answer with stories instead of bullet points anyway.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
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2In a large bowl, whisk together eggs, cottage cheese, and cheddar cheese until well combined.
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3Add diced red bell pepper, chopped spinach, salt, black pepper, and garlic powder to the egg mixture and stir to combine.
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4Evenly distribute the mixture into the prepared muffin tin, filling each cup about three-quarters full.
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5Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
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6Allow to cool for a few minutes before removing from the muffin tin. Serve warm or store in the refrigerator for up to 4 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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