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Cheesy Muffin Tin Cottage Cheese Egg Bites

Protein-packed egg bites made with cottage cheese and cheddar cheese, perfect for busy mornings and meal prep. Fluffy, cheesy breakfast clouds that even picky eaters love.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 12
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1 cup cottage cheese
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 green onions, chopped (optional)
  • cooking spray

Method
 

  1. Preheat oven to 375°F (190°C) and generously spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, crack all 12 eggs and whisk thoroughly until no streaks remain. Add cottage cheese, milk, salt, pepper, and garlic powder. Whisk vigorously for 30 seconds to break down cottage cheese curds and create smooth texture.
  3. Fold in 3/4 cup of the shredded cheddar, saving remaining 1/4 cup for topping. Add green onions if using.
  4. Using a large spoon or measuring cup, divide mixture evenly among 12 muffin cups, filling each about 2/3 full. Sprinkle reserved cheese on top of each cup.
  5. Bake for 18-20 minutes, until tops are set and lightly golden. Test doneness with toothpick inserted in center - it should come out clean.
  6. Let egg bites cool in pan for 5 minutes before removing. Run a knife around edges if needed to help release from muffin tin.

Notes

Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months. Reheat in microwave for 30-45 seconds or in 350°F oven for 5 minutes. Don't overfill muffin cups, avoid opening oven door during first 15 minutes, and allow cooling time to prevent breaking. Can substitute cottage cheese with ricotta or cream cheese. Blend cottage cheese in food processor for completely smooth texture if desired.