Cheesy Muffin Tin Cottage Cheese Egg Bites

Warm, fluffy, and cheesy cottage cheese egg bites, perfect for quick dinners or make-ahead breakfasts.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 bites

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 150

Main Ingredients

6 large large eggs room temperature for even cooking
1 cup small-curd cottage cheese adds creaminess; swap for ricotta if preferred
3/4 cup shredded sharp cheddar cheese feel free to use a Mexican blend for a spicier bite
1/4 cup grated Parmesan optional, for a nutty finish
1/2 teaspoon salt adjust to taste
1/4 teaspoon black pepper adjust to taste
1/2 teaspoon garlic powder for warm savory notes
1/2 teaspoon onion powder for warm savory notes
1/4 cup finely chopped spinach swap with kale for a stronger flavor
2 strips bacon, cooked and crumbled optional for extra savory depth
2 tablespoons chopped chives or green onions bright, fresh finish
1 tablespoon nonstick spray or butter for greasing the muffin tin

Preparation

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or rub with softened butter.
Whisk eggs in a large bowl until yolks and whites are fully combined and slightly frothy.
Fold in cottage cheese, shredded cheddar, Parmesan, salt, pepper, garlic powder, and onion powder.
Stir in chopped spinach, cooked bacon or ham if using, and most of the chives.
Using a 1/4-cup measure fill each muffin cup about three-quarters full.

Cooking

Bake on the center rack for 18–22 minutes, rotating the pan halfway through if your oven has hot spots.
Let the egg bites rest in the tin for 5 minutes, then run a butter knife around the edges and gently lift them out.
Top with remaining chives and an extra sprinkle of cheese if desired.

For meal prep, bake, cool, and refrigerate or freeze for quick breakfasts or snacks.