Introduction

These Easy Cottage Cheese Egg Bites are a perfect high-protein breakfast that’s quick to prepare and great for busy mornings. Made with eggs, creamy cottage cheese, bacon, and melted cheese, they’re tasty, satisfying, and meal-prep friendly. Customize them with your favorite add-ins and enjoy a grab-and-go breakfast all week!

The image shows six mini egg muffins stacked on a wooden cutting board placed on a white marbled surface. Each muffin has a golden yellow top layer with small browned spots and green herbs scattered throughout, giving a speckled texture. The middle layer is slightly lighter, fluffy and soft, showing bits of cooked egg white and tiny pieces of bacon or ham. The muffins are garnished with chopped green parsley on top and around the board, adding a fresh, vibrant touch. A light purple cloth is partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup bacon bits
8 large eggs
1 cup cottage cheese
1 1/4 cups Colby Jack cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking oil spray

Instructions

Step 1: Preheat your oven to 325°F. Lightly spray a 12-cup muffin tin with cooking oil, coating the bottom and sides of each cup evenly to prevent sticking. Gather and measure all ingredients.
Step 2: Crack the eggs into a large bowl and whisk until fully combined and slightly frothy. Add salt, black pepper, and garlic powder, stirring to combine evenly.
Step 3: Gently fold in the cottage cheese, shredded Colby Jack cheese, and bacon bits until evenly distributed. Avoid vigorous stirring to keep the mixture light.
Step 4: Divide the mixture evenly among the muffin cups, filling each about three-quarters full. Place a shallow pan with about 1 inch of hot water on the lower oven rack to create a water bath.
Step 5: Place the muffin tin on the upper oven rack above the water bath. Bake for 23-25 minutes until the edges are set but the centers are still slightly jiggly. Test doneness with a toothpick; it should come out clean or with a tiny bit of custard.
Step 6: Remove from oven and let cool for 3-5 minutes. Run a thin knife around the edges of each cup, then gently remove the egg bites while still warm to avoid sticking.
Step 7: Serve warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds or in a 325°F oven for about 5 minutes.

Tips & Variations

Blend the cottage cheese briefly in a food processor for a smoother texture without lumps.
Swap bacon bits with cooked sausage, diced ham, or sautéed vegetables for different flavors or a vegetarian option.
Try other shredded cheeses like cheddar, mozzarella, or pepper jack to vary taste.
Add diced jalapeños for a spicy kick or chopped spinach and bell peppers for extra veggies.
Use ricotta cheese or plain Greek yogurt as a substitute for cottage cheese if desired.
Don’t overbake—remove the egg bites when slightly jiggly; they will finish cooking as they cool.
Be sure to use a water bath during baking to keep the egg bites moist and tender.

Storage

Store cooled egg bites in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely and freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat refrigerated bites in the microwave for 30-45 seconds or frozen ones for 60-90 seconds. You can also warm them in a 350°F oven for about 10 minutes.

How to Serve

The image shows five small egg muffins stacked on a wooden board placed on a white marbled surface. Each muffin has two visible layers: a pale yellow, fluffy egg base with bits of herbs and a top layer with a golden-yellow, slightly browned texture covered in small pieces of crispy bacon and sprinkled green herbs. The muffins look moist and slightly shiny with small air pockets. Some green herb pieces are scattered on the wooden board around the muffins. The background is softly blurred to highlight the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of cottage cheese should I use?

Any type works well — small curd, large curd, or whipped. Full-fat cottage cheese provides the creamiest texture, but low-fat or fat-free varieties are fine too. Blend the cottage cheese if you prefer a smoother consistency.

Can I substitute the bacon bits with other ingredients?

Yes, you can swap bacon bits for cooked sausage, diced ham, or ground turkey. For a vegetarian option, try sautéed mushrooms, bell peppers, or spinach to add flavor and texture.