Description
These Easy Cottage Cheese Egg Bites are a protein-packed, grab-and-go breakfast option perfect for busy mornings. Made with eggs, creamy cottage cheese, crispy bacon bits, and melted Colby Jack cheese, these baked egg bites are creamy, flavorful, and simple to prepare. They bake in a water bath for a tender, custardy texture and can be easily customized with your favorite add-ins. Ideal for meal prep, they can be refrigerated or frozen and reheated quickly.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cheese and Bacon
- 1 cup cottage cheese
- 1 1/4 cups Colby Jack cheese, shredded
- 1 cup bacon bits
Other
- Cooking oil spray (e.g. Pam Original)
Instructions
- Prepare Your Equipment and Mise en Place: Preheat your oven to 325°F. Lightly spray a 12-cup muffin tin with cooking oil, coating the bottom and sides of each cup to prevent sticking. Gather and measure all ingredients before starting.
- Create the Egg Batter Base: Crack the 8 eggs into a large bowl and whisk until yolks and whites are fully combined and slightly frothy to ensure light, custardy egg bites. Add salt, black pepper, and garlic powder, then stir to combine.
- Mix in the Cheese and Bacon: Gently fold cottage cheese, shredded Colby Jack cheese, and bacon bits into the egg mixture using a spatula to maintain a light texture and avoid over-mixing. The mixture should look creamy with specks of cheese and bacon evenly distributed.
- Fill the Muffin Tin and Set Up Water Bath: Divide the mixture evenly into the 12 prepared 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 steam bath that gently cooks the egg bites, preventing rubberiness and browning.
- Bake Until Set: Put the filled muffin tin on the upper oven rack above the water bath. Bake for 23-25 minutes until edges are set but centers are slightly jiggly. Check doneness by inserting a toothpick; it should come out clean or with minimal custard. The egg bites will firm up a bit while cooling.
- Cool and Unmold: Remove the tin from the oven and allow egg bites to cool for 3-5 minutes until warm but manageable. Run a thin knife around each cup’s edges and gently pop out the bites. Removing them warm helps prevent sticking and tearing.
- Serve and Store: Enjoy warm or at room temperature, paired with fresh fruit, toast, or salad. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds or in a 325°F oven for about 5 minutes. Egg bites can also be frozen for up to 3 months; thaw and reheat as needed.
Notes
- Overbaking causes dry, rubbery egg bites; remove while centers are slightly jiggly to retain creaminess.
- Use the water bath for moist, tender bites and to prevent excessive browning.
- Generously spray muffin tin to prevent sticking and ease unmolding.
- Blending the cottage cheese before mixing can create a smoother texture.
- Customize with add-ins like jalapeños for spice, spinach, peppers, or different meats and cheeses.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat from frozen in the microwave for 60-90 seconds or in oven at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cottage cheese egg bites, baked egg bites, high protein breakfast, low carb breakfast, meal prep eggs, easy breakfast recipe, keto friendly breakfast, muffin tin egg bites
