Ok, so we all know that egg bites are nothing new in 2025, but cottage cheese egg bites are definitely having a moment again on social media. As a health coach and busy working mum, anything that gives me a high‑protein, easy breakfast for those chaotic mornings is an instant win.
These little cottage cheese egg cups are simple to make, customisable and genuinely taste like something you’d grab from a café, not just another rushed meal-prep hack.
What makes them especially practical is how well they fit into real life. You can prep a batch on a Sunday afternoon in just a few minutes of hands‑on time, and breakfast for at least three busy mornings is sorted. They’re the perfect grab‑and‑go option when you’re over chia pudding and smoothies but still want something that supports your protein intake and keeps you full.
More Cottage Cheese and Egg Recipes You’ll Love
If you’re already a cottage cheese and egg lover like me, my scrambled eggs with cottage cheese recipe is a weeknight staple that’s ready in minutes, but the downside is they don’t reheat as nicely the next day. That’s where these cottage cheese egg bites shine—they’re basically the meal-prep upgrade, with the same creamy protein boost but perfect for grabbing cold or reheating all week.
And if you want an even lazier option for busy weeks, check out my cottage cheese egg bake too—it’s a dump-and-go casserole version that feeds a crowd or gives you breakfast (or lunch) for days. a
Why Cottage Cheese Egg Bites are so Nutritious
From a nutrition perspective, these egg bites do a lot of heavy lifting for such a small, cute package. Eggs are a complete protein, rich in vitamins and minerals, and they’re such an easy base when you’re building higher‑protein breakfast ideas. Pairing whole eggs with cottage cheese bumps the grams of protein even further while adding that creamy, almost velvety texture that feels a bit like the Starbucks egg bites everyone is obsessed with.
Adding the veggies in boosts their fiber and vitamins and makes it more like a keto-friendly complete meal.
The Secret to Fluffy, Creamy Egg Bites
The big game changer here is blending, with one optional extra that takes things to the next level. When you blitz the whole eggs, cottage cheese, salt, pepper, Parmesan and 1 teaspoon xanthan gum (optional but highly recommended) together, you’re not just mixing—you’re aerating the batter and smoothing out the cottage cheese curds. The xanthan gum acts like a gentle thickener that prevents the egg bites from becoming watery in the fridge later on, while making them much fluffier and puffier during baking for that perfect soufflé-like rise.
The other secret is managing moisture from your vegetables. Spinach, roasted pumpkin and even pre‑washed peppers can carry a lot of water, which is why lightly squeezing or patting them dry first makes such a difference—especially when paired with the xanthan gum. It only adds a minute or two, but it stops your cottage cheese egg bites from weeping liquid in the fridge and keeps that tender, custardy centre intact for days.
Step 1: Caramelise the onions and peppers
The first flavour-building step is caramelising your vegetables, and it’s honestly worth every minute. You’ll finely dice your onions and red bell peppers (or green peppers if that’s what you have) and cook them slowly in a little olive oil over medium‑low heat. As they soften and start to take on colour, the natural sugars concentrate, and you get that savoury‑sweet depth that makes these bites taste so much more special than basic egg muffins.
A pinch of salt helps the onions release their moisture and speeds things along slightly. You can keep the seasoning very simple, or add a tiny pinch of red pepper flakes right at the end if you like a subtle kick. Once they’re soft, sweet and lightly golden, take them off the heat and let them cool a little so they don’t bring too much heat or extra water into your egg mixture.
Step 2: Make the high‑protein cottage cheese batter
Next up is your high‑protein base, which is where the cottage cheese really does its thing. Into a blender jug, add your eggs, cottage cheese, Parmesan, salt, pepper, and 1 teaspoon xanthan gum (optional); blend until the mixture looks completely smooth and creamy. You’re aiming for something pourable with a fine, even texture, not chunky, because that’s what gives such a nice, even crumb once baked.
Step 3: Fold in the Veggies and Cheeses
Once your base is blended, pour it into a mixing bowl or jug so you have space to stir in your mix‑ins. Gently fold through the cooled caramelised onions and peppers, chopped spinach, shredded mozzarella and crumbled feta until everything looks evenly distributed. You don’t need to be too precious, but try not to whisk or beat the batter at this stage; you want to keep that lovely air you created when blending.
If your spinach looks particularly wet, especially if you’ve used frozen, give it a quick squeeze in a clean tea towel or paper towel before adding it. This tiny step helps prevent too much liquid pooling around the edges of the egg bites and keeps the texture closer to those Starbucks egg bites everyone compares recipes to. It also means your bites reheat more cleanly, which matters when you’re prepping for multiple busy mornings in a row.
Step 4: Bake in a Muffin Tray or Silicone Moulds
Now it’s time to bake. Lightly grease your chosen pan with non‑stick cooking spray or a little olive oil, whether that’s a classic metal muffin tin, a silicone muffin pan, a silicone muffin tray or individual silicone liners. This step keeps the cottage cheese egg bites from sticking and means you won’t lose half the cheesy goodness to the sides of the pan. I’ve done that a few times in my lifetime for sure.
Pour the mixture into each cup, filling them to about three‑quarters full to leave room for a gentle rise. These are designed to be small, roughly 3‑inch in diameter, shallow egg bites that puff up beautifully in the oven, then settle as they cool.
Bake until the centres are set and the tops are just turning lightly golden, then take the tray out and let everything sit for a few minutes. This short cooling time helps the bites firm up enough to release easily without tearing. From there they can be stored in an airtight container in the fridge for up to five days, ready to reheat for an easy breakfast, post‑workout snack or even a light lunch.
Top Tips for Busy Weeks
These cottage cheese egg bites are one of the easiest ways to get more protein into breakfast without relying on shakes. If you’d like to tweak the macros, swap a couple of whole eggs for egg whites to lower fat while keeping the grams of protein solid.
To avoid too much liquid in the finished bites, make sure your spinach and any roasted vegetables are not dripping wet before mixing in. If you use paper liners instead of a greased muffin tin or silicone liners, give them a quick spray with non‑stick cooking spray so the egg bites release cleanly. And finally, don’t be afraid to play with extra cheeses and herbs – a little sharp cheddar cheese, gruyere cheese or fresh basil can completely change the vibe while using the same simple base you and your clients already know.
Drop me a comment below to let me know which flavor you will try or if you’ve already tried them, please let me know how you went with the
Cottage Cheese Egg Bites, Caramelized Onions and Peppers or Roasted Pumpkin.
Ingredients
Ingredients – Base Mixture
- 8 large whole eggs
- 1 ½ cups cottage cheese mild‑tasting cottage cheese brand
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon xanthan gum optional but recommended for fluffier texture and to prevent wateriness
Ingredients – Veggie and Cheese Mix
- 1 tablespoon olive oil
- 1 cup finely diced onions
- 1 cup finely diced red bell peppers or green peppers
- 1 cup chopped fresh spinach squeezed dry if using frozen
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- Optional: 2 tablespoons sliced green onion or fresh herbs parsley, chives, basil
- Optional: Pinch of red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a pan over medium‑low heat, add the finely diced onions and peppers with a pinch of salt and cook, stirring occasionally, until soft, sweet and lightly golden, then set aside to cool slightly.
- Add the eggs, cottage cheese, Parmesan, salt, pepper and xanthan gum (if using) to a blender jug (or use an immersion blender in a tall jug or big bowl) and blend until completely smooth, creamy and slightly frothy on top.
- Lightly grease a 12‑cup muffin tray with a little olive oil.
- Pour the blended egg mixture into a mixing bowl or jug and gently fold in the cooled onions and peppers, chopped spinach, mozzarella, feta and any optional add‑ins like green onion, herbs or red pepper flakes, being careful not to knock out too much air.
- Divide the mixture evenly between the muffin cups, filling each about three‑quarters full (makes at least 12 egg bites).
- Bake for 20–25 minutes, or until the centres are set and the tops are lightly golden.
- Remove from the oven and let the egg bites cool in the tray for a few minutes before gently releasing them; store in an airtight container in the fridge for up to five days and reheat gently or enjoy cold as a quick, high‑protein breakfast or snack.
