Easy Cottage Cheese Egg Bites Recipe
Introduction
These Easy Cottage Cheese Egg Bites are a quick and delicious breakfast option packed with protein and flavor. With creamy cheese, savory bacon, and a light custardy texture, they’re perfect for busy mornings or meal prep.
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 (such as Pam Original)
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 to prevent sticking. Gather and measure all ingredients.
- Step 2: Crack the 8 eggs into a large bowl and whisk until fully combined and frothy. Add salt, black pepper, and garlic powder, then stir to mix evenly.
- Step 3: Gently fold in the cottage cheese, shredded Colby Jack cheese, and bacon bits using a spatula. The mixture should look creamy with cheese and bacon evenly distributed.
- Step 4: Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full. Place a shallow pan with hot water (about 1 inch deep) on the lower oven rack to create a water bath.
- Step 5: Set the muffin tin on the upper oven rack above the water bath. Bake for 23–25 minutes until the edges are set and the centers are slightly jiggly. A toothpick inserted should come out clean or with a small bit of custard.
- Step 6: Remove the tin and let the egg bites cool for 3–5 minutes until warm but manageable. Run a knife around each cup’s edge and gently remove the egg bites.
- Step 7: Serve warm or at room temperature. Enjoy them on their own, with a side salad, or fresh fruit.
Tips & Variations
- Use different cheese varieties like cheddar or mozzarella for a new flavor twist.
- Swap bacon bits for cooked sausage or diced ham for variety.
- For a vegetarian version, omit bacon and add chopped spinach or sun-dried tomatoes.
- Make sure to use a gentle folding technique to keep the egg bites light and fluffy.
- If you don’t have a shallow pan for the water bath, you can sprinkle a little water in the bottom of the oven to maintain moisture.
Storage
Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds or warm in a 325°F oven for about 5 minutes until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these egg bites ahead of time?
Yes, you can prepare them in advance and refrigerate for up to 4 days. They reheat well in the microwave or oven, making them perfect for meal prep.
Can I freeze the egg bites?
Yes, these egg bites freeze well. Wrap them individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
PrintEasy Cottage Cheese Egg Bites Recipe
These Easy Cottage Cheese Egg Bites are a delicious, protein-packed breakfast or snack option featuring a creamy blend of eggs, cottage cheese, bacon bits, and shredded Colby Jack cheese. Baked in a water bath for a custardy texture, they’re perfect for meal prep or a quick morning meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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) for greasing muffin tin
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 evenly to prevent sticking. Gather and measure all your ingredients to have them ready for mixing.
- Create the Egg Batter Base: Crack all 8 eggs into a large bowl and whisk thoroughly until the mixture is slightly frothy to introduce air for a light texture. Add salt, black pepper, and garlic powder and stir to combine evenly.
- Mix in the Cheese and Bacon: Gently fold in the cottage cheese, shredded Colby Jack cheese, and bacon bits using a spatula until everything is evenly distributed. Avoid vigorous stirring to maintain a light batter.
- Fill the Muffin Tin and Set Up Water Bath: Evenly divide the egg mixture among the 12 prepared muffin cups, filling each about three-quarters full. Place a shallow pan of hot water (approximately 1 inch deep) on the lower oven rack to create a water bath that promotes gentle, even cooking.
- Bake Until Set: Carefully place the filled muffin tin on the upper oven rack above the water bath. Bake for 23-25 minutes until the edges are set and the centers are slightly jiggly but will firm up after cooling. Test doneness with a toothpick—it should come out clean or with minimal custard.
- Cool and Unmold: Remove the muffin tin from the oven and let the egg bites cool for 3-5 minutes until warm enough to handle. Run a knife around each cup to loosen, then gently remove each egg bite and place them on a plate.
- Serve and Store: Serve warm or at room temperature, ideal on their own or with sides like salad or fresh fruit. 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.
Notes
- Using a water bath during baking ensures the egg bites stay moist and prevents rubbery texture or browning.
- Lightly spraying the muffin tin prevents sticking and makes unmolding easier.
- Removing egg bites while they’re still warm helps them release easily from the muffin tin.
- The centers may appear slightly jiggly when removed from the oven; they will firm up as they cool.
- Leftover egg bites can be refrigerated and reheated without losing texture or flavor.
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