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Easy Cottage Cheese Egg Bites Recipe

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★★★★★

4.7 from 81 reviews

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.

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) for greasing muffin tin

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Keywords: cottage cheese egg bites, breakfast egg bites, baked egg bites, protein breakfast, easy egg recipes, bacon egg bites, cheese egg bites

Find it online: https://chefmilacook.com/easy-cottage-cheese-egg-bites-recipe/