I love quick recipes that feel like a treat and work for busy days. Cheesy Muffin Tin Cottage Cheese Egg Bites are one of my go to ways to make a fast, filling breakfast or snack, and I often turn to similar ideas like my baked cottage cheese eggs when I need more protein options.
Dad James used to bring home little muffin tins and say we could make anything into a bite. That memory makes this recipe feel like a family win.
Gathering Your Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, etc.)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
The Tools That Help
I keep my tools small and simple so the recipe stays easy. You need a muffin tin, a mixing bowl, a whisk or fork, and a spoon to fill the cups. I use a silicon spatula to scrape the bowl clean. A good oven thermometer helps when your oven runs hot or cold. If you like non stick pans, a silicone muffin tray makes removal very easy. I use a timer and a cooling rack so the bites do not steam in the pan after baking.
The Step-by-Step Process
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- In a large bowl, whisk together the cottage cheese and eggs until well combined.
- Stir in the shredded cheese and diced vegetables. Season with salt and pepper to taste.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the egg bites are set and slightly golden on top.
- Let them cool slightly before removing from the tin. Serve warm or refrigerate for meal prep.
Lighter, Healthier Touches
I like to make small swaps to keep these bites light but tasty. Use low fat cottage cheese and a reduced fat shredded cheese to cut some calories. You can add extra veggies for more fiber. I will often fold in fresh herbs like parsley or chives for a bright taste. For a dairy light version, try a part dairy, part dairy free cheese mix and I keep the salt low since cottage cheese can be salty. If you want more green, add a bit more spinach and reduce the cheese by a few tablespoons. For more ideas that use cottage cheese with vegetables, see my cottage cheese and veggie bake which gives another simple way to enjoy the same healthy mix.
Perfect Pairings
These egg bites pair well with many simple sides. I like a fresh green salad for lunch. For a sweet contrast, serve a small dish of fruit or a spoonful of my cinnamon apple cottage cheese bites on the side when I want a mix of sweet and savory. They also go well with whole grain toast or a simple avocado slice. If you serve them at a brunch, add a small platter of olives, cherry tomatoes, and cucumber slices for color. For a warm table, make a pot of coffee or tea and lay out a bowl of yogurt and berries.
Common Stumbles to Avoid
I see a few simple errors that can make these egg bites less than perfect. Overfilling the muffin cups will cause spillover and uneven cooking. Fill to about three quarters and you will get tidy bites. Do not skip greasing the tin; even a little oil helps. When you underbake them they will be runny in the center. Use a toothpick to test near the center; it should come out mostly clean. If your oven runs hot, check at 18 minutes so they do not brown too fast. Using very wet vegetables can add water and make the texture loose. Pat wet greens or cooked vegetables dry before you mix them in.
Storing Your Creation
I make a batch and store them in the fridge for up to four days. Let them cool fully before you refrigerate to avoid sogginess. Use an airtight container and layer parchment between layers if you stack them. To reheat, I put one on a plate and heat in the microwave for 25 to 40 seconds depending on strength. You can also reheat in a 300°F oven for 8 to 10 minutes if you want a crisper top. For longer storage, freeze on a tray until solid, then move to a zip bag and freeze for up to two months. Thaw in the fridge overnight and warm as you like.
A Final Warm Word
I make these Cheesy Muffin Tin Cottage Cheese Egg Bites when I need a fast start. I like that they keep well and that each bite can be tuned to what I have on hand. They are simple, cozy, and a small way to care for the people I feed.
Answering Your Questions
[FAQ Question 1 including the recipe name]
Yes. For Cheesy Muffin Tin Cottage Cheese Egg Bites you can add cooked bacon or ham. Chop it small and mix it into the base before you pour. Watch salt levels since cured meats add salt.
[FAQ Question 2 including the recipe name]
Yes. For Cheesy Muffin Tin Cottage Cheese Egg Bites you can make mini versions by using a mini muffin tin and reducing the bake time to around 10 to 15 minutes. Check for set centers.
[FAQ Question 3 including the recipe name]
Yes. For Cheesy Muffin Tin Cottage Cheese Egg Bites you can make them ahead. Keep them in the fridge for up to four days or freeze them for up to two months. Reheat from thawed or from chilled form as needed.
Print
Cheesy Muffin Tin Cottage Cheese Egg Bites
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Quick and delicious egg bites made with cottage cheese, perfect for a fast breakfast or snack.
Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, etc.)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- Whisk together the cottage cheese and eggs until well combined.
- Stir in the shredded cheese and diced vegetables. Season with salt and pepper to taste.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg bites are set and slightly golden on top.
- Let them cool slightly before removing from the tin. Serve warm or refrigerate for meal prep.
Notes
These egg bites can be customized with different vegetables or herbs. Store in the refrigerator for up to four days or freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: breakfast, healthy bites, egg bites, cottage cheese, quick recipes