by These Cottage Cheese Egg Bites are light, fluffy, and packed with protein-all with just two simple base ingredients! Perfect for meal prep, they're freezer-friendly and easy to customise with your favourite add-ins.
If you love using cottage cheese in recipes, these Cottage Cheese Egg Bites are a must-try! The cottage cheese gives the eggs an irresistibly soft, fluffy texture while also adding a protein boost-perfect for a satisfying breakfast or snack.
Cottage cheese is having a viral moment right now, and I sometimes even struggle to find it in stores! It's a fantastic ingredient for both sweet and savoury dishes, and if you're looking for more ways to enjoy it, check out my Peanut Butter Cottage Cheese Dip, Peaches and Cottage Cheese, Cottage Cheese Egg Salad, Cottage Cheese Chicken Salad or even the creamy sauce in my Red Lentil Lasagne.
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Reasons to Love this Recipe
- Soft & fluffy - The pillowy texture makes them a hit with all ages.
- Adaptable - Mix in your favorite add-ins, or bake them as mini or regular-sized muffins.
- Freezer-friendly - Great for easy grab-and-go snacks or a quick breakfast.
- Protein-packed - Keeps you feeling satisfied for longer.
Ingredients Information (and Alternative Suggestions)
- Eggs
- Cottage Cheese - Opt for full-fat for the creamiest results.
- Optional Add Ins for Extra flavour
Fresh Herbs - Basil or chives add a lovely burst of flavour.
Finely Diced & Sautéed/Steamed Vegetables - Try onion, bell peppers, broccoli, mushroom, spinach or asparagus.
Green Onions
Roasted Red Peppers
Tomatoes - chopped with seeds removed .
Shredded or Crumbled Cheese - Cheddar cheese, mozzarella, gruyère, monterey jack, parmesan, or feta cheese all work beautifully.
See recipe card for quantities.
Step by Step Instructions (with Images)
- Blend the eggs & cottage cheese - Add both to a blender or food processor and blend until completely smooth.
- Prepare the muffin pan - Grease your muffin pan well with cooking spray or oil, then add any mix-ins you'd like (about 1 teaspoon per cup).
- Pour the egg mixture - Evenly distribute the blended mixture into the muffin cups, filling about ¾ full.
- Bake - Place the muffin pan on the oven rack above a water bath. Bake at 175°C (350°F) for 15 - 18 mins
Top tips
- Use a silicone muffin pan & grease well - These love to stick! I've made them in a metal muffin tin before and lost half my bites (plus, the cleanup was not fun!).
- Don't skip the water bath - This helps steam the egg bites for that perfect, custard-like texture.
- Use full-fat cottage cheese - It gives the creamiest results.
- Blend really well - The smoother the mixture, the silkier the egg bites.
- Don't overfill - Fill each muffin cup only ¾ full, as the egg bites will puff up while baking and collapse slightly as they cool.
- Get creative with mix-ins - Let kids design their own egg bites by choosing their favourite add-ins!
- Less is more when it comes to mix-ins! Stick to 1 teaspoon per cup (or 3 teaspoons for a regular muffin tin). Adding too much can affect the texture and make the egg bites more likely to fall apart.
- Check for doneness - Insert a toothpick into the center; it should come out clean when they're fully cooked.
Storage
- Refrigerate - Once completely cooled, transfer to an airtight container and store in the fridge for up to 2 days.
- Freeze - Arrange cooled egg bites in a single layer on a baking sheet or plate and freeze until solid (about 1 hour). Then, transfer to a freezer bag or airtight container and store for up to 2 months.
Recipe FAQs
Yes! These Cottage Cheese Egg Muffins are suitable for babies 6 months+, as long as they are developmentally ready and have transitioned from purées or are following a baby-led weaning approach. However, there are a few things to keep in mind:
Allergies - This recipe contains egg and dairy, both common allergens. It's best to introduce these ingredients separately first and monitor for any reactions before offering these egg bites.
Sodium Content - Cottage cheese can be high in sodium, so choose a low-sodium version and be mindful of your baby's daily intake. More information on salt for babies (link). Also, avoid salty mix-ins like ham or extra cheese.
Add-ins - If adding mix-ins, ensure they are finely chopped and soft to reduce choking risk before mixing them into the egg mixture
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
More Mini Muffin Pan Recipes
Looking for other ways to use your mini muffin pan? Try these...
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Cottage Cheese Egg Bites
Equipment
- 1 24 Cup Silicon Mini Muffin Tin / Tray
Ingredients
- 4 large eggs
- ½ cup (140g) cottage cheese
Optional mix in suggestions
Broccoli and cheese
- ¼ cup broccoli florets, steamed and finely chopped
- 3 tablespoons cheddar cheese, grated
Tomato and basil
- ¼ cup tomato, seeds removed and finely diced
- 3 tablespoon basil, chopped
Spinach and bell pepper
- ¼ cup red bell pepper, finely diced and sautéed
- ¼ cup spinach, chopped and sautéed
Basil
- ¼ cup basil, finely chopped
Instructions
- Preheat the oven to 175°C / 350°F. Fill a rimmed pan/baking tray with hot water and place it on the bottom rack of the oven while it preheats. Grease or oil mini muffin tin.
- In a blender or food processor, combine the eggs and cottage cheese. Blend until smooth.
- If adding mix-ins, place about 1 teaspoon into each greased muffin cup.
- Evenly pour the egg mixture into the muffin cups, covering any mix-ins if using. Gently stir to distribute.
- Position the muffin tin on the upper rack, above the water bath, and bake for 15-18 minutes, or until the centres are just set.
- Allow to cool in the tin for 5 minutes before carefully removing.
Video
Recipe Notes
- Grease the muffin tin well, and for easiest release, use a silicone muffin tin. The mixture tends to stick to regular metal tins, so thorough greasing is essential.
- No mini muffin tin? No problem! A standard muffin tin works too (silicone is preferred). This recipe makes approximately 6 regular-sized cups-double the batch to fill all 12 and bake for 20 - 23 mins.
Alissa
LOVE these! Don’t have kids yet but I made them for myself. Such a great post gym snack!
Amy Whiteford
Thanks Alissa!