This cottage cheese egg bites recipe is a great high-protein breakfast meal-prep option. It takes less than 5 minutes to prep and needs very simple ingredients.
Whenever I have a big week coming up, I like to fill my fridge with a high-protein savory breakfast stash that is quick to bake and an easy grab-and-go.
I like to make them in mini muffin silicone molds because my kids prefer mini egg bites, and it's a good portion size for them.
These copycat Starbucks sous vide egg bites with cottage cheese have a custard-like texture, are more affordable, and give you more bang for your buck.
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Why I love this recipe
High-protein: Thanks to the eggs and cottage cheese. This recipe will keep you fuller for longer without needing to snack until lunch time.
Customizable: You won't get sick of eating the same thing. You can customize it using different mix-ins every week for diversity.
Easy, quick and straightforward: Quick and straightforward: Just combine the simple ingredients, fill your muffin tins with the mixture, and pop them in the oven to bake.
If you love cottage cheese and egg recipes, check out my cottage cheese and egg bake, my crustless quiche with cottage cheese, this egg saladwith cottage cheese , or simply try my cottage cheese scrambled eggs recipe.
Key ingredients
Eggs: The protein powerhouse for this recipe. Use large eggs for consistent results and optimal protein content.
Cottage cheese: It boosts the protein content significantly while adding moisture and a subtle, tangy flavor. Choose full-fat cottage cheese for the richest taste and best texture.
Chopped tomatoes: Cherry tomatoes work best; remove the seeds, dice them small, and pat dry to prevent excess moisture.
Cheddar cheese: You can use sharp cheddar, mozzarella, Colby Jack, gruyère, or feta.
Spinach: I like using fresh. If you use frozen, thaw it and drain it well. Spinach adds nutrients and a pop of color.
Optional ingredients: Salt, pepper, onion powder, garlic powder.
How to make cottage cheese egg bites
Step 1: Preheat your oven to 350°F. Toss your eggs and cottage cheese into a blender or food processor and blend until smooth.
Step 2: Scoop the egg mixture into your greased muffin tins (regular or mini work great), filling them about ¾ full. Sprinkle in your mix-ins.
Step 3: Bake the cheesy mini egg bites for 15 minutes, and the regular muffin tins for 25 minutes.
Hanaa's recipe tips
- Don't oversalt the mixture: I skip the salt for this recipe since the cottage cheese and cheddar you'll add later have plenty of saltiness.
- Bake it low and slow for a true copycat Starbucks sous vide egg bites.
- For an authentic sous vide texture, place a casserole dish filled with water in the oven while baking to create steam.
- Don't overmix, otherwise the texture will be rubbery.
Variations
- For the base recipe, you can use egg whites only instead of the whole egg.
- For the mix-ins: Kale, arugula, green onions, basil, and chives.
- Bell peppers, sun-dried tomatoes, and mushrooms.
- Protein additions: chicken breast, sausage, ground sausage.
- Herbs & spices: Italian mixed herbs, smoked paprika, red pepper flakes
Storage instructions
Fridge: They can be stored in an airtight container for up to 5 days. Store them in an airtight container or cover the muffin tin with plastic wrap.
Freezer: This is a freezer-friendly recipe. Once completely cooled, transfer them to a freezer-safe container or zip-top bag for up to 3 months. I like to freeze them individually on a baking sheet first, then transfer to a bag so they don't stick together.
Reheating tips: From the fridge, pop them in the microwave for 30-45 seconds. If they're frozen, thaw overnight in the fridge first, or microwave directly from frozen for about 1-2 minutes. You can also reheat them in a 350°F oven for 5-8 minutes if you prefer that just-baked texture again.
Frequently asked questions
Yes, you can use a whisk, but a blender yields a smoother, fluffier texture. If whisking by hand, make sure to really break down the cottage cheese lumps for the best results.
Cottage cheese egg bites (Recipe card)
Cottage cheese egg bites
Ingredients
- 6 eggs
- 1 cup cottage cheese
- ¼ cup spinach
- ¼ cup cheddar cheese
- ¼ cup tomatoes
Instructions
- Preheat your oven to 175 F. Toss your eggs and cottage cheese into a blender or food processor and blend until smooth.
- Scoop the egg mixture into your greased muffin tins (regular or mini work great), filling them about ¾ full. Sprinkle in your mix-ins.
- Bake the egg bites for 15 minutes, and the regular muffin tins for 25 minutes.
Notes
- Don't oversalt the mixture: I skip the salt for this recipe since the cottage cheese and cheddar you'll add later have plenty of saltiness on their own.
- Bake it low and slow for a true copycat Starbucks sous vide egg bites.
- For an authentic sous vide texture, place a casserole dish filled with water in the oven while baking to create steam.
- Don't overmix.
- Fridge: They can be stored in an airtight container for up to 5 days. Store them in an airtight container or cover the muffin tin with plastic wrap.
- Freezer: Once completely cooled, transfer them to a freezer-safe container or zip-top bag for up to 3 months. I like to freeze them individually on a baking sheet first, then transfer to a bag so they don't stick together.
- Reheating tips: From the fridge, pop them in the microwave for 30-45 seconds. If they're frozen, thaw overnight in the fridge first, or microwave directly from frozen for about 1-2 minutes. You can also reheat them in a 350°F oven for 5-8 minutes if you prefer that just-baked texture again.
Amal says
Thank you for sharing these delicious recipes with us! They look absolutely mouthwatering – I’ll definitely try them out. Love your energy and creativity, keep shining! 🌟🍽️
Shno says
Wowww it’s so nice
Mohamed Nasseh says
It was so good. Thank you Hanaa for this delicious recipe 😋.