Muffin Tin Cottage Cheese Egg Bites

The first time I made these egg bites, I was desperately trying to use up a container of cottage cheese that had been sitting in my fridge for weeks. My blender whirred away, and I honestly thought there was no way this lumpy mixture would transform into anything edible. But when I pulled that muffin tin from the oven and saw these perfectly puffed, golden bites, I knew I had stumbled onto something magical. Now they are my Sunday meal prep secret weapon.

Last month my sister visited and walked into the kitchen while I was pulling a fresh batch from the oven. She took one bite, eyes widened, and immediately asked for the recipe. Now she makes them every Sunday for her work week, texting me photos of her muffin tin variations like were in some kind of egg bite club. Food has this way of bringing people together, even through something as simple as sharing a recipe that works.

Ingredients

• 8 large eggs: Room temperature eggs blend more smoothly and create that signature fluffy texture we are after
• 1 cup cottage cheese: Full-fat cottage cheese blends into a silky base that adds incredible moisture without any grainy texture
• 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that perfect savory finish
• 1/4 cup milk or half-and-half: Just enough liquid to help everything blend into a smooth, pourable mixture
• 1/2 cup finely chopped baby spinach: Spinach wilts beautifully in the oven and adds color without making the bites soggy
• 1/4 cup diced red bell pepper: These little sweet jewels pop against the yellow eggs and add fresh crunch
• 2 green onions, sliced: Both the white and green parts work here for a mild onion flavor that does not overpower
• 1/2 teaspoon salt: Essential for bringing all the flavors together, though reduce if adding salty meats later
• 1/4 teaspoon black pepper: Freshly cracked pepper adds a little warmth and depth
• 1/4 teaspoon garlic powder: Optional but recommended if you love that savory background note

Instructions

Preheat and prepare your pan:

Heat your oven to 350°F and generously grease a 12-cup muffin tin with non-stick spray or silicone liners, getting into every corner and crevice

Blend the base:

Add eggs, cottage cheese, milk, salt, pepper, and garlic powder to your blender and blitz until completely smooth and frothy, about 30 seconds

Prep the mix-ins:

In a mixing bowl, toss together the spinach, red bell pepper, green onions, and shredded cheddar until evenly combined

Combine everything:

Pour the blended egg mixture over the vegetables and cheese, then gently fold together until just combined

Fill the muffin cups:

Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full

Bake until golden:

Bake for 18 to 22 minutes until the egg bites are set and lightly golden on top, with just a slight wobble in the center

Cool and release:

Let the bites cool in the pan for 5 minutes, then run a knife around the edges to release them easily

Save

These egg bites have become my go-to when friends drop by unexpectedly, because I can always stash a few in the freezer and reheat them in minutes. There is something deeply satisfying about serving someone something homemade when you barely had time to put pants on. They never believe me when I say these took practically no effort at all.

Make Ahead Your Best Friend

I learned the hard way that these egg bites freeze better than almost any other breakfast food. After they cool completely, pop them into a freezer-safe bag and they will keep for two months. Reheat them straight from frozen in the microwave for 45 to 60 seconds, and they taste just as fresh as the day you made them.

Play With Your Fillings

The cottage cheese base is incredibly forgiving, so do not be afraid to experiment with whatever vegetables are languishing in your crisper drawer. Mushrooms, diced tomatoes, or even leftover roasted vegetables work beautifully here. Just keep the total volume of add-ins the same so the baking time stays consistent.

Perfect Your Texture

The secret to that restaurant-style fluffy texture is blending the cottage cheese completely smooth, which I learned after one too many batches with tiny lumpy surprises. Trust your blender to do the work, and resist the urge to open the oven door before they are set.

• Silicone liners are worth the investment if you plan to make these regularly
• A small cookie scoop makes portioning the mixture so much faster and less messy
• Leftovers make an excellent quick lunch when paired with a simple salad

Save

Hope these egg bites become a staple in your kitchen like they have in mine. There is nothing quite like starting the day with something homemade, even on the busiest mornings.

Recipe Questions & Answers

→ Can I make these egg bites ahead of time?

Yes, these egg bites meal prep beautifully. Store in the refrigerator for up to 4 days or freeze for 2 months. Reheat in the microwave for 30-60 seconds or in a 350°F oven until warmed through.

→ Why blend the cottage cheese with the eggs?

Blending creates an ultra-smooth, custard-like texture while incorporating the cottage cheese completely. This method eliminates any curds and ensures each bite is perfectly fluffy and creamy throughout.

→ What vegetables work best in these egg bites?

Diced bell peppers, spinach, onions, mushrooms, tomatoes, and zucchini all work wonderfully. Just be sure to chop vegetables finely and pat dry excess moisture from watery vegetables to prevent soggy bites.

→ Can I use silicone liners instead of greasing the pan?

Absolutely. Silicone muffin liners work perfectly and make removal effortless. They're also reusable and environmentally friendly. If using metal liners, grease them thoroughly or spray with non-stick cooking spray.

→ How do I know when the egg bites are done baking?

The egg bites are finished when they're set and no longer jiggly in the center—about 18-22 minutes at 350°F. They should be lightly golden on top and a knife inserted into the center comes out clean.

→ Can I make these dairy-free?

Substitute the cottage cheese with dairy-free cream cheese or silken tofu. Use a plant-based shredded cheese alternative and almond or oat milk instead of dairy milk. The texture will remain similar while being completely dairy-free.