Packed with protein, these Cottage Cheese Egg Bites are soft and creamy, cheesy, and irresistible with bacon. The bites are perfect for breakfast meal prep and can be made with a variety of mix-ins!

Closeup of cottage cheese egg bite on plate with green onions for garnish

This Cottage Cheese Egg Bites recipe is my copycat version of the bacon and gruyere egg bites that I like to order at Starbucks, along with either a hot latte or an Iced Brown Sugar Oatmilk Shaken Espresso. For a few more bite-sized egg recipes, try my Mini Frittatas and Air Fryer Hard Boiled Eggs – enjoy!

Why I’m A Big Fan of Cottage Cheese Egg Bites

Many years ago, on a couples trip with friends to the North Shore (Minnesota), our friends Scott & Jennifer made an egg bake with cottage cheese…which inspired my own Cottage Cheese Egg Bake recipe. So I started making egg bites with cottage cheese shortly thereafter. Here’s why I love ‘em!

Easy to make at home. Rather than using a sous vide technique (a cooking method that incorporates a water bath) like Starbucks, I’ve streamlined the recipe for home cooks. These egg bites are made in a muffin pan and baked in the oven, making them easy and accessible to everyone!
Great for meal prep. Whip up a batch or two of these egg bites on Sunday and you’ll have breakfast ready for a number of days. They keep really well in the fridge for a few days and even longer when you freeze them.
Protein-packed start to your day. Making egg bites with cottage cheese adds extra protein to the equation, as does the shredded cheese and bacon. The end result? A delicious breakfast that satisfies and powers you through your morning!

ingredients needed for cottage cheese egg bites

What You’ll Need

Gather up these ingredients to make the cottage cheese egg bites. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

Eggs – The key ingredient! I use large eggs.
Cottage cheese – I use whole fat (4% milk fat) cottage cheese for the most moisture and richness. This makes the egg bites soft and creamy and delicious, plus adds calcium and punches up the protein. If you’re a fan of cottage cheese, be sure to check out my Cottage Cheese Pancakes.
Cheese – I use a combo of Colby jack for meltability and gruyere for that fantastic nutty flavor. Freshly shredded cheese will give you the best texture and flavor, but feel free to buy it already shredded.
Butter – I use unsalted butter to better control the salt level.
Cornstarch – This helps create a light texture.
Hot sauce – Feel free to adjust the amount to your liking.
Salt & pepper – I keep the seasoning super simple, and it’s perfect.
Bacon – Cook it before starting the recipe using your preferred method. I often keep extra cooked bacon in the freezer, for recipes such as this.

How to Make Egg Bites With Cottage Cheese

Follow these simple steps and you’re on your way to enjoying a batch of cottage cheese egg bites!

Overhead view of silicone muffin pan coated with oil — grease muffin pan

Overhead view of egg mixture in blender — grease muffin pan

Prepare. Preheat your oven to 350°F and coat a silicone muffin pan with non-stick spray, then place the pan on a rimmed baking sheet.
Blend the filling. Add all of the ingredients except the bacon to your blender and process until mostly smooth; only about 8-10 seconds with a powerful blender on medium-high speed.

Overhead view of unbaked cottage cheese egg bites in silicone pan — divide mixture into muffin pan

Overhead view of baked cottage cheese egg bites in muffin pan — divide mixture into muffin pan

Fill the muffin pan. Pour the egg mixture into the muffin pan. Add the bacon on top, followed by additional ground pepper.
Bake. Place the baking sheet with the muffin pan in the oven and bake for 25 to 30 minutes, or until the egg bites are firmly set.
Cool. Let the egg bites rest for 5 minutes, then remove them from the pan.

3 cottage cheese egg bites on plate with fresh herbs for garnish

Tips & Variations

Cottage cheese egg bites are a cinch to make, but here are some additional tips and ways to customize the recipe.

Use a silicone muffin pan. Silicone muffin pans are perfect for making egg bites because they’re nonstick and make it simple to pop the bites out once they’re cooked. (They’re also super easy to clean!) If you don’t have one, you can use a metal pan, but grease it REALLY well and note that the cooking time may differ slightly.
Don’t blend egg mixture too much. Only process on medium-high speed for 8-10 seconds, just to combine everything altogether and break down the cottage cheese curds. It’s ok if you still see very small bits of curds. Processing too long will change the texture and make the mixture too airy and foamy.
Don’t overfill the muffin pan. Because both egg sizes and muffin pan capacity can vary, you may end up with extra egg mixture. If you’ve filled each pan well to 1/8 inch from the top, just cook any extra egg mixture in a nonstick skillet.
Try another Starbucks flavor combo. Starbucks offers egg white egg bites that are flavored with Monterey Jack cheese, spinach, and roasted red peppers, which is really good too!
Add a different cheese. We do switch this up sometimes, depending on what we have on hand. Monterey jack, pepper jack, cheddar (mild, medium, or sharp), and mozzarella are all great.
Swap the meat. Chopped ham or crumbled sausage and chorizo are definitely welcome.
Throw in some veggies. Diced bell pepper is my favorite vegetable mix-in. You could also add diced spinach, onion, and cooked potato.
Fresh herbs. Add chopped chives, basil, or parsley.

Overhead view of 3 bacon cottage cheese bites on plate

Serving Suggestions

Serve cottage cheese egg bites on their own, or with a side of fresh fruit. For a brunch-y option, plate them alongside a fresh green salad like my Strawberry Salad. They’re also great with Cheesy Hashbrown Casserole and slices of toasted English Muffin Bread slathered with Peach Freezer Jam!

How to Store and Reheat

Refrigerator: Store cottage cheese egg bites in a zip-top bag or airtight container in the refrigerator for up to 3 days.
Freezer: If you want to make a large batch of egg bites ahead of time, you can freeze them for up to 2 months. To prevent freezer burn, wrap them individually in plastic wrap, then place the wrapped egg bites in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.
To reheat: Place the egg bites on a microwave-safe plate and heat in the microwave for 30-45 seconds.

More Egg Recipes

Cottage Cheese Egg Bites

Yield: 6 servings

prep time: 15

cook time: 30

total time: 45

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Ingredients

9 large eggs
1 cup whole fat (4% milk fat) cottage cheese
3 ounces Colby-Jack cheese, shredded (about 1 generous cup)
3 ounces Gruyere cheese, shredded (about 1 generous cup)
1 tablespoon unsalted butter, at room temperature
1 tablespoon cornstarch
1 teaspoon hot sauce
¼ teaspoon Morton kosher salt
¼ teaspoon freshly ground black pepper, plus additional for sprinkling over the tops
½ cup diced cooked bacon (about 3 thick-cut strips)

Instructions

Preheat oven to 350°F. Lightly spray a regular-size silicone muffin pan with non-stick spray and set it on a rimmed baking sheet. Set aside.
To a high-speed blender carafe, add the eggs, cottage cheese, Colby-Jack, Gruyere, butter, cornstarch, hot sauce, salt, and pepper. Process on medium-high speed for only 8-10 seconds, just to combine everything altogether and break down the cottage cheese curds. It's ok if you still see very small bits of curds. Do not process longer, as this changes the texture and makes the mixture too airy.
Pour egg mixture into prepared silicone muffin pan (still set on the rimmed baking sheet), dividing the mixture evenly among the 12 wells. The wells will be nearly full – in my pan, the mixture comes to ⅛" from the top of the wells.
Add diced bacon over the tops of the egg mixture, then add a little sprinkle of freshly ground black pepper.
Bake for 25-30 minutes, or until the egg bites in the center of the pan are firmly set. Some of the egg bites may puff up and tilt a bit in the pan during the last few minutes of baking, but they will settle back down quickly after they're removed from the oven.
Remove pan from oven and let rest for 5 minutes before removing the egg bites from the pan. Do not use a sharp knife to remove the egg bites, as sharp objects can cut the silicone.

Notes

Note: Egg sizes can vary from brand to brand, even when they bear the same size label on the carton. And muffin pan sizes can vary as well. If you have especially large “large” eggs, you may end up with more egg mixture than can fit into your pan. If so, I recommend filling the wells to just ⅛” from the top of the wells – do not fill the wells to the very top.

Nutrition Information:

Serving: 1 Calories: 309kcal Carbohydrates: 4g Protein: 23g Fat: 22g Saturated Fat: 11g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 295mg Sodium: 664mg Potassium: 207mg Fiber: 0.04g Sugar: 1g Vitamin A: 744IU Vitamin C: 0.5mg Calcium: 308mg Iron: 1mg

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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