Homemade egg bites are the champions of the weekday breakfast battle. My kids reach for the cereal box, but I'm trying to get protein into them before leaving for school. They like eggs and omelettes, but I needed something I could make ahead and reheat without a fight. Enter: Egg Bites.
This particular recipe pulls from our family's famous green chile egg casserole. I kept the flavors (melty cheese, roasted green chiles, cottage cheese) but made it freezer-friendly, microwave-ready, and miraculously, more appealing than cereal.
The secret? A water bath and a low temperature. That's what turns them silky instead of rubbery. Let me show you how!
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Gather The Ingredients
My kids like them “plain” but feel free to customize to your heart’s desire. I added bacon, chives and red peppers to this batch for me and Mr. Simon.
How to Make Egg Bites with Cottage Cheese
Blend the Base
Add eggs, cottage cheese, green chiles, salt, flour and baking powder to your blender. Blend for 20-30 seconds until completely smooth. No cottage cheese lumps, just a silky, uniform mixture.
Fold in the Cheese (David iykyk)
Don't blend the cheese, just mix it in so you get those pockets of melty goodness throughout.
Pour Into the Pan
Grease your muffin pan generously with butter or cooking spray. Silicone pans work best because egg bites pop out effortlessly, but metal works. Pour the egg mixture evenly into the cups.
Create the Water Bath and Bake
Place your filled muffin pan inside a larger baking dish. Carefully pour hot water into the outer pan until it comes halfway up the sides of the muffin pan.
This moisture-rich environment prevents the eggs from cooking too quickly. Without it, egg bites rise fast, then deflate and sink in the center, leaving you with cratered pucks.
Bake at 300°F for 30-35 minutes. Low and slow is the key. They're done when just set in the center with the tiniest jiggle—they'll firm up as they cool.
Cool and Remove
Let the muffin pan sit in the water bath for 5 minutes after removing from the oven. This lets residual heat finish the cooking without overdoing it.
Carefully lift the pan out of the water, let cool for another 5 minutes, then pop out your egg bites. If using metal, run a butter knife around the edges first.
Make Ahead and Freezing (Meal Prep)
I make a double batch every other weekend and keep them stocked in the freezer. On weekday mornings, I grab two for each kid, microwave them while they're getting dressed, and breakfast is handled before anyone can complain.
Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds.
Freezer: Let egg bites cool completely, then freeze in a single layer on a baking sheet for about an hour. Once frozen solid, transfer to a freezer bag. They'll keep for up to 3 months.
Reheat from frozen for 45-60 seconds in the microwave, or thaw overnight in the fridge and reheat for 30 seconds.
Healthy Egg Bites Recipe Variations
- Vegetables: Sautéed spinach, diced bell peppers, mushrooms, or tomatoes. Cook off any excess moisture first. Watery vegetables make soggy egg bites.
- Protein: Cooked bacon, sausage, ham, or leftover rotisserie chicken. About ¼ cup per batch is plenty.
- Cheese: Swap cheddar for Monterey Jack, pepper jack for extra heat, feta for Mediterranean vibes, or gruyere if you're feeling fancy.
- Herbs and seasonings: Fresh chives, parsley, or cilantro add brightness. Smoked paprika, garlic powder, or Italian seasoning completely change the flavor profile.
You can also leave out the flour if you want to make these even lower carb or sub in gluten free flour at a 1 to 1 ratio to make these fully gluten-free.
Joanie's Balanced Plate: What to Eat with Egg Bites
Each egg bites delivers 8 grams of protein, but pairing them with fiber creates a complete breakfast that keeps blood sugar steady and energy consistent.
My go-to additions:
- Berries (lower sugar, high fiber)
- Chia pudding made the night before
- Apple or pear slices with nut butter
- Avocado slices for healthy fat and fiber
- One slice of whole grain toast if you need more carbs
Of course everyone’s plate looks different depending on what makes your body feel good, and that's exactly how it should be.
More Healthy Breakfast Recipes
Egg Bites with Cottage Cheese
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 12 bites
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: Diabetic
Description
These cottage cheese egg bites have 8g protein each and are perfect for busy mornings. Freezer-friendly, blood sugar balanced, and way better than store-bought.
Ingredients
- 4 large eggs
- 1 cup (8oz/226g) cottage cheese
- ½ cup (4 oz/113g) diced roasted green chiles (canned or fresh)
- 2 Tbsp (16g) all-purpose flour (optional—see notes)
- ½ tsp (3g) baking powder
- ¼ tsp (1.5g) kosher salt
- 1¼ cups (5 oz/142g) shredded cheese (Monterey Jack or sharp cheddar)
Instructions
- Preheat oven to 300°F. Grease a 12-cup muffin tin (silicone or metal) generously with butter or cooking spray.
- Blend the base: Add eggs, cottage cheese, green chiles, flour (if using), baking powder, and salt to a blender. Blend on medium speed for 20-30 seconds until completely smooth with no lumps.
- Fold in cheese: Pour the egg mixture into a bowl and gently fold in the shredded cheese with a spatula. Don't blend. You want pockets of melty cheese throughout. If adding other mix-ins, fold them in now or sprinkle them on top in the next step.
- Pour into pan: Divide the egg mixture evenly among the muffin cups.
- Create water bath: Place the muffin tin inside a larger baking dish or roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the muffin tin.
- Bake: Transfer to the oven and bake for 30 minutes, until the egg bites are just set in the center. They will firm up as they cool.
- Cool in water bath: Remove from oven and let the muffin tin sit in the water bath for 5 minutes. Carefully remove the muffin tin from the water bath and let cool for another 5 minutes.
- Remove from pan: Run a butter knife around the edges of each egg bite (if using metal pan) and gently pop them out.
- Serve or store: Enjoy warm, or let cool completely before refrigerating or freezing.
Notes
Low-carb option: Skip the flour for a lower carb version. The egg bites will be slightly less firm but still delicious and hold together well.
The water bath is essential for the silky texture. It prevents the eggs from cooking too quickly, which causes them to puff up and then deflate with sunken centers.
Silicone muffin pans release egg bites most easily, but greased metal tins work well too.
Cheese options: Monterey Jack gives a milder flavor, while sharp cheddar adds more bite. Use whichever you prefer.
Any added vegetables should be cooked first to remove excess moisture and prevent watery egg bites.
Nutrition
- Serving Size:
- Calories: 96
- Sugar: 1.2 g
- Sodium: 362.3 mg
- Fat: 5.3 g
- Carbohydrates: 3.2 g
- Fiber: 0.4 g
- Protein: 8.7 g
- Cholesterol: 72.8 mg
Frequently Asked Questions
You can leave out the flour altogether or sub it with gluten-free flour to make egg bites gluten free. The flour adds a bit of structure, so they'll be a little softer without, but still just as enjoyable. Also double-check that your cottage cheese and shredded cheese don't contain any hidden additives (most don't, but it's worth a quick label scan).
The dairy is essential to the texture and flavor here, so I don't recommend it. The cottage cheese creates the creamy consistency, and the cheddar adds richness. A dairy-free version would be a completely different recipe.
This happens when they bake too quickly at too high a temperature. The water bath and 300°F temperature are crucial because they keep the eggs from puffing up too fast and then collapsing. Make sure your water bath is deep enough (at least a ¼ inch high) and your oven temperature is accurate.
Full-fat, low-fat, or 2% all work well in this recipe. I don't recommend fat-free because it can make the texture a bit watery. I'm a full-fat fan myself. Small curd or large curd doesn't matter because the blender smooths everything out.
The blender gives you the smoothest, creamiest texture, but if you don't have one, you can whisk everything by hand. Just make sure the cottage cheese is well broken up with no lumps. The texture won't be quite as silky, but they'll still taste good.
They should be just set when you touch the tops, not jiggly. They'll continue cooking slightly as they cool. If you overbake them until they're completely firm, they'll be rubbery.
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