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Fluffy egg bites with cottage cheese, golden brown and garnished with fresh chives, ready to eat for a healthy breakfast.

Perfect Egg Bites with Cottage Cheese

Achieve perfectly tender, protein-packed egg bites with cottage cheese, just like your favorite coffee shop, right at home! Our secret water bath method guarantees an incredibly silky, custard-like texture with no deflation, making these perfect for healthy meal prep or a gourmet breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8-10 large eggs
  • 1 cup cottage cheese
  • ½ tsp fine sea salt or added to taste
  • ¼ tsp freshly ground black pepper or to taste
  • ½ cup shredded cheese such as medium cheddar or mozzarella
  • 1/2-1 cup optional add-ins see notes

Equipment

  • Blender (or food processor/immersion blender)
  • Non-stick muffin tin (or silicone muffin cups)
  • Large oven-safe baking dish
  • Oven

Method
 

Prep & Preheat (Integrating the Water Bath)
  1. First, preheat your oven to 325˚F.
  2. Place your non-stick muffin tin (or silicone muffin cups) inside a larger, oven-safe baking dish.
  3. Pour about 1 inch of hot water into the larger baking dish, making sure it surrounds the muffin tin. This creates a moist, consistent heat environment, preventing the eggs from drying out or becoming rubbery.
  4. If you’re using a non-stick muffin tin, give each cup a light spray with cooking spray. If you opt for silicone muffin cups, you generally don’t need to spray them.
Blend the Base
  1. In a blender, combine your eggs, cottage cheese, fine sea salt, and freshly ground black pepper.
  2. Blend for about 1 minute on medium speed until the mixture is completely smooth and creamy. Avoid blending on high speed, as this can introduce too much air and create excessive foam, which can lead to deflation later.
Fill & Assemble
  1. Evenly distribute your shredded cheese and any optional add-ins into the bottom of each prepared muffin cup.
  2. Then, carefully pour the blended egg mixture into each cup, filling them about 3/4 full.
Bake to Perfection (Water Bath)
  1. Carefully place the entire baking dish, with the water bath and filled muffin tin inside, into your preheated 325˚F oven.
  2. Bake for 22-25 minutes. They’re done when the edges and centers are fully set, the tops are lightly golden, and they have a beautiful custard-like texture that jiggles slightly when gently nudged.
  3. Once baked, let the egg bites rest in the muffin tin for 5 minutes before removing. This crucial resting time allows them to set fully and prevents sticking, making them easier to pop out perfectly.

Nutrition

Calories: 100kcalCarbohydrates: 2gProtein: 8gFat: 7gSaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 50mgSugar: 1gVitamin A: 5IUCalcium: 100mgIron: 1mg

Notes

For the best silky texture, use full-fat cottage cheese and blend on medium speed. Remember to pre-cook any high-moisture vegetable add-ins. Egg bites store well in the fridge for 3-4 days or frozen for up to 3 months, making them ideal for meal prep!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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