Description
Easy Cottage Cheese Egg Bites are creamy, cheesy, and baked in a muffin tin for a simple, protein-packed breakfast that’s perfect for busy mornings and meal prep.
Ingredients
1 cup bacon bits
8 large eggs
1 cup cottage cheese
1 1/4 cups Colby Jack cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking oil spray
Instructions
Preheat the oven to 325°F and lightly spray a 12-cup muffin tin with cooking oil.
Crack the eggs into a large bowl and whisk until fully combined and slightly frothy.
Add salt, black pepper, and garlic powder, then whisk again.
Gently fold in the cottage cheese, shredded Colby Jack cheese, and bacon bits.
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Place a shallow pan of hot water on the lower oven rack to create a water bath.
Bake the egg bites on the upper rack for 23–25 minutes, until set around the edges but slightly jiggly in the center.
Cool for 3–5 minutes, loosen with a knife, and remove from the muffin tin.
Serve warm or at room temperature.
Notes
Don’t overbake—slightly jiggly centers mean creamy egg bites.
Remove egg bites while warm to prevent sticking.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A