Description
Delicious and creamy Baby Cottage Cheese Egg Bites made with a smooth blend of eggs and cottage cheese, baked to perfection with five tasty mix-in options including Spinach + Feta, Roasted Red Pepper + Goat Cheese, Broccoli + Cheddar, Caramelized Onion + Gruyere, and Fresh Herb. These protein-packed bites are moist, flavorful, and perfect for a wholesome breakfast or snack, baked in a water bath to achieve a tender, sous vide-like texture.
Ingredients
Scale
Base Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- Oil or cooking spray, for greasing the muffin pan
Spinach + Feta Mix-In
- Olive oil, for cooking
- 1 cup baby spinach, packed (or other leafy green)
- 1 clove garlic, minced
- 1/4 cup crumbled feta cheese
Roasted Red Pepper + Goat Cheese Mix-In
- 1/4 cup diced roasted red peppers (drained if jarred)
- 3 tbsp crumbled goat cheese (or feta cheese)
Broccoli + Cheddar Mix-In
- 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
- 3 tbsp grated cheddar cheese
Caramelized Onion + Gruyere Mix-In
- Olive oil, for cooking
- 1/2 small onion, thinly sliced
- Salt and pepper, to taste
- 3 tbsp grated Gruyere cheese
Fresh Herb Mix-In
- 1/4 cup chopped fresh herbs (basil, chives, dill, parsley, or choice)
Instructions
- Prepare Mix-Ins: If using any mix-ins, prepare them first according to the recipe variations: sauté spinach and garlic for Spinach + Feta, dice roasted red peppers, chop and thaw broccoli, caramelize onions slowly over low heat, or finely chop fresh herbs.
- Preheat Oven and Set Up Water Bath: Heat oven to 350°F (175°C). Pour hot water into a rimmed pan and place it on the lower rack of the oven to create steam. Spray or oil a 24-cup mini muffin pan thoroughly.
- Blend Base Egg Mixture: Add eggs and cottage cheese to a food processor or blender. Blend until completely smooth, stopping to scrape down sides to ensure even mixing and a creamy texture.
- Add Mix-Ins to Muffin Cups: If using mix-ins, spoon about 1 teaspoon into each greased mini muffin cup evenly, taking care not to overload with vegetables to maintain structure.
- Fill Muffin Cups with Egg Mixture: Pour the blended egg and cottage cheese mixture evenly over the mix-ins in the muffin cups. Lightly shake or tap the pan on the counter to help distribute the mixture evenly and avoid air pockets.
- Bake the Egg Bites: Place the muffin pan on the upper oven rack above the water bath pan. Bake for 14-18 minutes for plain or herb bites, or 20-25 minutes for veggie mix-ins until centers are set and egg bites are cooked through.
- Cool Before Removing: Allow egg bites to cool in the pan for 5-10 minutes to firm up, then carefully remove to avoid breaking.
- Serve and Store: Serve warm or store cooled egg bites in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Blend the egg and cottage cheese mixture until very smooth for a creamy, uniform texture in the egg bites.
- The steam from the water bath during baking creates moist, tender egg bites that resemble sous vide cooking, so do not skip this step.
- Place the pan with water on the lower rack and the muffin pan on the upper rack to allow steam to gently cook the egg bites evenly.
- Grease or spray the muffin cups well even if using silicone liners to prevent sticking; warm water soak helps release stuck bites.
- Use about 1 teaspoon of mix-ins per muffin cup, especially for vegetables, to prevent the egg bites from falling apart due to too much moisture or volume.
- You can bake these in standard muffin pans with silicone liners; add 5-10 minutes to baking time for full-size muffins.
Nutrition
- Serving Size: 2-3 mini egg bites (about 100g)
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 180mg
