Delicious cottage cheese egg bites are velvety smooth and packed with flavor and protein.

An egg and cottage cheese custard is baked in muffin tins with shredded Swiss and diced peppers for a healthy, hand-held breakfast. Make this Starbucks copycat and skip the long line while saving money!

These are the perfect grab-and-go breakfast.

top view of Cottage Cheese Egg Bites on a plate

Protein Packed Egg Bites!

  • Cottage cheese egg bites made with extra egg whites are a tasty way to boost your protein before or after hitting the gym.
  • This easy recipe makes use of a handy oven hack to get the same taste and texture as the fancy sous vide versions from Starbucks or other restaurants but without the hefty price.
  • Egg bites can be enjoyed anytime. Serve them for a light lunch with soup or salad, or in a sandwich.
  • Breakfast casseroles such as a sausage egg casserole are ideal for feeding crowds, but egg bites are perfect for single servings. Store in the refrigerator for grab-and-go breakfasts throughout the week.
egg whites , cheese , eggs , cottage cheese , red peppers , salt and pepper with labels to make Cottage Cheese Egg Bites

Just 5 Ingredients!

Eggs & Egg Whites – This recipe uses whole eggs and egg whites. If not using a carton of egg whites, it takes about 8 eggs to get a cup of egg whites.

Cottage Cheese – Cottage cheese is the secret ingredient to get the moist texture and tangy flavor that makes this recipe a standout. It will be blended with eggs to the consistency of cream, so large or small curd will work equally well, and full fat cottage cheese will provide the best flavor.

Cheese – Swiss or Gruyere are delicious with eggs but you can substitute cheddar, Monterey Jack, smoked Gouda, feta, or your favorite cheese.

Vegetables & Add-ins – Red bell peppers have more sweetness than green, but you can use either, or both. Or, try other vegetables such as broccoli or onions. For a meatier version, add sausage, bacon, or smoked salmon.

Variations – Give your egg bites different signatures by experimenting with herbs and spices. Try garlic herb, Italian, or even this zesty Southwest blend.

How to Make Cottage Cheese Egg Bites

  1. Preheat oven. Move one rack to the bottom and place a shallow empty pan on it.
  2. Boil 4 cups of water in a separate pot (as per the recipe below).
  3. Combine eggs, egg whites, and cottage cheese in a blender.
  4. Place shredded Swiss cheese and diced red peppers in the bottom of greased muffin tins, and pour in the egg mixture.
  5. Pour the boiling water into the pan on the bottom rack, then place the muffin above it.
  6. Bake until a toothpick inserted in the center comes out clean.
plated Cottage Cheese Egg Bites with a bite taken out of one

Tips for Success

  • Use muffin tin liners for easy prep and cleanup. Silicone muffin tins need little or no oiling.
  • Avoid using a glass baking dish for the boiling water. Work fast as you load the oven to keep the steam inside.
  • Test for doneness in the center muffins, as these tend to take a little longer than the ones on the edges.

How to Store Egg Bites

Store egg bites in an air-tight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Reheat in the microwave from frozen, or thaw first in the refrigerator.

Low Carb Bite-Sized Snacks

Did you make this recipe for Cottage Cheese Egg Bites? Be sure to leave a comment and rating below!

top view of Cottage Cheese Egg Bites on a plate
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Cottage Cheese Egg Bites

Delicious cottage cheese egg bites are easy to make and loaded with protein!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Holly



  • 6 eggs
  • 1 cup egg whites
  • ¾ cup cottage cheese
  • ¼ teaspoon each salt & pepper or to taste
  • ½ cup roasted red peppers diced
  • ¾ cup gruyere cheese shredded


  • Preheat oven to 300℉. Move one oven rack to the center of the oven and one to the bottom. Place an oven safe dish or skillet in the bottom rack. Boil 4 cups of water. Grease or line 12 muffin cups with liners.
  • In a blender combine eggs, egg whites, cottage cheese, salt and pepper.
  • Divide roasted red peppers and shredded cheese between all muffin cups. Pour egg mixture into each cup.
  • Fill the dish in on the bottom rack of oven with boiling water, working fast to keep the steam trapped in the oven.
  • Bake the muffin cups on the middle rack of the oven for 30-35 minutes or until set.


  • Muffin tin liners make prep and cleanup easier. Silicone muffin tins or liners don’t need to be greased.
  • Opt for a metal baking dish for the boiling water, instead of glass.  
  • The center muffins may take a little longer to bake than the ones on the edges.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 90kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 285mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Breakfast, Snack
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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