Crazy easy, fluffy baked egg cups made in the blender! Because what's better than a portable high-protein breakfast?! Make them your own with leftover veggies or cheese. Fab for meal prepping, with 12g protein per serving! The only way I get my little kids to eat cottage cheese... 😉
The humble egg cup is the reason I can get out the door fully fed while also feeding and clothing my two tiny children, filling water bottles, and then some. Bonus points that my kids think eating eggs in muffin shapes is WAY more fun!
If low-carb's your game, fabulous. But if you know me you know I'm in a committed relationship with anything carby. So I devour these smushed on avocado toast (no washing the egg pan, bliss!) or whenever I want a higher-protein snack lickety split.
I posted a version of these with sun-dried tomatoes and basil in my meal planning guide PREPPED and you all went crazy for them so I figured the basic version needed a permanent home. Welcome home, egg fam!
Three simple ingredients
- Large eggs: You'll need 9 for this recipe (more eggs than my famous veggie quiche!). That may sound like a random number, but in testing that was my favorite ratio for the most fluffy texture and crave-worthy flavor.
- Cottage cheese: Good Culture is easily my favorite when it comes to flavor, high quality ingredients, and probiotics. I've also made these with Trader Joe's cottage cheese and got great results. I truly didn't notice a difference between low fat and full fat so use whatever you have you hand. Psst my cottage cheese waffles are a must-make!
- Salt: Salt and eggs is like peanut butter and jelly, am I right?
- Optional add-ins: The sky's the limit when it comes to customizing these. Throw in cooked mushrooms or bell peppers (cooking prevents cups from being watery), greens, goat cheese, cheddar cheese, bacon, green onions...so many options!
Let's make 'em.
Place eggs, cottage cheese, salt, and pepper in a blender.
Blend baby blend!
Pour mixture into muffin tin.
Bake and pat yourself on the back because breakfast is DONE!
Storage
Keep these in an airtight container in the fridge for up to 5 days. Microwave for about 15 seconds to reheat, easy peasy!
You can freeze these too for up to 3 months, I'd just let them thaw in the fridge overnight.
I hope you're as obsessed with this easy recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave.
Hooray for squashing breakfast goals!
Print
3-Ingredient Cottage Cheese Egg Bites
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 12 bites (6 servings) 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Crazy easy, fluffy baked egg cups made in the blender! Because what's better than a portable high-protein breakfast?! Make them your own with leftover veggies or cheese. Fab for meal prepping, with 12g protein per serving! The only way I get my little kids to eat cottage cheese... 😉
Ingredients
- 9 large eggs
- ¾ cup cottage cheese (I like Good Culture, low fat or full fat)
- ½ tsp fine sea salt + freshly ground black pepper, to taste
- Optional add-ins: ½ cup shredded cheese, 1 cup chopped spinach, ⅓ cup chopped fresh basil, or ½ cup cooked veggies
Instructions
- Preheat oven to 350F. Line a regular muffin tin with silicone liners, paper liners sprayed with cooking spray (I use this silicone muffin pan).
- Place eggs, cottage cheese, salt, and several grounds of black pepper in a blender. Blend for 15-30 seconds, or until smooth.
- Pour mixture evenly into prepared muffin tin (they will be full). Add a sprinkle of optional cheese and veggies if desired, using a fork to dunk them into the mixture.
- Bake for 22 minutes. I love serving these alongside avocado toast or zucchini baked oatmeal with raspberries or kiwi for a fiber boost!
Notes
If you add cheese, you may want to reduce the salt in the recipe to ¼ tsp depending on how salt sensitive you are.
Adapted from this recipe
Karen says
YUMMY !
Alexis Joseph, MS, RD says
Thanks!
Nat says
Thanks for this, I used it as a jumping off point. It was the only recipe I could find that didn’t have mix ins, which is what I wanted. I ended up doing 9 eggs, 1 cup cottage cheese, and 1/2 cup egg whites. I also did 1 tsp of salt (by mistake - I misread the recipe, should def only have done 1/2tsp). I puréed it with an immersion blender and it made it super silky, this is a step a lot of recipes omit but I think blending it is so important. I also forgot to grease the baking dish but mine didn’t stick too bad. Next time I’d give it a spritz with my oil spray. I baked it in an 8x8 ceramic dish at 375F for about 35m. After the first 10 m I loosely tented it with foil, as it was starting to brown nicely and I didn’t want it to burn. I poked a hole in the middle of the foil with a fork to let steam escape. It turned out AWESOME! I am eating my concoction as 4 servings, for 225 calories, 24g protein, 10g fat. I eat my eggs with a splash of hot sauce. Delicious! Will def be making my this again!! Will be so great to have in the freezer for easy mornings.
Alexis Joseph, MS, RD says
Thanks for sharing what worked! Ya, cottage cheese can be so salty. Sounds amazing with hot sauce!
Jan says
Instead of a muffin pan, what size pan could I use?
Alexis Joseph, MS, RD says
Hmmm I'd use an 8x8 and it will take longer to bake so just jeep a close eye.
Melinda says
Didn't come out right. I followed the recipe to the t, but they sure don't look like the ones in the picture. When I went to take them out of the oven they looked like the picture. As soon as I put them on the counter, they sunk to the middle. They taste okay, but something went wrong.
Alexis Joseph, MS, RD says
So bummed to hear you didn’t enjoy these. It’s normal to see them deflate a little compared to when they come out but they shouldn’t significantly sink. Perhaps your cottage cheese was more watery which could cause sunken middles. I’d experiment with a thicker cottage cheese, ideally full fat, and be sure it’s fully blended.
deb says
I made these with stevia brown sugar and cinnamon, and they were yummy. like a custard. I also used egg beaters instead of whole eggs.
Alexis Joseph, MS, RD says
How fun a sweet version! Thanks for sharing Deb.
Pamela Smith says
Have made these a few times. A batch is in oven now. Husband likes them even with cottage cheese. I added ham, spinach and cheddar. So good.
Alexis Joseph, MS, RD says
Oh I love those additions, and the hubby seal of approval! Thanks, Pamela.
Robin Humphreys says
Delicious! I added sausage, onions and potatoes
Alexis Joseph, MS, RD says
So glad you liked them and made them your own, thanks Robin.
Mikki says
I have a question before I make it, is 3/4 cup of cottage cheese the correct amount? Sounds kind of low for 9 eggs. I really want to try this, having something like this on hand and/or in the freezer for times cooking not convenient wonderful.
Alexis Joseph, MS, RD says
Yes the recipe is correct.
Wendy says
I just made these for the first time. I added 3 slices of ham, chopped and fresh chives. I didn't change any of the other measurements and they came out perfect! This has to be the quickest breakfast prep recipe ever; it will definitely be at the top of my meal prep line up. Thanks so much!
Alexis Joseph, MS, RD says
That’s what I like to hear, thanks Wendy!
Lisa M Nolte says
Okaaaayyy! These were moiste and DELICIOUS! I put some Irish cheese in the middle of each one. WOW!
Alexis Joseph, MS, RD says
Mmmm I love the sound of that!
James says
These were delicious
Alexis Joseph, MS, RD says
Excellent, thanks for letting me know!
alexis says
hi um so can kids make this and do you think my parents will like it and can you add bacon and ect. in it?
Alexis Joseph, MS, RD says
Hi, if the child can measure and use a blender and oven safely, sure! I would think your parents will like them 🙂 you can add bacon or half a cup of whatever add ins you like, such as veggies, sausage, etc.
Tara says
Super easy and delicious
Alexis Joseph, MS, RD says
Thanks Tara!
Christi says
These egg bites are phenomenal! You have changed my world. I now have a tool to get a healthy FAST breakfast. Thank you for sharing this recipe. I am truly grateful! 🥰
Alexis Joseph, MS, RD says
This is so awesome, thanks Christi!
Jaimie says
I love this recipe, and even my picky kids love them! Great way to get some more protein into picky eaters. I’d like to try making them as mini-muffin size next time. Any idea on the cook time if they’re smaller?
Alexis Joseph, MS, RD says
Yay! Hmmm I’d guess it would be closer to 15 minutes so I’d check them then. Let me know and enjoy!
Tasha Motz says
I was just wondering if I could reduce the egg amount to 5 eggs instead of 9?
Alexis Joseph, MS, RD says
Hey Tasha, no that wouldn’t work—eggs are a key ingredient here so if you cut the quantity in half you’d have to reduce evening else by half as well.
Christine Mcneil says
Greatest easy high protein snack/ breakfast on the run ever! Even better with veggies!!! Thanks
Alexis Joseph, MS, RD says
Love this, thanks Christine!
Ark says
Will these be okay on the carnivore diet?
Alexis Joseph, MS, RD says
I'm not sure; I don’t follow that diet.
Ken says
Yes, these work very well on the carnivore diet. I add bacon and a table spoon of chives.
Alexis Joseph, MS, RD says
Thanks Ken, let me know what I can do to make it a 5 star recipe.
terry shelton says
it's delicious 😋
terry shelton says
it's delicious 😋
Lucy says
I used the basic recipe above but created a blueberry muffin... additions:
2 more eggs, 10 total
1/4 cup almond flour
1 /4 cup more cottage cheese (1 cup total)
Processed all ingredients in food processor
In a separate bowl added 1 cup frozen blueberries sprinkled w/ 1/4 cup almond flour
Stirred egg mixture in blueberry bowl and scooped into 10 large silicon muffing cups placed on baking tray.. 28 minutes baking time in my over, center rack .
Alexis Joseph, MS, RD says
This is genius, gonna try with my kids! Thanks so much for sharing!
Lucy says
My husband will eat anything I make, keep that in mind. 🙂 He said these are great...he's not a fan of cottage cheese, I consider this a win!!
Teri-Lynne says
Very excited about this recipe! Are these able to be made in an air fryer? If so, are there any modifications that need to be made? Thanks!
Alexis Joseph, MS, RD says
Ohhh good question! I haven't tried this and it will totally depend on your air fryer since some run hotter than others, but I would suggest trying 300F for about 15 minutes. I'd keep an eye on the 12 minute mark. It'll take some experimenting but let me know how it goes!
Laura says
Love these. The first time I made they turned out great. The second two times I doubled but they puffed up so much in oven and then we’re almost hallow when they came out. Not sure what I’m doing wrong! No extra ingredients.
Alexis Joseph, MS, RD says
Hmmm I’m not sure what happened, that’s strange! I’ve never experienced puffing in testing. Sounds like doubling is what presented an issue but I don’t know why that would be? Maybe stick to single batches; sorry I have no clue on this one!
Ruthann Barthel says
Could you use ricotta cheese?
Alexis Joseph, MS, RD says
Hmmm I haven’t tried it so I’m not sure, sorry!
Jan says
Really good! I experimented using smaller amts and fingers crossed thankfully came out great! Just me so didn’t want to make a huge batch!!
1/2 cup cottage cheese
3 large eggs!
Added a jarred jalapeño slice for flavor and cheddar cheese! Set time to 22 min per recipe but wasn’t quite done in middle so back in for 3 more min! Ovens are different!! Makes 6!
Alexis Joseph, MS, RD says
Thanks Jan! So glad to know that worked with a larger proportion of cottage cheese to eggs (I'm guessing that's why it took longer to bake), sounds delish with the jalapeño and cheddar, too.
Debby says
Absolutely delicious! Especially to be so easy!
Alexis Joseph, MS, RD says
Eeee yay, thank you Debby!!
Susanna says
Do you have a small-batch version of this? The recipe sounds wonderful!
Alexis Joseph, MS, RD says
You could cut the recipe in half and fill half the muffin tin 🙂 But honestly they're small and they freeze well!
Jamie Latuszek says
I was just going to ask if I could freeze them! I’ve tried freezing baked egg bites before and they did not freeze or reheat well 🙃 Any suggestions for freezing yours? Will definitely be trying this recipe — we’re always looking for healthy & easy breakfast options for the fam. Thank you!
Alexis Joseph, MS, RD says
I just freeze until solid on a parchment lined plate then place in freezer baggie (get as much air out as possible) and freeze for up to 3 months!
Jazz husmann says
How long do they stay in fridge
Alexis Joseph, MS, RD says
5 days!
Paige says
These were soooo easy and cooked up so well! I loved them, as well as my toddler. Some other “Starbucks copycat” recipes have so many ingredients but these were so simple and good! Will be on repeat in our household.
Alexis Joseph, MS, RD says
This is the best, Paige! Love your toddler sous chef 🙂
Raquel says
The perfect breakfast 😋, easy and delicious.
Alexis Joseph, MS, RD says
Yay thank you!!
Kori Daniel says
I added spinach to the blender & topped the muffins with grated gouda. They are so good! Next time I’ll try baking without the liners. They stuck a little, which is sometimes my issue with them. But they made for a perfectly quick, delish breakfast along with avocado toast & plump raspberries.
Alexis Joseph, MS, RD says
Oh shoot! I always bake mine in my silicone muffin tin, but maybe try spraying the liners? Loved how beautiful your green ones looked!
Kori Daniel says
I sprayed them & they barely stuck! Just some residual egg stayed, & my liners are a but cheap. I’ll get silicone!
Anne D says
These are amazing! So fast, delicious and nutritious! Thanks you for making my morning easier!
Alexis Joseph, MS, RD says
Heck yes, love this Anne!!
Kori Daniel says
I cannot wait to make these! I’ll come back to share our rating. 😄
Alexis Joseph, MS, RD says
Yay!! Hope you love 😉