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
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!
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 😉