The first time I made these cottage cheese egg bites I was skeptical—eggs, cottage cheese, and a pile of shredded Colby Jack sounded simple, almost plain.
They turned out creamy, custardy, and salty in the best way, with crisp pockets of bacon throughout.
They’re fast, hold up well for weekday breakfasts, and they reheat without turning rubbery.
If you’re looking for a protein-packed meal prep option that feels indulgent but is painless to make, this is it.
The recipe doubles easily and freezes like a dream, which makes busy mornings noticeably easier.
Try them on a weekend and stash extras for rushed weekdays or lunchbox swaps; they won’t disappoint.
I also love using cottage cheese in other quick breakfasts like an avocado cottage cheese smoothie for variety.
Why You’ll Love This Recipe
- Ready in about 25–30 minutes from start to finish.
- High-protein, low-effort breakfast or snack that reheats well.
- Custardy interior with melted cheese and salty bacon for contrast.
- Works for meal prep: make a big batch and freeze individual portions.
The texture is the story here: the cottage cheese creates a silkier, creamier egg matrix than using eggs alone.
The Colby Jack melts into small pockets of gooey cheese, and the bacon bits add bursts of savory crunch.
Every bite balances soft custard and melted cheese with that familiar smoky bacon note—comfort food with a smart, modern twist.
“I made a double batch for the week and they kept perfectly in the fridge. Creamy, cheesy, and just salty enough—my kids loved them.” — 5 stars, reader review
Key Ingredients
Eggs — Eight large eggs are the structure for these bites.
They set the custard and trap air as they bake, giving a tender lift.
Use room-temperature eggs for an even bake.
Cottage cheese — One cup adds moisture, protein, and a velvety mouthfeel.
The curds break down when blended with eggs but still lend a slight tang that cuts through the cheese.
If you want a smoother finish, choose small-curd cottage cheese or briefly pulse it in a blender.
Colby Jack cheese — 1 1/4 cups shredded Colby Jack melts beautifully and offers a mild, buttery flavor.
It provides the gooey pockets that make these egg bites feel indulgent without overpowering the cottage cheese.
Shred from a block for the best melt; pre-shredded cheese often contains anti-caking agents that can affect texture.
Bacon bits — A full cup of bacon bits gives smoky, salty contrast in every bite.
You can use store-bought bits for convenience or fry and crumble bacon at home for superior flavor.
If using homemade bacon, drain on paper towels to avoid soggy pockets.
I like pairing these egg bites with other cottage cheese recipes for variety, such as cottage cheese avocado toast for a lunch option.
Full 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 (I use Pam Original)
Step-by-Step Instructions
Step 1: Preheat and prepare your pan
Preheat oven to 350°F (175°C).
Grease a standard 12-cup muffin tin with cooking oil spray to prevent sticking.
You’ll know the pan is ready when a thin film of oil evenly coats each cup.
Pro Tip: If you want easy removal, use silicone muffin liners or lightly oil a metal pan and chill for 5 minutes before filling.
Step 2: Whisk the eggs and cottage cheese
In a large bowl, crack all 8 eggs and add 1 cup cottage cheese.
Whisk vigorously until the mixture is fairly uniform; some small curds are fine and add texture.
You’re aiming for a pale, slightly frothy mixture—this indicates air was incorporated for a lighter bite.
Pro Tip: For ultra-smooth bites, pulse the eggs and cottage cheese in a blender for 10–15 seconds.
Step 3: Add cheese, bacon, and seasonings
Fold in the shredded Colby Jack, bacon bits, salt, pepper, and garlic powder.
Stir until combined and the bacon is distributed evenly.
The batter will be a bit chunky from cheese and bacon—this is expected.
Pro Tip: Reserve a tablespoon of cheese and a few bacon pieces to sprinkle on top right before baking for a pretty finish.
Step 4: Pour into muffin cups and bake
Divide the mixture evenly among the prepared muffin cups—fill each about three-quarters full.
Bake at 350°F for 18–22 minutes, or until the centers are set and the edges are lightly golden.
A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Pro Tip: If tops brown too quickly but centers aren’t set, tent the pan loosely with foil and continue baking.
Step 5: Cool, release, and serve
Allow the egg bites to cool in the pan for 5 minutes before using a butter knife to loosen edges.
Transfer to a wire rack to cool slightly; they firm up as they rest.
Serve warm, or let them cool completely before storing for meal prep.
Pro Tip: These are excellent with a smear of hot sauce or a sprinkle of fresh chives for brightness.
Expert Tips for Success
- Use room-temperature eggs: cold eggs can slow the bake and lead to uneven texture. Let them sit at room temp for 10–15 minutes before mixing.
- Drain excess grease from bacon: if using cooked bacon, blot on paper towels so the egg mixture doesn’t become oily and weep during baking.
- Don’t overmix: whisk until combined—overbeating can create an overly dense bite once baked. Gentle folding preserves air and results in a lighter texture.
- Choose small-curd cottage cheese for smoother results: larger curds are fine but will give a more textured bite; blend briefly for a creamier finish.
- Shred your own Colby Jack: freshly shredded cheese melts more consistently than pre-shredded varieties that contain anti-caking agents.
- Watch baking time: ovens vary; start checking at 18 minutes. A slightly underbaked center will finish as it cools, but overbaking makes the eggs rubbery.
- Use silicone muffin pans for easy release: they make removing bites effortless and reduce the chance of tearing.
- Reheating tip: reheat individual bites in the microwave for 25–35 seconds or in a 300°F oven for 8–10 minutes to preserve texture.
- Scaling up: to double the batch, use two pans and rotate them halfway through baking for even browning.
- Try paired recipes: if you like using cottage cheese in savory and sweet ways, check this cottage cheese mango smoothie for a fruity breakfast option after a savory batch.
Storage & Freezing
Fridge storage: Place cooled egg bites in an airtight container and refrigerate for up to 4 days.
Separate layers with parchment paper to prevent sticking.
Label the container with the date so you can track freshness.
Freezer storage: Freeze egg bites on a baking sheet in a single layer until solid, about 1 hour.
Transfer frozen bites to a zip-top freezer bag or airtight container and store for up to 3 months.
Thaw overnight in the fridge before reheating for best texture.
Reheating: Microwaving is fastest—place one bite on a microwave-safe plate and heat for 25–45 seconds depending on your microwave.
For a crisper exterior, reheat at 300°F in the oven for 8–12 minutes or air-fry at 320°F for 4–6 minutes.
Avoid high temperatures that can dry out the custard; low and slow will retain moisture.
Variations & Substitutions
Vegetable-forward: Fold in 1/2 cup finely diced bell peppers and 1/4 cup chopped spinach for a veggie boost.
Swap the bacon for diced sun-dried tomatoes to keep a savory punch without pork.
For a Mediterranean twist, use feta instead of Colby Jack and add chopped olives and dried oregano.
Meat swaps: Replace bacon bits with cooked crumbled sausage or diced ham.
For a lower-sodium option, choose uncured turkey bacon and reduce added salt by half.
Dairy swaps: Substitute Greek yogurt for cottage cheese at a 1:1 ratio for a tangier, slightly denser bite.
If you need a dairy-free option, try blending silken tofu with the eggs for a custardy texture, and use a dairy-free shredded cheese.
Sweet-savory pairing: Serve these with a fresh fruit side or something sweet from the same cottage-cheese pantry like no-bake brownie bites for a brunch spread.
Frequently Asked Questions
How long do egg bites stay fresh in the fridge?
Stored in an airtight container, these egg bites last 3–4 days in the refrigerator.
For best texture, reheat only what you’ll eat that day.
Can I make these in a silicone muffin tray?
Yes—silicone pans release easily and are great for freezers.
Just place cooled bites on a sheet before freezing so they keep shape.
Are these egg bites low-carb or keto-friendly?
Yes—this recipe is low in carbs and fits most ketogenic meal plans due to high protein and fat content.
Adjust bacon and cheese quantities to fit your personal macros.
Can I omit the bacon to make them vegetarian?
Absolutely—omit bacon and add vegetables, sun-dried tomatoes, or a vegetarian bacon alternative.
Increase herbs and spices for extra flavor to replace the smoky notes.
What’s the best way to reheat frozen egg bites?
Thaw overnight in the refrigerator then microwave for 30–45 seconds, or reheat from frozen in a 300°F oven for 12–15 minutes until warmed through.
Final Thoughts
These cottage cheese egg bites are a smart, satisfying shortcut for busy mornings and make meal prep feel gourmet.
They’re forgiving, adaptable, and a true keeper in any breakfast rotation.
Please leave a star rating in the recipe card below if you try them, and don’t forget to pin this to Pinterest so you can find it later.
Conclusion
If you want more breakfast inspiration, check the full Breakfast & Brunch collection at Breakfast & Brunch – Homefoodkitchen for related ideas.
For another hearty, make-ahead savory dish try this tested casserole at Cheesy Sausage Breakfast Casserole Recipe (Make-Ahead!).
And if you’re looking for a savory-sweet side to round out a brunch board, consider these crispy zucchini fries from Zucchini Fries (Easy, Healthy Recipe) – Wholesome Yum.
Cottage Cheese Egg Bites
Ingredients
Main Ingredients
- 8 large eggs Use room-temperature eggs for an even bake.
- 1 cup cottage cheese Small-curd cottage cheese can be used for smoother results.
- 1 1/4 cups Colby Jack cheese, shredded Shred from a block for best melt.
- 1 cup bacon bits Use store-bought or homemade bacon bits.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- cooking oil spray For greasing the muffin tin.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a standard 12-cup muffin tin with cooking oil spray.
- In a large bowl, crack all 8 eggs and add 1 cup cottage cheese. Whisk until fairly uniform, some small curds are fine.
- Fold in the shredded Colby Jack, bacon bits, salt, pepper, and garlic powder.
- Divide the mixture among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, until the centers are set and edges lightly golden.
- Allow to cool in the pan for 5 minutes before releasing and transferring to a wire rack.
