Cottage Cheese Egg Bites
These protein-packed, creamy egg bites are made with cottage cheese, Colby Jack, and crispy bacon, offering a deliciously savory and satisfying breakfast or snack option that reheats perfectly.
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.
Notes
These egg bites can be frozen for up to 3 months. Reheat in the microwave for 25–45 seconds or in the oven at 300°F for 8–12 minutes. For best texture, store in an airtight container.