Cottage Cheese Vegetable Egg Bites
Made with protein-rich cottage cheese, fresh veggies, and shredded cheese, these Cottage Cheese Vegetable Egg Bites are the perfect nutritious start to your day!
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Cottage Cheese Vegetable Egg Bites are an easy and delicious way to incorporate protein and veggies into your breakfast routine!
They’re low-carb, loaded with vegetables, protein-rich from cottage cheese, and a cinch to make!
You can either add the egg mixture to a food processor for smoothness or combine it in a bowl – both preparations produce delicious egg bites that are soft, fluffy, and so flavorful!
Meal prepping for the week or hosting guests? A batch of these cottage cheese egg bites makes breakfast a breeze!
I also have Spinach & Mushroom Muffin Pan Omelets that are made with milk, not cottage cheese. Great for mushroom lovers!
Ingredients needed (scroll down to recipe card for complete recipe):
- Cottage Cheese (small curd)
- Eggs
- Red bell pepper
- Fresh spinach
- Shredded cheese – cheddar, pepper jack, etc.
- Scallions
- Seasonings – black pepper, garlic powder, smoked paprika, sea salt
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
Why use cottage cheese in egg bites?
Cottage cheese is a unique ingredient in that provides many benefits:
- It’s higher in protein than milk. Depending on the brand, 1 cup of cottage cheese contains between 24-38 grams of protein, where 1 cup of whole milk contains approximately 16 grams of protein.
- Unlike milk, cottage cheese doesn’t thin the egg mixture.
- Cottage cheese curds add a creaminess to the eggs while also providing structure and a soft texture.
How to serve
These mini egg bites are a quick & easy breakfast and brunch recipe!
- Excellent served with fresh fruit, toast, a muffin, or bagel.
- Perfect for meal prepping breakfasts for the week!
- These mini egg bites are great for baby showers, serving company, or anytime you have a crowd!
- Serve with a side salad for a light, vegetarian lunch.
💡Tips & Tricks
- Non-stick: Make sure to spray the muffin pan well with cooking spray so the egg bites release easily from the pan.
- Cottage cheese: Full-fat or low-fat cottage cheese works well. Nonfat cottage cheese may produce firmer, spongier egg bites.
- Blend or not to blend? You can add the egg mixture to a food processor or not, it’s up to you. I’ve made it both ways successfully! Blending gives the egg bites a smoother texture, but you can skip it if you want the tiny curds or don’t feel like doing that extra step.
- Vegetables: If you change the vegetables in this recipe, make sure you use ones that don’t have a high water content (tomatoes, mushrooms, zucchini), as that will make the egg bites watery.
Looking for more breakfast recipes? Here are some favorites:
- Cheesy Sausage Breakfast Casserole
- Chorizo Breakfast Casserole
- Fried Egg Sandwich with Herby Mayo
- Slow Cooker Denver Omelet Breakfast Casserole
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Cottage Cheese Vegetable Egg Bites
Equipment
- Muffin pan
- food processor (optional)
- Mixing bowl
- silicone spatula (optional)
Ingredients
- non-stick spray
- 6 large eggs
- 1 cup cottage cheese (small curd) full-fat or low-fat
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped fresh spinach
- 2 tablespoons sliced scallions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350° (175°C). Grease a muffin pan with non-stick spray.
- If mixing by hand: combine the eggs and cottage cheese in a large mixing bowl. Whisk until everything is incorporated, then add the rest of the ingredients: shredded cheese, bell pepper, spinach, scallions, garlic powder, sea salt, smoked paprika, black pepper.
- If mixing by food processor: combine the eggs and cottage cheese in a food processor until smooth, then pour it in a large mixing bowl and add the rest of the ingredients: shredded cheese, bell pepper, spinach, scallions, garlic powder, sea salt, smoked paprika, black pepper.
- Stir to make sure everything is combined well, then divide the mixture evenly amongst the 12 holes in the muffin pan. Bake for 25-30 minutes. The tops should be set and golden around the edges.
- Let them sit in the pan for 5 minutes before trying to remove them. I like to use a silicone spatula by going around the edges of the egg bite and lightly twisting the egg bite with my fingers. It should pop out easily after that. Alternatively, you could use a butter knife. Enjoy!
Notes
- Full-fat or low-fat cottage cheese is best, as nonfat may produce less fluffy, sponge-like egg bites.
- Cheese you grate yourself will melt smoother and be less grainy that bagged, pre-shredded cheese.
- Refrigerate leftovers in an air-tight container and use within 4 days.
- You can freeze them in freezer-safe packaging, but the texture may change when defrosted. Use within 2 months.
- You can mix the egg bites by hand or in a blender. Blending provides a smoother texture, but the egg bites are delicious either way.
These are so amazing!!!
Thank you so much, I appreciate it!
My new favorite healthy breakfast! These egg bites have great flavor and excellent texture!