These yummy Egg Bites with Cottage Cheese are an easy toddler meal packed with protein and vitamins. They store well and work with almost any veggie!
We’ve long loved my Mini Egg Muffins recipe, and I wanted an option with more protein to help us stay full a little longer. This variation is so darn good!
Made with just a handful of ingredients and a simple stir-together method, these Egg Bites with Cottage Cheese are one of the yummiest savory muffin recipes around.
Why this Recipe Works
These Egg Bites are tender and easy to eat for little kids; they have protein, beneficial fats, and calcium; and you can add a wide range of veggies including broccoli, carrots, sweet potato, and more.
We love them as a toddler breakfast, but they really work for any time of the day. (You may like my Cottage Cheese Muffins and Broccoli Muffins, too.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Egg Bites with Cottage Cheese so you know what to pick up from the store or have ready.
- Eggs: The eggs are the primary ingredient in this recipe, but you can use whichever kind you prefer as they all perform the same in the batter.
- Cottage cheese: I prefer to use whole milk cottage cheese, which is typically 4% milk fat. This helps the Egg Bites be more filling. If you prefer a lower-fat cottage cheese, that will work, too.
- Shredded cheddar cheese: I usually make these with shredded cheddar cheese, but other cheeses including mozzarella, Monterey Jack, Gruyère, Fontina, or a cheese blend will work as well.
- Broccoli: I am showing how to make this recipe with broccoli since that’s my go-to vegetable option, but know that it also works with grated carrots or sweet potato, as well as minced bell pepper or mushrooms.
- All-purpose flour: A little flour helps the muffins have structure and hold up without deflating once they come out of the oven. If you need yours to be gluten-free, simply use a gluten-free all purpose flour.
- Onion powder: I like to add a little onion powder to ensure the Egg Bites have enough flavor. You could also add dried oregano, cumin, garlic powder, or another spice your family enjoys.
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Step-by-Step Instructions
Here’s a preview of how to make these Egg Bites with Cottage Cheese so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add all the ingredients to a medium bowl.
Step 2. Stir until combined to make an even egg mixture.
Step 3. Spoon into muffin cups, filling about to the brim.
Step 4. Bake cottage cheese egg bites until lightly golden brown and just firm to the touch.
Egg Bites with Cottage Cheese FAQs
Egg muffins have a tendency to stick to muffin pans more than other regular toddler muffins. I recommend greasing your pan well, using a greased silicone muffin pan, or lightly greased parchment paper muffin liners. All of those options will work to help.
Sure, just divide the batter into a mini muffin pan using a heaping tablespoon of batter in each muffin cup.
I usually put them onto a heat-safe plate and warm in the microwave for about 15 seconds.
How to Store
Store cooled Egg Bites with Cottage Cheese in the refrigerator for up to 3 days in an airtight container or store in the freezer in a zip-top bag and reheat for 30 seconds in the microwave before serving.
Best Tips for Success
- We also like these with grated raw or leftover roasted butternut squash and sweet potato, or shredded raw carrots.
- Add snipped spinach or kale or finely chopped bell pepper or mushrooms if you’d like.
- Chop up as desired for babies or younger toddlers and try as a breakfast meal prep option.
- Try ricotta instead of cottage cheese for a similar taste and texture. (It’s also similar to Starbucks egg muffins.)
- Add more flavor to this Egg Bites recipe with chives, chopped ham, Parmesan cheese, black pepper, parsley, or cooked sausage.
Related Recipes
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I’d love to hear your feedback on this post, so please rate and comment below!
Egg Bites with Cottage Cheese (and Veggies)
Ingredients
- 6 eggs (lightly beaten)
- ½ cup cottage cheese (drained if needed)
- ½ cup shredded cheddar cheese
- 1 cup cooked broccoli (minced or other veggie)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 350 F and grease 12 muffin cups with nonstick spray very well.
- Stir together all ingredients in a medium bowl.
- Spoon into muffin cups, filling about to the brim.
- Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
- Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.
Notes
- Store in the fridge for up to 3 days in an airtight container or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
- We also like these with grated raw or leftover roasted butternut squash and sweet potato, or shredded raw carrots.
- Chop up as desired for babies or younger toddlers.
- Chop them up over salad for your own lunch.
- Try mozzarella instead of cheddar.
- Try ricotta instead of cottage cheese.
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