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These fluffy, high protein Cottage Cheese Egg Bites are so easy to make and the perfect meal prep! Gluten free and only needing a handful of ingredients, I love whipping up a batch of these for an easy grab-and-go breakfast option.
Notes On This Easy Cottage Cheese Egg Bites Recipe
🥓 These Cottage Cheese Egg Bites only need 4 simple ingredients and can be made in under 30 minutes. Perfect for fitting into your busy lifestyle!
🥓 It can be really difficult to find grab-and-go gluten free options for breakfast which is why I love these so much! Prep them ahead of time and eat them on-the-go.
🥓 These egg muffins are gluten free and have around 7g protein per muffin, making them a great option for a healthy breakfast idea.
🥓 I used crispy bacon bits and shredded mozzarella in my egg muffins but you can customise them however you like. Try adding feta, chopped ham, roasted peppers, spinach, sweetcorn or cooked chicken – whatever you fancy to mix them up.
🥓 If you love cottage cheese why not my Cottage Cheese Flatbreads, Hot Honey Beef Bowls, Cottage Cheese Mashed Potatoes or Cottage Cheese Bagels next!
Ingredients and Substitutions
There’s a printable recipe card below for these protein cottage cheese egg bites with the full quantities. But here are the main ingredients and ideas for any swaps.
- Eggs: I tend to use large eggs to make 12 muffins, but you can easily adapt the amount of eggs to scale this recipe up or down.
- Cottage Cheese: Go for a thicker, full-fat cottage cheese for the best results. If your cottage cheese is very watery, try draining off any excess liquid before using.
- Bacon: I use streaky bacon, or use bacon medallions for a leaner option. You could also swap the bacon for turkey bacon or ham, if you prefer.
- Shredded Mozzarella: Or swap for Cheddar if you want a stronger, cheesier flavour.
You’ll also need some spray oil (I use olive oil in a spray bottle) and I recommend a silicone muffin tin to make it easier to remove the cooked egg bites.
How to Make Cottage Cheese Egg Bites
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these easy cottage cheese egg bites are to make.
Storage Instructions
TO STORE: Once cooked and cooled these egg bites should be kept in the fridge – I usually spread them out over 3-4 days, but they’d keep up to 5-6 days I reckon.
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Preheat the oven to 200C / Fan 180C. Spray either a 12-hole muffin tin or silicone muffin cases with olive oil.
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Fry the bacon until crispy. Remove from the pan, blot off any excess oil and cut into small pieces.
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Add the eggs, cottage cheese, bacon pieces and grated mozzarella to a large jug and beat together.
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Pour evenly between the muffin holes/cases, place in the oven and bake for 20 minutes.
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Remove from the oven onto a cooling rack, leave to cool slightly before removing from the tin. Serve warm or cold (or reheated!) as a great on-the-go breakfast snack!
- Store these egg muffins in the fridge and they will last around 5 days.
- Feel free to use this recipe as a base and customise using ham, peppers, tomatoes, feta, chives, spinach, or anything you like!
Serving: 1 egg muffin | Calories: 93kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g
If you like this Cottage Cheese Egg Bites recipe then make sure you check out these other gluten free meal prep breakfast recipes too…
- Egg Muffins – A variation on this egg bites recipe, these egg muffins are another really simple, high protein savoury breakfast option.
- Gluten Free Sheet Pan Pancakes – Why spend time flipping batches of pancakes when you can bake up a bit sheet of them and slice them into portions?
- Banana Baked Oats – Kind of like a flapjack, these gluten free banana baked oats are a great one for meal prep. Bake, portion up and serve.
- PB&J Overnight Oats – I love the zingy raspberries and creamy peanut butter in these overnight oats. So easy to prep in batches ahead of a busy week!
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