Go Back
Cottage cheese egg bites in a muffin tin

Cottage Cheese Egg Bites

Calories 150 · Protein 12 · Carbs 3 · Fat 10
Creamy, cafe-style cottage cheese egg bites loaded with protein — bacon, gruyere, and a steam-bath trick for that melt-in-your-mouth texture. Perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 9 eggs
  • 14 oz cottage cheese 2%
  • 8 oz gruyere cheese shredded
  • 6 tablespoons all-purpose flour gluten-free works too
  • 1/2 yellow onion or white, diced small
  • 5 slices bacon or bacon bits to save time
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Heat the oven to 425F. Lay the bacon and diced onion on a foil-lined tray and bake about 15 minutes, until crispy. Set aside. (Using bacon bits? Skip this step.) A silicone muffin mold works beautifully here, or line a muffin tin.
  2. Reduce the oven to 350F and make a steam bath: set a rimmed dish on the bottom rack and carefully pour in boiling water. This is what gives you that creamy, cafe-style texture.
  3. Blend the eggs, cottage cheese, flour, half the gruyere, salt, pepper, and the optional red pepper flakes until smooth, about 45 to 60 seconds.
  4. Pour the mixture into a 12-cup muffin tin. Sprinkle the bacon and onion over each, stir lightly to distribute, and top with the remaining gruyere.
  5. Bake 20 minutes on the upper rack, with the water pan beneath. The centers should be set but slightly jiggly. Broil the last 5 minutes for a golden top.

Notes

Meal-prep all week — keep in the fridge up to 5 days or freeze up to 3 months. Reheat inabout 30 seconds from the fridge.