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Colorful vegetable egg muffins on plate
5 from 1 vote

High Protein Cottage Cheese Egg Bites

If you’re looking for a quick, protein-packed breakfast or snack that’s easy to meal prep, these high protein cottage cheese egg bites are a game changer. They’re fluffy, savory, and full of flavor—plus, they reheat beautifully for busy mornings.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Breakfast
Servings: 12 egg bites
Calories: 220kcal

Ingredients

  • 7 large eggs
  • 1 cup cottage cheese
  • 1 cup chicken sausage cut into small cubes
  • 1/4 cup red bell pepper cute into small cubes
  • a large handful fresh baby spinach roughly chopped
  • 1/3 cup (about 0.25 ounces) fresh basil leaves chopped
  • crumbled feta, for topping (optional)
  • black pepper, to taste
  • salt, to taste

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a medium mixing bowl, whisk together the eggs and cottage cheese until smooth (for fluffier results, use a blender).
  3. Stir in spinach, basil, red bell pepper, chicken sausage, salt, and pepper until evenly combined.
  4. Spray a 12-cup muffin tin with cooking spray. If you’re using a silicone muffin pan, no spray is needed.
  5. Evenly distribute the egg mixture into the muffin cups, about 1/3 cup per mold.
  6. Bake for 20–22 minutes, or until the egg bites are set and slightly golden on top.
  7. Let them rest for 2–3 minutes, then carefully remove from the pan. If using silicone, you can pop them out once cooled.
  8. Top with a sprinkle of crumbled feta and black pepper before serving.

Notes

  • Store in an airtight container for up to 4 days.
  • Wrap individually and freeze for up to 2 months.
  • Reheat: Microwave for 30–45 seconds (from fridge) or 1–2 minutes (from frozen).