Get all the protein you need in the morning, all in one little fluffy, cheesy, flavorful cup! These Cottage Cheese Baked Eggs are perfect for a quick breakfast on the go or a protein-packed snack any time of day.
We’ve made Asparagus and Mushroom Egg Cups, Turkey Fajita Egg Cups, All-American Hash Brown Egg Cups, and more… but we haven’t made cottage cheese baked eggs until now. And now that we have, we’re never going back!
Adding cottage cheese to egg cups brings them up to a whopping 9g of protein per egg cup, which means you can pack or 3 egg cups for breakfast and tally up 18g or 27g of protein. We’re all about that here at Fit Foodie Finds 😋
All you gotta do is whisk the eggs, add the cottage cheese, fill up your cups, add the toppings, and bake up some egg cups for the week! We make egg cups all the time for a reason, friends! They’re SO EASY and so great for meal prep.
top tips from the fit foodie kitchen ⤵️
- The bake time will vary by oven. Keep an eye on your oven to make sure the eggs don’t overcook!
- If you are using a silicone muffin mold, be sure to place the mold on a baking sheet BEFORE filling it, or you will be left with an egg-y mess (we know from experience 😬).
- No need to blend your cottage cheese for this recipe; the little cheese curds taste great in eggs! But if you’d prefer a smooth cottage cheese texture (aka no curds), feel free to blend your cottage cheese until smooth in a high-speed blender before whisking together with the eggs.
- Eggs: You’ll need 12 large eggs to make these cottage cheese egg bites—one for each muffin cup!
- 2% cottage cheese: Adds moisture, protein, and a yummy cheesy flavor to these egg cups.
- Shredded cheddar cheese: This adds delicious cheesy goodness to the baked eggs.
- Sea salt & cracked black pepper: Just a sprinkle of each will bring out all the natural flavors.
- Muffin tin or silicone mold: Either option will work for these baked eggs. Just make sure to grease the tin or mold before adding in the ingredients.
Reusable
Silicone Muffin Mold
Here’s our favorite silicone muffin mold to use for baking and no-bake desserts!
Fun Mix-In Ideas
Different spices or chopped vegetables would make a great addition to these cottage cheese baked eggs. Consider adding tasty combinations like:
These cottage cheese baked eggs can be stored in an airtight container in the fridge for up to 3 days (aka, they’re perfect for meal prep!).
Want to Add More to Your Breakfast Plate?
While your cottage cheese egg recipe is baking, learn How to Cook Bacon on the Stove and whip up this delicious Strawberry, Avocado, and White Cheddar Toast. You also can’t have breakfast without a hot cup of coffee! Our Pour Over Coffee is fantastic.
If you’re an iced coffee person (same), learn How to Make Cold Brew Coffee at home in just a few simple steps.
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Preheat the oven to 350ºF and spray a silicone mold or metal muffin tin with non-stick cooking spray.
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Whisk eggs in a large bowl; be sure to vigorously whisk the eggs so they are completely combined. Add the cottage cheese, salt, and pepper to the bowl.
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Fill each muffin cup with ¼ cup of the egg mixture and top with shredded cheese.
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Bake the eggs for 18-22 minutes or until the egg cups are baked through. Serve with fresh chives.
- The bake time will vary by oven.
- If you are using a silicone muffin mold, be sure to place the mold on a baking sheet before filling it, or you will be left with a mess.
- Feel free to add mix-ins to the egg cups. Different spices or chopped vegetables are a great addition.
Calories: 100 kcal, Carbohydrates: 1 g, Protein: 9 g, Fat: 7 g, Fiber: 0.02 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
