Enjoy these easy cottage cheese egg bites, which are full of protein from cottage cheese, shredded cheese, and crisp bacon, and flavor and texture from sweet onion, red bell pepper, and spinach.
We love these tasty bite-sized breakfast goodies. They are quick and easy to make and always a big hit with family and friends.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Eggs: For an even leaner, lower-fat recipe, use egg whites. You would need twelve egg whites.
- Cheese: Use sharp, mild, white, or smoked cheddar; Monterey Jack; Gruyere; or American.
- Bacon: Use any hickory-smoked bacon.
- Bell pepper: You can use any colored bell peppers you like. Green, red, orange, and yellow peppers work well, with great flavor and texture.
- Baby spinach: You can use regular spinach, but remove the large stems.
How To Make Cottage Cheese Egg Bites
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the bacon in a large skillet over medium-low heat. When the bacon is almost completely browned, add the onion and bell pepper. Cook until the onion and bell pepper are soft.
- Add the spinach and cook until it wilts.
- Pulse the eggs, cottage cheese, salt, and black pepper in a blender just until combined.
- Divide the egg mixture evenly into the silicone baking cups. Sprinkle them with a little bit of cheese. Divide the bacon mixture between the cups and sprinkle with a bit more cheese.
- Bake until set and sprinkle with chopped fresh thyme. Cool in the cup for a few minutes before releasing.
Preparation Tips For Success
- Use silicone baking cups or a silicone muffin pan for easy removal.
- Chop all the meat and vegetables finely, so that a little bit of each is in every bite.
- Make them up to 3 days in advance, then reheat them in the microwave at 50% power for 30-second increments until warm.
- To freeze, cool completely, then flash freeze by placing them on a parchment paper-covered baking sheet without touching. Place the baking sheet in the freezer on a level surface for about 2 hours, or until they are frozen. Move the egg bites to a heavy-duty freezer bag. Freeze for up to a month.
Recipe Variations
- Meat: try chorizo, smoked ham, sausage, breakfast steak, or smoked salmon.
- Tex-Mex: chorizo, onions, bell peppers, jalapenos, cumin, and Pepper Jack cheese.
- Denver: onions, green bell peppers, ham, and Swiss cheese.
- Spice it up: cayenne pepper, Cajun or Creole seasoning, a small can of green chilies, or chopped pickled jalapenos.
More Egg Recipes
Cottage Cheese Egg Bites
Enjoy these easy cottage cheese egg bites, which are full of protein from cottage cheese, shredded cheese, and crisp bacon, and flavor and texture from sweet onion, red bell pepper, and spinach.
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Servings: 12 servings
Calories: 91kcal
Ingredients
- 4 slices bacon, finely chopped
- ¼ cup minced onion
- ½ cup finely diced red bell pepper
- 3 cups baby spinach
- 6 large eggs
- ¾ cup cottage cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- chopped fresh thyme
Instructions
- Preheat oven to 350 degrees. Place silicone muffin cups in a muffin tin and lightly grease them.
- Brown the bacon in a large skillet over medium-low heat. When the bacon is almost completely browned, add the onion and bell pepper. Cook until the onion and bell pepper are soft.
- Add the spinach and cook until it wilts. Remove the pan from the heat. Drain any excess grease or absorb it with paper towels.
- Pulse the eggs, cottage cheese, salt, and black pepper in a blender just until blended, 15-20 seconds.
- Divide the egg mixture evenly into the silicone baking cups. Sprinkle them with about 1 tablespoon of cheddar cheese. Divide the bacon mixture between the cups and sprinkle with the remaining cheese.
- Bake for 20 minutes or until set. Sprinkle with chopped fresh thyme. Cool in the pan for 4-5 minutes before releasing.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at 50% power for 30-second increments until warm.
- Flash freeze and store in a freezer zipper bag for up to a month. Thaw in the refrigerator overnight.
Nutrition
Calories: 91kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 189mg | Potassium: 112mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1129IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Jerry
This recipe is a brilliant example of how simple ingredients can come together to create something both nourishing and genuinely crave-worthy, with cottage cheese adding creamy texture and a protein boost that elevates every bite. Even the little ones enjoyed these for breakfast.
Beth Pierce
I am so glad that they liked them!
Lora
I made these and they’re packed with flavor while still feeling light and satisfying. The mix of veggies, cheese, and bacon gave them the perfect texture and made them great for a quick breakfast.