Why I Love This Egg Bites Recipe

These baked cottage cheese egg bites with peppers, ham, and herby chives are the 30-minute go-to breakfast recipe for anyone who loves eggs.

Freezer-friendly. Prep these simple egg bites in advance and you’ll have breakfast for the month ready in no time.
Versatile. You can add smokey bacon, roasted asparagus, or turn the leftovers into hearty burritos.
Great for on-the-go. Throw one into your bag on your way out in the morning for a quick bite.

Labeled ingredients for making cottage cheese egg bites.

What You’ll Need

Roasted red peppers add natural sweetness while Dijon adds a pop of tanginess. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

Eggs – Make sure they’re at room temperature for easy blending
Cottage cheese – I prefer full-fat cheese because it’s richer, but low-fat is okay as well.
Dijon mustard – Stone-ground mustard is a good swap.
Salt and pepper – Kosher salt and freshly cracked pepper are best.
Roasted red pepper – You can use canned (rinsed) or homemade roasted peppers.
Ham – It can be turkey or pork.
Fresh chives – Green onions work too.

Why Add Cottage Cheese to Egg Bites?

Milky cottage cheese is an overlooked ingredient for savory breakfast recipes but there are so many benefits that come with it. First of all, its rich creaminess will make the egg bites ultra fluffy and tender. Second, it adds a subtle tangy flavor and lots of structure. Last but not least, it’s packed with protein for an extra hearty bite.

How to Make Egg Bites With Cottage Cheese

The blender does most of the work for you! Scroll to the bottom of the post for the full recipe card.

Prep the oven. Preheat it to 350F. Grease a muffin tray with cooking spray. Set it aside.

Raw egg mixture with add-ins in the muffin tray. — Fill the cavities all the way to the top.

Baked egg bites in the muffin tray. — Fill the cavities all the way to the top.

Blend the mixture. Add the eggs, cottage cheese, mustard, salt, and pepper to the blender. Process everything until smooth. You can also whisk it by hand in a bowl.
Assemble them. Divide the mixture evenly between the muffin tray cavities. Top them with roasted peppers, ham, and chives.
Bake. Pop the tray into the oven for 18-22 minutes or until the eggs set. Remove from the heat and let cool for 5 minutes. Serve and enjoy!

Overhead photo of cottage cheese egg bites with ham and roasted peppers on a serving plate.

Tips and Variation Ideas

These freshly baked cottage cheese egg bites are an easy way to use up leftovers or make quick breakfast burritos.

Make it cheesy. Stir 1 cup shredded mozzarella, Muenster, or cheddar into the egg mixture for more cheesy goodness.
More add-ins. 1/4 cup halved cherry tomatoes, crumbled bacon, or sautéed veggies can add great flavor and texture.
Make burritos. Reduce food waste by chopping up leftover egg bites and using them to make burritos with refried beans and melty cheese.
Spice it up. Add 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried basil into the egg mixture for more depth.
Use leftovers. Chop up leftover Air Fryer Asparagus and Sautéed Garlic Spinach. Use them as add-ins for the egg bites.
Line it. Prevent sticking by lining the muffin tray with cupcake liners. Pour the egg mixture in and bake as usual.

Tender egg bites with ham and roasted red peppers.

How to Make Egg Bites Ahead

Leftover cottage cheese egg bites make the perfect on-the-go breakfast.

Fridge: Place them in an airtight container for up to 5 days.
Freezer: Wrap each egg bite in plastic wrap twice. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.
To reheat them: Microwave them in 20-second increments until warm.