These veggie-packed egg bites are perfect for meal prep! Made with eggs, cottage cheese, and a few veggies, they come together in just 30 minutes and are so easy to customize.
Whether you call them egg bites or egg muffins, these are a great option for when you want a breakfast casserole with less prep and more portability. Their texture is a lot of like this mushroom frittatas!
My take on egg bites use cottage cheese to up the protein and add extra fluff and creaminess to the eggs. This recipe is ready in under 30 minutes and is perfect for breakfast prep!
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Recipe highlights
- Freezable: Great for meal prep breakfasts or grab-and-go snacks. The egg bites freeze well.
- Quick: Ready in under 30 minutes, with only about 10 minutes of active time.
- Equipment: Made in a blender (no whisking required). If you don't have a blender, you can still make the recipe by hand.
- Versatile: Easy to customize using your favorite cheese, veggies and protein.
Ingredients
- Eggs: I use 9 large eggs to make a dozen muffins. I haven't tested this recipe with egg whites.
- Cheese: Shredded sharp cheddar is my go to with eggs, but mozzarella or feta would also be great.
- Cottage cheese adds protein and helps make the muffins more fluffy. I use low fat cottage cheese but 2% or whole also works.
- Bell pepper: I use diced bell pepper for a pop of sweetness, crunch and color. Green, orange or yellow bell pepper also work.
- Green onion: Use the green and white parts for a variety of flavor and texture. Finely diced white or yellow onion also works.
Step by step instructions
This recipe is made in a blender, which means no whisking or mixing bowls required. It also allows you to easily pour the egg mixture into the muffin tins.
Step one: Add the shelled eggs, cottage garlic powder, salt and pepper to a blender. Pulse a few times until the eggs are completely broken down and the cottage cheese is mostly broken down.
Step two: Sprinkle the veggies across 12 lightly greased muffin tins. Don't worry about the veggies pooling at the bottom of the muffins. They will disperse throughout as they cook!
Step three: Top the veggies with a few sprinkles of shredded cheddar.
Step four: Pour the egg mixture into the muffin tins (this is the brand in the photos). Fill each tin about ¾ way. If your measuring is uneven you can use a tablespoon to transfer egg from over-filled tins to under-filled tins.
Step five: Bake at 350F on the center oven rack for 20-22 minutes. You can tell the eggs are ready when the top is set and the edges are starting to become golden. You can insert a toothpick into the center to double check done-ness as needed.
Recipe FAQ
If I told you they won't deflate, I'd be lying! They do come out perfectly puffy and collapse a little as they cool because they don't have anything to support their structure other than egg and milk proteins.
There are a few ways to keep them as puffy as possible. Make sure your oven isn't too hot (I use this oven thermometer) and let the muffins cool in their tins for 5 minutes before removing them. Make sure not to open the oven up while cooking as this can affect their structure.
Short answer: kind of. Long answer: I originally used milk when testing this recipe but found that cottage cheese makes the muffins a little fluffier. Know that the result won't be completely similar if you use milk.
Tips and customization
- Veggies: You can add about 1 cup of veggies before you start having leftover egg mixture. Try zucchini, diced yellow onion or mushrooms. Try sautéing the veggies before adding them to enhance their flavor.
- Protein: You can add crumbles of your favorite veggie sausage (Morningstar or Beyond Meat are my go-tos) or smoked tempeh for extra protein. Cook the sausages and crumble them before adding to the muffin tins.
- Paper muffin liners can be used in place of oil if desired. I prefer oil because I don't like the muffin liners getting stuck into the egg.
- Spices: You can add a little flair to this recipe with 1-2 teaspoons of Cajun seasoning or Italian seasoning. Choose salt-free seasonings or omit the salt from the recipe.
- Serving: These would go well with vegetarian breakfast bowls, fluffy vegan pancakes or pastries.
Storage notes
Keep leftovers refrigerated in a closed container for 3-4 days. I reheat them on a plate in the microwave in just about 30 seconds.
How to freeze: Egg muffins freeze really well. Freeze multiple muffins in a large freezer safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.
Looking for more breakfast recipes?
You might like these savory chickpea muffins if you're looking for a vegan breakfast.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Veggie Egg Bites with Cottage Cheese
Ingredients
- 9 large eggs
- ½ cup cottage cheese see note #1
- ½ teasoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ medium red bell pepper diced
- ¼ cup sliced green onion (scallions)
- ½ cup shredded sharp cheddar cheese see note #2
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin.
- Crack eggs into a blender. Add the cottage cheese, salt, garlic powder and black pepper. Pulse the mixture until the eggs are fully broken down.
- Evenly disperse the bell pepper and green onion across the 12 lightly oiled muffin tins. Sprinkle cheddar cheese into each tin. Pour the egg into each muffin tin until about ¾ full.
- Bake on the middle oven rack at 350F for 20-22 minutes, or until the tops of the muffins are set. Use a toothpick to check for doneness if needed. Let rest in the muffin tins for 5 minutes before removing. Enjoy!
Video
Notes
- Cottage cheese: I use low fat cottage cheese but 2% or whole works.
- Cheese: Sharp cheddar is my go-to but feta or mozzarella are great options.
- Veggies and proteins: Add up to 1 cup of veggies like zucchini, mushrooms, regular onion, etc. Add cooked and crumbled veggie sausages or tempeh bacon for extra protein.
- Storage and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat on a plate in the microwave in about 30 seconds.
- Freezing instructions: Freeze multiple muffins in a large freezer safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.
Tiffany says
So happy with how my muffins turned out! So delicious, So moist, and super convenient to just bake and go! Thanks so much!
Tiffany
Phlanx's Marketing Specialist
Cassidy Reeser says
So glad you liked them! 🙂