Egg Bites Recipe
Perfectly creamy, packed with protein, and endlessly customizable, this egg bite recipe is your new go-to for effortless weekday breakfasts.
Made in just over 30 minutes, these egg bites are fluffy, flavorful, and ideal for meal prep. Whether you’re keto, vegetarian, or simply on-the-go, they’re a breakfast game-changer.
Morning Magic: Ingredients That Make These Egg Bites Shine
- Large eggs – The foundation of the bites, giving structure, richness, and protein-packed satisfaction.
- Full-fat cottage cheese – Adds a velvety texture and creamy mouthfeel, keeping the bites custardy and smooth.
- Shredded cheese – Gruyère, cheddar, mozzarella, or pepper jack melt beautifully and boost flavor.
- Roasted bell pepper – Infuses sweet, smoky notes while adding a colorful veggie boost.
- Fresh basil – Offers herbaceous freshness and a pop of green in every bite.
- Salt & pepper – Essential seasonings that enhance the overall depth of flavor.
- Cherry tomatoes (optional) – Juicy and vibrant, they add sweetness and a hint of acidity on top.
- Parmesan (optional) – Sprinkled on top for a golden, savory crust with extra umami.
Let’s Get Cooking: How to Make These Egg Bites
Start by preheating your oven and preparing a steam bath—just a shallow pan of water on the lower rack. It’s the secret to achieving that luxe, custardy texture.
Next, grease a muffin tin well or use liners if your pan isn’t non-stick. Blend eggs, cottage cheese, shredded cheese, and seasoning until smooth. The result? A creamy, dreamy base.
Pour this silky mixture into the muffin cups and then add your roasted peppers and basil. Stir a bit of the toppings down into the mixture to ensure balanced flavor in every bite. Optional—but highly recommended—is a halved cherry tomato and a touch of parmesan on top.
Bake until the egg bites are puffed, golden, and set in the center. Let them cool slightly before removing—then get ready to devour.
Tips & Twists: Make It Yours
For best texture, stick with full-fat cottage cheese—lower fat versions often release too much moisture, making the bites watery or uneven.
The steam trick isn’t just fancy—it keeps the bites tender, creamy, and prevents overbaking. Don’t skip it.
Feel like switching it up? Try mix-ins like crumbled bacon and cheddar for a smoky kick, smoked salmon and dill for a brunch vibe, or sundried tomato and olive for Mediterranean flair. These egg bites are endlessly adaptable to whatever’s in your fridge or pantry.
Storing Leftovers: Freshness That Lasts
These egg bites store like a dream. Once cooled, pop them into an airtight container and refrigerate for up to four days.
They’re also freezer-friendly—wrap them individually and freeze for up to two months. When ready to eat, reheat gently in the microwave for 30–60 seconds or warm in a 300°F oven until heated through.
Perfect for busy mornings when time is short but cravings are high.
Egg Bite Recipe
Ingredients
- 1/4 teaspoon freshly ground black pepper
- 1/4 –1/2 cup fresh basil finely ribboned (alternatives: cilantro or dill)
- 6 large eggs
- 1 1/4 cups shredded cheese gruyère, mozzarella, cheddar, pepper jack, etc.
- 1/4 teaspoon sea salt
- 1/4 inch-deep water for steaming
- 1 roasted bell pepper diced or sliced (jarred or canned green chilies, drained, may be substituted)
- 3 tablespoons grated parmesan cheese optional
- 1 1/4 cups full-fat cottage cheese 4% milkfat recommended
- 6 –12 cherry tomatoes halved (optional)
- Olive oil for greasing muffin tin
Instructions
- Preheat the oven to 300°F and position a shallow pan filled with 1/4 inch of water on the lower oven rack to generate steam. Prepare a standard non-stick muffin tin by greasing it thoroughly with olive oil; use muffin liners if your tin isn’t non-stick.
- In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until the mixture becomes velvety and uniform.
- Pour the mixture into the prepared muffin cups, filling each to approximately three-quarters full.
- Distribute roasted bell pepper pieces and basil over the surface, gently stirring some of the ingredients into the batter. Optionally, top each with half a cherry tomato and a dusting of parmesan.
- Place the muffin tin on the middle rack directly above the pan of water and bake for 20 to 30 minutes, until the egg bites are puffed and lightly golden. Center portions may require a couple of additional minutes to fully set.
- Allow them to cool for 5 to 10 minutes, then run a knife around the edges and carefully lift each bite out with a spoon.
- Store refrigerated for up to 4 days or freeze for longer storage. Reheat before serving.
Notes
The steam created by the pan of water contributes to a smooth, custard-like texture.
Flavor combinations can be customized—try adding smoked salmon and dill, sun-dried tomato with olives, bacon with cheddar, or green chilies paired with cilantro and pepper jack.