Everyone can use a super tasty, protein-packed, pick-me-up in the morning; and this cottage cheese egg bites recipe delivers every time. Perfect for an easy on-the-go breakfast, lunch, or meal prep!

With the busy mornings during the school year, I’m not much of a AM eater. However, if I have something already prepped that I can just pop in the microwave for 30-seconds, I’m most likely NOT going to skip the most important meal of the day. I’m a savory person, so other egg dishes I enjoy (mostly on the weekends for brunch) include these Buffalo Grated Egg Biscuits, my Plantain Chilaquiles with Fried Eggs, and I’m never one to turn down a Sweet Potato Deviled Egg any time of day.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

INGREDIENTS FOR THESE EGG BITES WITH COTTAGE CHEESE:

Salted Butter
Anderson House Spinach & Cheddar Frittata Mix
Water
Eggs
4% Cottage Cheese
Cheddar
Salt
Real Bacon Crumbles
Parmesan
Green Onions

The thing I love about using Anderson House products is I don’t have to worry about having fresh spinach, veggies, or herbs on hand. Everything comes perfectly dried together, in one package, with an awesome shelf life so I can just keep it in my pantry for whenever needed.

WHAT’S IN THE FRITTATA MIX: spinach, bell pepper, onion, peppercorn, allspice, dill, sage, and garlic.

NOTES AND SWAPS FOR THIS RECIPE:

What I love about egg bites is you can literally add anything you like. Seriously, your favorite veggies, cheeses, or type of meat if you want to add extra protein!

BUTTER: I found that salted butter helped emphasize the flavors of the other ingredients rather than unsalted.

VEGGIES: My package already came with the spinach and bell pepper so I thought that was good. But you could also add some spring peas, chopped broccoli, mushrooms, or tomatoes.

CHEESE: While I used a mix of cottage cheese and cheddar, any melty variety will work well here. Other options include Swiss, Havarti, Colby Jack, Pepper Jack, Mozzarella, Gouda, or Gruyère (which is what Starbucks uses in their egg bites).

MEAT: I tried this with both sausage and bacon. I found that the real bacon bits blended together better with the other egg bite ingredients than the sausage (and didn’t overpower it). But they honestly both work well.

COOKING METHOD: While I baked mine in a silicon muffin tin to keep it easy, you can get a more “Starbucks” custard texture if you add a sheet pan of boiling water to the oven to “steam”. I found this method works nicely from my fellow blogger Once Upon a Chef – here is her steaming method. You’ll also need a blender to blend all the ingredients together before baking.

Spinach, Cheddar, and Cottage Cheese Egg Bites Recipe

Everyone can use a super tasty, protein-packed, pick-me-up in the morning; and this cottage cheese egg bites recipe delivers every time. Perfect for an easy on-the-go breakfast, lunch, or meal prep!

SERVINGS 12 Egg Bites

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

1 tbsp. Salted Butter
1 package Anderson House Spinach & Cheddar Fritatta Mix
1/2 cup Water
6 Eggs
1 cup 4% Cottage Cheese
1 cup Shredded Sharp Cheddar
1/2 tsp. Salt
1/4 cup Real Bacon Crumbles
Parmesan Cheese, optional ,as needed
Green Onions, optional, for garnish

Instructions

Preheat oven to 350F.
Add butter to a skillet over medium-high heat. Once melted, add the ingredients from the frittata mix. Next you'll pour in 1/2 cup water. Mix until frittata mix has absorbed the liquids.
Combine the frittata mix with all other ingredients in a large bowl with a whisk until well combined.
Evenly divide the egg mixture into a silicon muffin tray with 12 spots. Sprinkle the top of each with parmesan cheese.
Bake at 350F for 18 - 22 minutes, or until the eggs are set.
Carefully remove each egg bite from the muffin tin and enjoy immediately. Sprinkle with chopped green onions, if desired

NOTES ON THIS RECIPE:

CAN YOU USE EGG WHITES? Absolutely! Just make sure to add another 2 – 3 egg whites to make up for the missing yolks in this recipe.

DO THESE GO WELL IN THE FREEZER? For sure! Freeze them for up to 2 months. I don’t usually freeze mine, as I just keep them in the refrigerator… but the reheating is almost the same. Just 30 – 45 seconds in the microwave and you’re good to go!

HOW LONG DO THEY LAST PRECOOKED IN THE REFRIGERATOR? I’d say 3 days tops… otherwise I’d freeze them.

This post is sponsored by Anderson House Foods. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!