These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Cottage Cheese Egg Bites
When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers. They're so easy to keep in the fridge and reheat for a quick breakfast whenever you need it.
What I love about them is that they are easy to customize with a variety of mix-ins: I'll share 5 delicious options with you to punch up the flavor (and veggies!).
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Ingredients
For the basic recipe, you'll need just two ingredients:
- Eggs
- Cottage Cheese - I used a loose-curd type, such as Daisy. Avoid low-fat for the creamiest results.
Equipment: You'll need a few special items to make this recipe. A food processor to get the mixture nice and smooth, a mini muffin pan (I love this silicone muffin pan for easy removal!), and a pan for the oven that you can place water in, such as a rimmed baking sheet.
Add Flavor with Mix-In Options
Flavorful mix-ins make this recipe so much more fun and delicious! Try one variety at a time, or try multiple. The good news is that you can make a few plain egg bites for your little one while adding mix-ins for mom.
- Spinach + Garlic + Feta
- Broccoli + Cheddar
- Roasted Red Pepper + Goat Cheese
- Caramelized Onion + Gruyere
- Fresh Herbs
Tip: Make sure any mix-ins are chopped very small, especially if you're serving to babies.
Step By Step Instructions
For the full printable recipe with detailed amounts, scroll to the recipe card at the bottom of the page.
- Fill a rimmed pan, such as a quarter sheet pan, with hot water and place in the bottom rack of the oven while it preheats.
- Add the eggs and cottage cheese to a food processor. A blender also works.
- Blend the egg mixture until completely smooth, stopping to scrape down the sides if needed.
- Oil a mini muffin pan and add any mix-ins that you'd like. You'll need about 1 teaspoon per muffin cup.
- Pour egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Fill about ¾ of the way full.
- Place the muffin pan on the oven rack that's above the pan of water and bake at 350°F until eggs are set - about 13-18 minutes for plain bites, or 20-25 minutes if you're using mix-ins. Let the egg bites cool in the pan for 5-10 minutes before trying to remove them.
Tips for Success
- Blend the egg and cottage cheese mixture as smooth as you can to ensure a creamy, even texture.
- The steam from the water pan in the oven helps to create moist, sous vide-like egg bites, so don't skip it. Many ovens do not allow you to place pans on the floor of the oven, so use the lower rack for the water and the upper rack for the muffin pan.
- Even if you're using silicone, oil or spray the cups first to prevent sticking. If your muffins do stick, place the bottom of the pan in warm water to help release them.
- If you're using mix-ins, only use about 1 tsp, especially with vegetables. Then lightly tap the pan on the counter after adding the egg mixture to help distribute it. Too many vegetables and uneven egg distribution could cause the bites to fall apart.
- You can bake these in full size muffin cups (I like these silicone muffin liners). Add 5-10 minutes to the bake time.
Storage and Reheating
Store egg bites in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 1 hour.
To reheat, wrap egg bites in a damp paper towel and microwave for 15-20 seconds. You can also heat them in the air fryer on the lowest setting until warmed through. If you're serving to babies, cold egg bites straight from the fridge might soothe sore gums!
How To Serve To Babies 6 Months and Up
For baby led weaning babies 6 months and up with a palmar grasp, give baby a whole egg bite since it will be easier for baby to scoop up with a fist. You can give BLW babies egg muffins with mix-ins. Once baby has a pincer grasp, usually around 9-10 months of age, and on into toddlerhood, you can either cut the egg muffins into small pieces, about the size of your fingernail, or continue offering whole to encourage taking bites.
For spoon-fed babies who are in the finger food stage, offer plain egg bites before offering any with mix-ins if you're unsure about how baby can handle the texture.
More Baby-Friendly Egg Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)
These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20-24 bites 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- oil or cooking spray, for the muffin pan
For Spinach + Feta:
- olive oil
- 1 cup baby spinach, packed (or other leafy green)
- 1 clove garlic, minced
- ¼ cup crumbled feta cheese
For Roasted Red Pepper + Goat Cheese:
- ¼ cup diced roasted red peppers
- 3 tbsp crumbled goat cheese (or feta)
For Broccoli + Cheddar
- ¼ cup finely chopped broccoli florets (fresh or frozen and thawed)
- 3 tbsp grated cheddar cheese
For Caramelized Onion + Gruyere:
- olive oil
- ½ small onion, thinly sliced
- salt + pepper
- 3 tbsp grated gruyere cheese
For Herb:
- ¼ cup chopped fresh herbs of choice, such as basil, chives, dill or parsley
Instructions
- If you're using any mix-ins, prepare them first.
- Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
- Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
- If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
- Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
- Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
- Let egg bites cool in the pan 5-10 minutes before removing them.
Spinach + Feta:
- Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
- Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
- Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
Roasted Red Pepper + Goat Cheese:
- Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
- Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
Broccoli + Cheddar:
- If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
Caramelized Onion + Gruyere:
- Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
- Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
- Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
- Once caramelized and cooled, chop onions.
- Place chopped onions in muffin cups, then top with grated gruyere.
Fresh herb:
- Remove any stems from the herbs and finely chop.
- Sprinkle in the bottom of the muffin cups.
Notes
- Blend the egg and cottage cheese mixture as smooth as you can to ensure a creamy, even texture.
- The steam from the water pan in the oven helps to create moist, sous vide-like egg bites, so don't skip it. Many ovens do not allow you to place pans on the floor of the oven, so use the lower rack for the water and the upper rack for the muffin pan.
- Even if you're using silicone, oil or spray the cups first to prevent sticking. If your muffins do stick, place the bottom of the pan in warm water to help release them.
- If you're using mix-ins, only use about 1 tsp, especially with vegetables. Then lightly tap the pan on the counter after adding the egg mixture to help distribute it. Too many vegetables and uneven egg distribution could cause the bites to fall apart.
- You can bake these in full size muffin cups (I like these silicone muffin liners). Add 5-10 minutes to the bake time.
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