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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)

baby cottage cheese egg bite with a bite taken from it on top of three egg bites with mix-ins.
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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)

Ingredients

Units Scale
  • 4 large eggs
  • 1/2 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
  • 1/4 cup crumbled feta cheese

For Roasted Red Pepper + Goat Cheese:

  • 1/4 cup diced roasted red peppers
  • 3 tbsp crumbled goat cheese (or feta)

For Broccoli + Cheddar

  • 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
  • 3 tbsp grated cheddar cheese

For Caramelized Onion + Gruyere:

  • olive oil
  • 1/2 small onion, thinly sliced
  • salt + pepper
  • 3 tbsp grated gruyere cheese

For Herb:

  • 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley

Instructions

  1. If you're using any mix-ins, prepare them first. 
  2. 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.
  3. Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
  4. If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
  5. 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.
  6. 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.
  7. Let egg bites cool in the pan 5-10 minutes before removing them.

Spinach + Feta:

  1. Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom. 
  2. Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat. 
  3. Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.

Roasted Red Pepper + Goat Cheese:

  1. Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own. 
  2. Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.

Broccoli + Cheddar:

  1. 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:

  1. Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
  2. Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom. 
  3. 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.
  4. Once caramelized and cooled, chop onions.
  5. Place chopped onions in muffin cups, then top with grated gruyere.

Fresh herb:

  1. Remove any stems from the herbs and finely chop. 
  2. Sprinkle in the bottom of the muffin cups.

Equipment

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.

Find it online: https://babyledbliss.com/cottage-cheese-egg-bites/