High Protein Cottage Cheese Egg Bites
Looking for a quick, nutritious, and delicious breakfast option? Look no further! High-protein cottage cheese egg bites with bacon and cheese are the perfect solution for busy mornings. These savory egg muffins are packed with protein, easy to prepare, and can be made ahead of time. Plus, they’re versatile enough to cater to various dietary preferences and can be customized with your favorite ingredients. Let’s dive into the recipe and discover why these muffins should become a staple in your on-the-go breakfast routine.
I am not new to using cottage cheese in eggs, whether for sous vide egg bites or the instant pot crustless bacon quiche. So when I saw these silicone muffin tins, I knew I had to try making the high-protein egg muffins with cottage cheese in the pan. You can also make these egg bites in the microwave in one-cup glass bowls.
Ingredients for High Protein Egg Bites with Cottage Cheese
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- eggs
- cottage cheese
- shredded queso quesadilla or cheddar cheese (or your favorite cheese)
- bacon, cooked and crumbled
- salt and pepper or seasoning salt
- Optional: onions, diced bell peppers, spinach, or other vegetables of your choice
See recipe card for quantities.
Why Cottage Cheese?
Cottage cheese is a fantastic addition to these egg muffins for several reasons. It’s high in protein, which helps keep you full and satisfied throughout the morning. Additionally, cottage cheese adds a creamy texture and subtle tangy flavor to the muffins. It’s also a great way to sneak in some extra nutrients, as cottage cheese is rich in calcium, B vitamins, and probiotics.
Instructions for How to Make High Protein Cottage Cheese Egg Bites
Start by preheating your oven to 375°F (190°C). Grease a 12-cup silicone muffin pan or line a metal muffin tin with silicone muffin liners for easy removal.
- Cook the Bacon: In a skillet, cook the bacon until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- Puree the Cottage Cheese: Puree the cottage cheese into a smooth mixture in a blender with a cup blender.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper. Make sure the mixture is well combined.
- Fill the Muffin Cups: Add crumbled bacon pieces and shredded cheese to each muffin cup. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. The mixture should yield approximately 12 muffins.
5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Allow the high protein egg muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature.
Cottage cheese egg muffins with bacon and cheese are a delicious, protein-packed breakfast option that’s easy to make and perfect for meal prep. With endless customization possibilities, you can tailor these muffins to your liking and dietary needs. Give this recipe a try and enjoy a tasty, nutritious start to your day!
Feel free to share your own variations and tips in the comments below. Happy cooking!
Hint: Allow the egg muffins to cool completely before storing them. This prevents condensation, which can make the muffins soggy.
Substitutions for Cottage Cheese Egg Muffins with Bacon and Cheese
Whether due to dietary restrictions, personal preferences, or simply the availability of ingredients, here are some great substitutions you can make for the cottage cheese egg muffins with bacon and cheese recipe:
Dairy Substitutions
- Cottage Cheese:
- Greek Yogurt: Provides a similar creamy texture and high protein content.
- Ricotta Cheese: Another creamy option with a slightly different flavor profile.
- Silken Tofu: For a dairy-free alternative, silken tofu works well to provide creaminess.
- Cheddar Cheese:
- Mozzarella: Mild flavor and good melting properties.
- Feta Cheese: Adds a tangy and salty flavor.
- Daiya or Other Vegan Cheese: For a dairy-free option.
Meat Substitutions
- Bacon:
- Turkey Bacon: Lower in fat and calories compared to traditional bacon.
- Ham: Diced ham is a great alternative with a similar smoky flavor.
- Chicken or Turkey Sausage: Adds protein and flavor.
- Vegetarian Bacon or Sausage: For a meat-free version, there are several good plant-based options available.
Vegetable Substitutions
- Green Onions:
- Chives: Offer a milder onion flavor.
- Leeks: Add a subtle onion-like taste.
- Add-ins:
- Bell Peppers: Add sweetness and crunch.
- Spinach or Kale: For extra greens and nutrients.
- Mushrooms: Provide a savory, umami flavor.
Egg Substitutions
- Eggs:
- Egg Whites: For a lower cholesterol option, use egg whites or an egg substitute.
- Flaxseed or Chia Eggs: For a vegan option, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken.
Seasoning Substitutions
- Salt and Pepper:
- Herbs and Spices: Use fresh or dried herbs like basil, oregano, thyme, or spices like paprika, garlic powder, or onion powder to add flavor.
- Cheese Variations:
- Parmesan: Adds a nutty, salty flavor.
- Swiss: Offers a sweet, nutty taste.
- Pepper Jack: For a spicy kick.
Variation Ideas of Egg Bites with Cottage Cheese
These egg muffins are incredibly versatile and can be customized to suit your taste preferences or dietary needs. Here are a few ideas:
- Vegetarian: Skip the bacon and add more veggies like mushrooms, tomatoes, or zucchini.
- Spicy: Add a dash of hot sauce or chopped jalapeños for a spicy kick.
- Herbs: Incorporate fresh herbs like parsley, cilantro, or basil for added flavor.
- Different Cheeses: Swap out cheddar for mozzarella, feta, or pepper jack to change up the flavor profile.
See this Starbucks bacon and gruyere egg bites copycat recipe on on my website!
Equipment
Get the silicone muffin pan or blender I use to make the egg bites recipe with cottage cheese for your weekly breakfast.
Storage and Reheating Tips
One of the best things about these cottage cheese egg muffins is that they can be made ahead of time and stored for later. Here’s how:
- Refrigeration: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20-30 seconds before eating.
- Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, microwave frozen muffins for about 1-2 minutes or until heated through.
Top tips
- Avoid Overheating: Be cautious not to overheat the muffins, as this can make them rubbery or dry.
- Check for Doneness: Ensure the muffins are heated evenly. If reheating multiple muffins, you may need to adjust the heating time.
- Moisture Retention: Covering the muffins with a damp paper towel in the microwave can help retain moisture.
- Batch Preparation: If you often have busy mornings, consider making a large batch of these muffins and storing them in both the refrigerator and freezer for easy access.
- Reheating in Batches: If reheating several muffins at once, arrange them in a single layer and ensure they are evenly spaced to promote even heating.
- Make them in the microwave: Checkout the individual microwave cottage cheese egg bites for a fast way to make individual servings.
FAQ
Egg bites will keep for up to five days in the fridge.
Related High Protein Breakfast Ideas
Looking for other high protein recipes like this? Try these:
Pairing with Other Breakfast Recipes
These are my favorite dishes to serve with these bacon and cheese egg bites:
High-Protein Cottage Egg Bites
Ingredients
- 8 eggs
- 1 cup cottage cheese
- 1 cup shredded cheese Queso Quesadilla, Swiss, Havarti or Monterey Jack cheese
- 6 slices bacon fried and crumbled
- Salt and Pepper
- Cooking Spray
Instructions
- Start by preheating your oven to 375°F (190°C). Grease a 12-cup silicone muffin pan or line a muffine tin with silicone muffin liners for easy removal.
- In a skillet, cook the bacon until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- Puree the cottage cheese in a blender.
- In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper. Make sure the mixture is well combined.
- Fill each muffin cup with shredded cheese and bacon. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. The mixture should yield approximately 12 muffins.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature.
Notes
- Refrigeration: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20-30 seconds before eating.
- Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, microwave frozen muffins for about 1-2 minutes, or until heated through.
Nutrition
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Love this! Easy protein breakfast that my boys love.