Short, Catchy Intro
So you want breakfast that feels impressive… but requires the effort level of pouring cereal? Perfect. These 2-Ingredient Cottage Cheese Muffin Tin Egg Bites are basically the breakfast equivalent of showing up put together when you absolutely did not feel put together.
They’re fluffy, creamy, high-protein, and dangerously easy. Like “why did I ever buy expensive egg bites” easy. You mix, pour, bake — and suddenly you’re the person who meal preps.
Honestly, this recipe feels like cheating. But we’re okay with that.
Why This Recipe is Awesome
First — two ingredients. That’s it. No flour, no complicated steps, no weird things hiding in your pantry from 2017.
Second, the texture is unreal. Blended cottage cheese melts into the eggs and creates that soft, custardy Starbucks-style bite. Fancy energy. Minimal effort.
Third, they’re meal prep royalty. Make one tray and breakfast is solved for days. Future you will be extremely grateful.
They’re also customizable. You can keep them plain, make them cheesy, add veggies, go bacon mode… it’s basically a breakfast template.
Big win: high protein, low effort, freezer friendly. That’s the holy trinity.
Ingredients You’ll Need
- 6 large eggs — the structure, the fluff, the main character.
- 1 cup cottage cheese — the secret ingredient that makes everything creamy and soft instead of dry and disappointing.
Optional upgrades (strongly encouraged):
- Salt and pepper
- Shredded cheddar or mozzarella
- Bacon bits
- Spinach
- Diced peppers
- Green onions
Plain version = clean meal prep. Loaded version = brunch energy.
Step-by-Step Instructions
- Preheat oven to 180°C / 350°F. Yes, actually do this first. We’re not improvising today.
- Add eggs and cottage cheese to a blender.
- Blend until smooth and slightly frothy. This step creates the signature fluffy texture.
- Grease a muffin tin generously. Eggs stick. Eggs always stick. Respect the grease.
- Pour mixture into muffin cups about ¾ full.
- Add toppings if using. Sprinkle like you know what you’re doing.
- Bake 18–22 minutes until set and lightly golden.
- Let cool 5 minutes before removing. They firm up and release easier.
Key tip: blending is what transforms these from “egg muffins” into café-style egg bites.
Common Mistakes to Avoid
Skipping the blender. Technically allowed. Emotionally disappointing.
Not greasing enough. This turns removal into a stressful life event.
Overbaking. Eggs go from fluffy to rubber faster than you expect. Keep an eye on them.
Overfilling the cups. They puff. Overflow happens. Drama happens.
Using watery cottage cheese without blending well. Smooth texture matters.
Alternatives & Substitutions
No cottage cheese? Greek yogurt works. Texture is slightly different — still good, just less creamy.
Want dairy-free? You can make blended egg bites with veggies only. Texture becomes lighter and more omelet-like.
Flavor variations are endless:
- Cheddar + bacon = classic comfort
- Spinach + feta = brunch café vibes
- Mozzarella + tomato = pizza breakfast energy
- Hot sauce + pepper jack = bold version
IMO: cheddar is the safest crowd favorite and always works.
FAQ (Frequently Asked Questions)
Can I make these without a blender? Yes, but texture becomes more egg-muffin than egg-bite. Still edible. Less magical.
Can I freeze them? Absolutely. Freeze, reheat, pretend you have your life together.
How long do they last in the fridge? About 4 days in an airtight container.
Can I use egg whites only? Yes. Texture becomes lighter and slightly less creamy but still great.
Why are mine watery? Some cottage cheese brands have more moisture. Blend well and bake slightly longer.
Can I make them in silicone molds? Highly recommended. Easier release, less stress.
Air fryer possible? Yes. Use silicone molds around 160°C / 320°F.
Print2-Ingredient Cottage Cheese Muffin Tin Egg Bites
Fluffy high-protein muffin tin egg bites made with just eggs and cottage cheese. Starbucks-style texture, perfect for meal prep, freezer friendly, and endlessly customizable.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 egg bites
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
6 large eggs
1 cup cottage cheese
Optional: salt
Optional: pepper
Optional: shredded cheese
Optional: bacon bits
Optional: spinach or peppers
Instructions
1. Preheat oven to 180°C / 350°F
2. Blend eggs and cottage cheese until smooth
3. Grease muffin tin well
4. Pour mixture ¾ full
5. Add toppings if using
6. Bake 18–22 minutes until set
7. Cool 5 minutes then remove
Notes
Blend for creamy Starbucks texture
Do not overbake
Grease pan generously
Store 4 days fridge
Freeze up to 2 months
Final Thoughts
These egg bites are one of those recipes you make once… and then they quietly become part of your routine. They’re simple, reliable, and surprisingly satisfying.
They solve breakfast, help with protein goals, and make mornings easier without requiring motivation — which, let’s be honest, is priceless.
Once you start making them, you’ll experiment. Different cheeses. Different fillings. Random fridge combinations that somehow work.
That’s the beauty of this recipe. It’s flexible, forgiving, and consistently good.
So make a batch, store them, reheat them, and enjoy the feeling of opening your fridge and seeing breakfast already handled.
Now go impress someone — or just future you at 8am. That counts more anyway.
