These egg muffins or egg bites have a silky smooth and soft texture and taste better than store bought ones. They are also high protein, low carb and keto-friendly. You only need 3 ingredients to make them and you can easily customize them with different mix-ins. They also store well for a quick breakfast, lunch or snack.
A stack of four Cottage Cheese Egg Muffins

These egg muffins taste very much like sous vide egg bites but without all the work and are much cheaper to make at home. They have such a wonderful smooth and soft texture as a result of adding in the cottage cheese. You can eat them plain or add other mix-ins.

Ingredients

  • Eggs
  • Cottage Cheese
  • Salt or Shredded Cheese

Eggs: The base of the egg bites are eggs mixed with a little cottage cheese to give them a super soft and silky texture.

Cottage cheese: You can use any cottage cheese such as 1% or 4%.

Salt or Shredded Cheese: A little salt is added to taste. You can also add shredded cheese instead in which case I would omit adding salt because the cheese adds enough salt.

Optional Mix-Ins: You can add shredded cheese, chopped spinach, chopped peppers, bacon, cooked sausage and more.
An egg muffin cut in half

How to Make Egg Muffins

  • Add eggs, cottage cheese and salt to a blender and blend until smooth. Stir in any mix-ins.
  • Pour batter into your prepared muffin pan and bake until lightly golden around the edges and cooked through.
  • Allow the egg bites to cool slightly before removing from the pan.

Egg muffins on a cooling rack

Expert Tips

  • You can also cook these in an Instant Pot.
  • I like using a silicone muffin pan so that these pop out easily, but they can also be baked in a regular muffin pan. If you have problems with them sticking in a regular muffin pan you can line your muffin pan with parchment cupcake liners.

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5 from 1 vote

3 Ingredient Cottage Cheese Egg Muffins

These cottage cheese egg bites or egg muffins are so much better than store bought ones and easy to make. They need just 3 ingredients to make them and you can also customize them with other mix-ins. The texture is soft, silky and smooth. These egg bites are also low carb, high protein and keto-friendly.
Servings: 10 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 8 large eggs
  • 1 cup (246g) cottage cheese
  • 1/4 tsp salt, or to taste

Instructions
 

  • Preheat oven to 325°F (163°C). Set aside a silicone muffin pan. You can also use a standard metal muffin pan but I find that sometimes the egg muffins will stick a little with a metal muffin pan. If using a regular metal muffin pan, make sure it is well-greased or line it with parchment cupcake liners. You do not need to grease a silicone muffin pan.
  • Add eggs, cottage cheese and salt to a blender and blend until smooth. If adding any mix-ins, stir them in at this time.
  • Pour the egg batter into your muffin cavities, filling them about 7/8 full.
  • Bake muffins for about 20-25 minutes or until the edges are lightly browned and the muffins are cooked through. Let the muffins cool slightly in the muffin pan until they are no longer too hot to touch. Then remove them from the muffin pan. The egg muffins are best enjoyed warm. Store any uneaten egg muffins in an airtight container in the fridge or freezer.

Notes

  • Optional Mix-Ins: You can add about 1/2 cup of different mix-ins like shredded cheese, finely chopped spinach or peppers, or chopped cooked sausage or bacon. If adding shredded cheese, you can omit or reduce the salt added to the muffins.
  • I use this silicone muffin pan.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1muffin, Calories: 77kcal, Carbohydrates: 2g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Sodium: 215mg, Sugar: 1g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!