Cottage Cheese Egg Bites with Ham and Cheddar

These cottage cheese egg bites with ham and cheddar are creamy, protein rich, freezer friendly, and perfect for an easy make ahead breakfast.

These easy cottage cheese egg bites are packed with protein, filled with ham and cheddar, and perfect for stocking the refrigerator or freezer.

Egg bites are one of my favorite breakfasts to make ahead because everyone can grab a few and warm them up whenever they are hungry. They are quick, filling, and much easier than cooking eggs every morning.

Blending cottage cheese into the eggs gives them a soft, creamy texture while adding even more protein. I like using the thick cut ham labeled as Canadian bacon because the pieces are hearty and do not disappear into the eggs.

This recipe makes 24 egg bites, so it is especially helpful for feeding a larger family or preparing breakfasts for the week. We usually enjoy some right away and freeze the rest for busy mornings.

This is a great base recipe for egg bites. Change the meat, vegetables, cheese, and seasonings to create your favorite combination.

Main Ingredients and Swaps

• Eggs: This recipe uses 18 eggs to make 24 generously sized egg bites.
• Cottage cheese: Blending cottage cheese into the eggs makes them creamy, light, and protein rich. You will not notice the texture of the cottage cheese once it is blended.
• Ham: I like thick cut ham labeled as Canadian bacon. You can also use leftover ham, cooked bacon, breakfast sausage, or turkey sausage.
• Spinach: Finely chopped spinach is an easy way to add a little color and extra nutrition. It is completely optional.
• Cheddar cheese: Cheddar adds plenty of flavor, but Monterey Jack, pepper Jack, mozzarella, or a combination of cheeses would also work well.

Equipment I Use

• Blender: A blender quickly combines the eggs and cottage cheese into a smooth mixture.
• Two 12 cup muffin trays: This recipe makes 24 egg bites, so you will need two standard muffin trays.

How I Make Them

Preheat the oven to 350°F or 175°C.

Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium low speed just until the mixture is fully combined and smooth. Avoid blending longer than necessary since too much air can make the egg bites puff excessively.

Spray two 12 cup muffin trays generously with olive oil or brush each cup with melted butter. Pour the egg mixture into the muffin cups, filling each one about halfway. Divide the diced ham and optional finely chopped spinach as evenly as possible among all 24 cups.

Sprinkle the shredded cheddar cheese over the tops and bake for approximately 30 minutes, or until the centers are set. The egg bites will puff up quite a bit while baking and then shrink as they cool. This is completely normal.

Allow them to cool in the pans for several minutes before gently removing them.

Tips and Storage

• Make sure the muffin trays are coated well so the egg bites release easily. Silicone muffin trays also work particularly well for this recipe.
• Let the egg bites cool completely before transferring them to an airtight container. Store them in the refrigerator for up to four days.
• For longer storage, arrange the cooled egg bites in a freezer safe container with parchment paper between the layers. Freeze for up to three months. Thaw overnight in the refrigerator or reheat them directly from frozen until warmed through.
• This is also a great base recipe. Change the meat, vegetables, cheese, and seasonings to create different flavors using whatever you already have in the refrigerator.
• These cottage cheese egg bites have quickly become one of my favorite breakfasts to keep on hand. They are simple, flexible, and make busy mornings feel much more manageable.

Watch my YouTube video below to see how I make these creamy cottage cheese egg bites as part of my meal prep routine.

Cottage Cheese Egg Bites with Ham and Cheddar

These creamy cottage cheese egg bites are packed with protein, ham, spinach, and cheddar for an easy breakfast you can keep in the refrigerator or freezer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 24 bites

Course: Breakfast

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 18 large eggs
• 1 cup cottage cheese about 225 grams
• ½ teaspoon salt about 3 grams
• ½ teaspoon black pepper about 1 gram
• ¼ teaspoon garlic powder about 1 gram
• ¼ teaspoon onion powder about 1 gram
• 1 cup diced thick cut ham or Canadian bacon about 150 grams
• ½ cup finely chopped spinach about 15 grams, optional
• 1½ cups shredded cheddar cheese about 170 grams
• Olive oil spray or butter for greasing

Notes

• This is a great base recipe for egg bites. Change the meat, vegetables, cheese, and seasonings to create your favorite combination.
• Store cooled egg bites in an airtight container in the refrigerator for up to four days.
• Freeze them in a freezer safe container for up to three months. Thaw overnight in the refrigerator or reheat directly from frozen until warmed through.

Method

 

1. Preheat the oven to 350°F or 175°C. Spray two 12 cup muffin trays generously with olive oil or brush each cup with butter.
2. Add the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder to a blender. Blend on medium low speed until smooth and fully combined, being careful not to overblend.
3. Fill each muffin cup halfway with the egg mixture. Divide the diced ham and optional spinach evenly among the 24 cups.
4. Sprinkle the shredded cheddar cheese evenly over the tops.
5. Bake for 30 minutes, or until the centers are set. The egg bites will puff while baking and shrink as they cool. Let them cool for several minutes before removing them from the trays.

Video

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