High Protein Cottage Cheese Breakfast Egg Bites
If you’re tired of skipping breakfast or relying on drive-thru runs, these High Protein Cottage Cheese Breakfast Egg Bites will change your mornings. They’re a Starbucks egg bites copycat recipe — creamy, fluffy, and full of flavor — but made right at home with simple ingredients and a velvety texture you’ll absolutely love.
If you know me, you know I’m all about an easy, protein-packed twist on a classic breakfast. And these cottage cheese egg bites are absolutely my jam. I swear, this flavor combo hits every note; like my High Protein Overnight Oats and my Taiwanese Breakfast Egg Pancakes (Dan Bing) are regulars around here.
For this high-protein, healthy breakfast, I’m leaning on whole eggs, cottage cheese, vegetables, and mozzarella cheese to get that rich, velvety texture that makes every bite melt in your mouth. And instead of fussing with a sous vide, we’re baking them right in a muffin tin — which not only keeps things simple, but also gives us those perfectly golden, fluffy tops. You know, the ones that make you go, Yummm!
The best part? These little egg cups are ideal for meal prep and busy mornings. Just store them in an airtight container, and you’ve got a quick breakfast ready to grab all week long.
This post is sponsored by Happy Egg. All opinions are 100% mine.
Why Happy Egg
I recently attended The Fresh Air Retreat and one of the many delicious meals was hosted by Happy Egg Co. I learned that Happy Egg collaborates with over 180 caring family farms across the Midwest to produce high-quality, free range eggs. Their Happy Hens spend their days outside, soaking up sunshine and fresh air, which creates that rich, tasty orange yolk inside every shell. With Happy Eggs, the difference isn’t just something you can see — it’s something you can truly taste in every bite!
Lets Make this High Protein Cottage Cheese Egg Bites Recipe!
- Prepare Egg Mixture: Mix eggs, cottage cheese, shredded mozzarella cheese, garlic powder, salt, and pepper in a bowl until smooth.
- Prepare Veggies: In a cooking pan, cook onion, red bell pepper, meat of choice, and spinach until soft. Then remove excess water.
- Fill the Muffin Pan: Combine egg mixture and veggie mixture together. Pour evenly into muffin cups until about 3/4 full.
- Bake: Bake at 350F for about 30 minutes, or until the eggs are set.
Storage & Meal Prep
Store your breakfast egg bites in an airtight container in the fridge for up to 5 days.
To Reheat: Reheat gently in the microwave for 30-60 seconds, or cook in the air fryer until warm. They also freeze well — just thaw overnight in the fridge before reheating.
Key Ingredient Notes & Substitutions
- Large Eggs – I highly recommend using high quality eggs for this recipe. 8 Large eggs fit perfectly in a 12-count muffin tin.
- Cottage Cheese – add extra protein to the breakfast bites.
- Onion – Red, white, yellow or sweet onion all work in this recipe. If you don’t like onions you can leave them out.
- Red Bell Pepper – red, yellow, orange, or green pepper all work in this recipe. You can also try mushrooms, corn, carrots, or zucchini.
- Spinach – try other leafy greens like kale, Swiss chard, or collard greens. I recommend chopping the veggies into small pieces so it is easier to fit into the muffin cups.
- Turkey – bacon, ham, sausage, or chorizo are all good protein choices.
- Swap the Cheese – gruyère cheese, Monterey Jack, cheddar cheese, or even a smoky gouda all work beautifully.
- Make it Vegetarian – skip the meat and add more veggies of your liking.
Here are more photos from the Fresh Air Retreat!
The Fresh Air Retreat was organized by the incredible Liz Della Croce from The Lemon Bowl and Lauren Grier from The Curious Plate, and would not have been possible without the amazing sponsors: Butterball, Current Backyard, Grocers List, Happy Egg, Mediavine, SweeTango, and Kaitlin Janes.
In just a few days, I learned so much from fellow food bloggers and content creators. It was such an incredible experience and I am so grateful to be part of this amazing opportunity. I left the retreat feeling inspired and motivated. I can’t wait to grow and share more with you in the future!
During the retreat, all dishes were prepared by Chef Trimell Hawkins , including this delicious chilaquiles made with fried egg, avocado creama, salsa roja, smoked paprika oil, micro pico, and cilantro. All photos were taken by the talented Laura Costa.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
High Protein Cottage Cheese Breakfast Egg Bites
Ingredients
- 8 whole Happy Egg Heritage eggs
- 1 cup cottage cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp cooking oil
- ¼ onion, diced
- 1 red bell pepper, chopped
- 5-6 oz turkey breast slices, chopped
- 6 oz spinach
Instructions
- Preheat the oven to 350℉. Then grease your muffin tin with cooking spray.
- In a bowl, add the eggs, cottage cheese, shredded cheese, garlic powder, salt, and pepper. Whisk until smooth. For a more velvety texture, use a blender or food processor and blend under smooth. Set it aside.
- In a cooking pan, heat 1 tbsp of cooking oil over medium heat. Add onion and red bell pepper. Cook for 1-2 minute until soft. Then add chopped turkey slices and spinach. Sauté for a few minutes until spinach is just wilted. Turn off the heat and remove excess water from the veggie mix.
- Evenly distribute the veggie mixture between 12 muffin cups. Then pour the egg mixture evenly into muffin cups (about 3/4 full).
- Bake on the middle rack for about 30 minutes, or until the eggs are set. Let the egg bites cool slightly, remove, and enjoy!
