This post may contain affiliate links. Please read our disclosure policy.
High protein cottage cheese egg bites with sausage and chives are so easy to make and they’re perfect for a quick breakfast or snack! Creamy cottage cheese, eggs, cheddar cheese, and spices are blended together until smooth and then poured into a muffin pan. They have a creamy, fluffy texture just like the Starbucks egg bites, but without needing a sous vide machine.
I’m no stranger to adding cottage cheese to egg recipes. I used it in this crustless vegetable quiche and broccoli crustless quiche. Cottage cheese gives eggs a creamier, cheesy consistency, and adds extra protein to them.
If you don’t like the “curd” texture of cottage cheese you don’t have to worry about that with these egg bites. Blending the eggs and cottage cheese gets rid of any lumps and makes them creamy and fluffy rather than airy and rubbery.
I like to use breakfast sausage to make the egg bites extra hearty, but they can easily be customized with whatever mix-ins and spices you like best. This is a great recipe to make if you meal prep and if you’re a fan of the Starbucks egg bites, these are not only more affordable and healthier, but taste better too!
Ingredient Notes and Substitutions
Eggs – You’ll use 8 whole eggs for this recipe. They’re a great source of protein and healthy fats. I haven’t made these egg bites using egg whites, but I suspect the flavor won’t be as rich, they’ll have an airy consistency and you’ll need to use more of them.
Cottage cheese – Full-fat or low-fat cottage cheese can be used. I don’t recommend non-fat cottage cheese. I find that a thicker small curd cottage cheese such as Good Culture works best for giving the egg bites a creamy consistency.
Spices – Garlic powder, onion powder, and smoked paprika add a slight smoky, garlic flavor that works well with the breakfast sausage and chives. Regular paprika can be used as a substitute.
Cheese – Cheddar cheese is the perfect flavor to pair with sausage. You can use any cheese you like or have on hand. There are suggestions listed below. Grate the cheese from the block for the best flavor and it’s a better value if you’re looking to save money.
Sausage – I used pre-cooked breakfast sausage links and sliced them into small rounds. Bilinski’s is my favorite brand. I use it in this sweet potato hash recipe. You can also buy raw breakfast sausage like I did for this tater tot breakfast casserole and cook and crumble it yourself.
Chives – Chives have a delicate onion flavor that doesn’t overpower the other flavors in the egg bites. For a stronger onion flavor you can used finely sliced green onions.
Tips for Making Egg Bites
- Blend the eggs, cottage cheese, spices, and shredded cheddar cheese together in a blender rather than whisking them. Blending will give the egg bites a creamy, soft and fluffy texture and prevents them from being rubbery.
- Blend on low speed so the egg mixture doesn’t get foamy and give the egg bites an airy consistency instead of creamy.
- Use a silicone muffin pan or muffin cups. This makes it so easy to remove the egg bites once they’re baked. You can spray a regular muffin pan with cooking spray, but you’ll still run the risk of them sticking and falling apart when you remove them.
- Add the mix-ins to the muffin pan before the egg mixture. This makes it easy to evenly divide them and you aren’t splashing egg mixture everywhere when you drop them in.
- Remove the egg bites from the oven when they’re set and golden brown around the edges. 22-25 minutes.
- Cool in the pan for 5 minutes. Doing this allows them to set up and you won’t risk of them breaking apart or burning your hands.
Recipe Variations
Vegetables – To make vegetarian egg bites saute whatever veggies you choose for a few minutes so they are soft before stirring them in with the egg mixture. Red bell pepper, chopped baby spinach, onion, and mushrooms would all work well.
Meats – Instead of breakfast sausage try, ham, bacon, chorizo for something spicy, or smoked salmon.
Starch – Add carbs to the egg bites by including hash browns, diced potatoes, or sweet potatoes. Frozen potatoes will work great. Again, saute them for a few minutes so they’re cooked.
Spices – Change up the flavor and use taco seasoning, chili powder, Italian seasoning, or dill.
Cheese – If you like creamy cheeses use goat cheese or even brie. Parmesan, gruyere, mozzarella, monterey jack, feta, and colby jack are also good options.
What to Serve with Egg Bites
Breakfast ideas – If you’re having egg bites for breakfast I recommend pairing them with carbs to make it a balanced breakfast. I like to have mine with strawberry vanilla baked oatmeal, lemon poppy seed muffins, banana muffins, pumpkin pancakes, or burrata toast.
Snack ideas – If you’re having them as a snack pair them with a bowl of berry fruit salad or winter fruit salad. They’d also go well with a couple of these oatmeal raisin cookie energy bites.
Storage and Reheating
Storage – Cottage cheese egg bites will keep in an airtight container in the fridge for up to 5 days.
Freezing – Once the egg bites have cooled completely, place them on a parchment paper lined baking sheet and stick them in the freezer until they’re solid. Transfer them to a freezer bag or other airtight container and freeze for up to 2 months.
Reheating – Reheat in the microwave for 30 seconds or from frozen for 60-90 seconds or until warmed through.
More Egg Recipes
- Southwest Turkey and Egg Breakfast Skillet
- Sheet Pan Pizza Frittata
- Spinach Bacon and Cheese Strata
- Salsa Verde Baked Eggs
Cottage Cheese Egg Bites with Sausage
Equipment
Ingredients
- 8 eggs
- 1 cup cottage cheese low-fat or full-fat. I recommend using Good Culture.
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon fine kosher salt or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup sliced cooked breakfast sausage links
- 3 tablespoons chopped chives
Instructions
- Preheat oven to 325° F. If you are using a silicone muffin pan you don't need to spray it with cooking spray. If you are using a standard muffin pan, spray the cups generously with cooking spray. It's best to use silicone to prevent sticking.
- Add the eggs, cottage cheese, cheddar cheese, salt, and spices to a blender. Blend until smooth on a low setting. Don't blend on high or the mixture will get frothy.
- Divide the breakfast sausage and chives evenly into each muffin cup. Pour the egg mixture on top filling the cups about 3/4 of the way full.
- Bake on the middle rack of the oven for 22-25 minutes or until set and lightly golden around the edges. Remove from the oven and cool in the pan for 5 minutes before removing them onto a plate or cooling rack. Serve warm or you can eat them cold straight from the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
