Egg Bites Recipe
These creamy egg bites with cottage cheese and sausage are my go-to breakfast meal prep—easy, fluffy, and better than Starbucks egg bites. Cottage cheese creates a creamy texture, blending ensures a smooth consistency, and a gentle oven temp gives you soft, custardy results—no water bath needed.
Servings: 6
Ingredients
- 8 large eggs
- ½ cup cottage cheese
- Pinch of salt
- ½ lb ground breakfast sausage or ground pork sausage browned and cooked through
- ½ cup shredded sharp Cheddar cheese
Instructions
- Preheat oven: Preheat oven to 325°F. Place a 12-cup silicone muffin pan on a half sheet pan.
- Blend mixture: Add eggs, cottage cheese, and salt to a blender. Blend until smooth and fully combined, about 10 - 15 seconds.
- Fill cups: Add about 1 tablespoon of cooked sausage to each muffin cup. Pour the egg mixture in, filling just below the top, then sprinkle with shredded Cheddar cheese.
- Bake & cool: Bake for 20–23 minutes, until centers are set. Let cool for a few minutes, then remove from the pan. Serve warm or store in the fridge for up to 3–4 days.
Notes
- Blend until fully smooth - This is what creates that creamy, custardy texture (otherwise they turn out eggy or grainy).
- Stir before pouring - The mixture gets foamy after blending—stirring ensures you don’t pour just foam and end up with uneven texture.
- Don’t overbake - Pull them when just set. This is the difference between creamy egg bites and rubbery ones.
- Use a silicone muffin mold (or well-greased pan) - This prevents sticking and helps them come out cleanly without breaking.
Nutrition
Serving: 2egg bites | Calories: 254kcal | Carbohydrates: 1g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 447mg | Potassium: 200mg | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 1mg
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