This New York Times Cottage Cheese Egg Bites recipe was better than Starbucks and Costco! Plus, you get to choose the mix-ins.
This post is all about how to make NYT Cottage Cheese Egg Bites.
These Cottage Cheese Egg Bites are high in protein and insanely delicious! I promise.
I thought about trying to copycat Starbucks’ egg bites, but this New York Times recipe caught my eye because of the cottage cheese ingredient and the options for different mix-ins.
I kept these bites simple using a Mexican cheese blend I already had in my fridge, but you can use any kind, like cheddar or gruyere. Bacon, mushrooms, onions, and cooked vegetables are delicious add-ins, but they are unnecessary if you want to keep components minimal.
Once the eggs, cottage cheese, cheese, salt, and pepper are blended, begin dividing the egg batter into muffin cups. I got 15! Using silicone cups is recommended, but you can also use regular muffin liners, although they might not pop out as easily.
Check out the easy recipe steps below. And have fun sharing this gourmet breakfast on the go!
NYT Cottage Cheese Egg Bites
Ingredients You’ll Need:
- 1 Cup Cottage Cheese (full-fat is recommended)
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1.5 Cups Shredded Cheese—You can use any cheese you prefer, such as Cheddar, Monterey Jack, Gruyere, or a blend.
Optional Mix-In Ingredients:
- Cooked chopped vegetables such as mushrooms, broccoli, roasted red pepper, potato, sweet potato, or butternut squash (or a combination).
- Raw chopped vegetables such as onion, scallions, bell pepper, or spinach (or a combination).
Optional Topping Ingredients:
- Finely chopped herbs such as basil, parsley, chives, cilantro, or green onions.
- Dashes of hot sauce (I used taco sauce on mine.)
Equipment Needed:
- Food Blender or Processor (I used a Ninja blender)
- Oven
How To Make The New York Times Cottage Cheese Egg Bites, Step-by-Step
Step 1: Preheat the oven to 325 degrees F with the rack in the center position. Add muffin liners to a 12-cup muffin pan (preferably silicone muffin liners or a silicone muffin pan). Whether you use silicone or paper liners, spray each cup with non-stick cooking spray.
Step 2: Add the eggs, cottage cheese, one cup of shredded cheese, salt, and pepper to a food blender or processor. Blend on high for about 30 seconds just until the mixture is smooth and frothy. Avoid over-blending, as too much air could cause the egg bites to collapse while baking.
Step 3: Pour the egg mixture into the muffin cups, three-quarters of the way full. If using any optional mix-ins, add them to the top of each cup and gently stir them into the mixture using a chopstick or small spoon. Top each muffin cup with the remaining ½ cups of shredded cheese. I again used a spoon to cover the cheese in the egg mixture. Transfer to the oven.
Step 4: Set the oven timer for 20 minutes and then check the bites. The top of the bites might look set at this point, but if you move the pan back and forth gently, they might jiggle, which means they’ll need to cook for another five minutes. Remember, every oven works differently.
Step 5: After 25 minutes of baking, I removed the bites from the oven and allowed them to sit in the pan for another five minutes.
Step 6: Remove the egg bites from the pan and place them on a wire cooling rack. Some might need to set up for a few more minutes before serving.
Step 7: Serve the egg bites warm. I topped mine with taco sauce and thinly sliced green onions.
FAQs
What Does Cottage Cheese Do In Eggs?
The cottage cheese keeps the eggs tender while also adding more protein. Blending the eggs with the cottage cheese ensures a soft and delicate texture.
What Are Some Common Mistakes When Making Egg Bites?
Adding too much cheese can introduce too much water, resulting in a watery texture. Cheese releases liquids as it melts, so stick with 1.5 cups of shredded cheese for eight large eggs.
NYT Cottage Cheese Egg Bites
Equipment
- Food Blender or Processor (I used a Ninja blender)
- Measuring Cups and Spoons
- Muffin Baking Pan or Silicone Muffin Pan
- Muffin Liners or Silicone Liners
- Non-Stick Cooking Spray
- Oven
- Wire Cooling Rack
Ingredients
Ingredients You'll Need:
- 8 Large Eggs
- 1 cup Cottage Cheese (full-fat is recommended)
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1.5 cups Shredded Cheese – You can use any cheese you prefer, such as Cheddar, Monterey Jack, Gruyere, or a blend.
Optional Mix-In Ingredients:
- Cooked chopped Bacon or Sausage
- Cooked chopped vegetables such as mushrooms, broccoli, roasted red pepper, potato, sweet potato, or butternut squash (or a combination).
- Raw chopped vegetables such as onion, scallions, bell pepper, or spinach (or a combination).
Instructions
How To Make NYT Cottage Cheese Egg Bites, Step-by-Step
- Preheat the oven to 325 degrees F with the rack in the center position. Add muffin liners to a 12-cup muffin pan (preferably silicone muffin liners or a silicone muffin pan). Whether you use silicone or paper liners, spray each cup with non-stick cooking spray.
- Add the eggs, cottage cheese, one cup of shredded cheese, salt, and pepper to a food blender or processor. Blend on high for about 30 seconds just until the mixture is smooth and frothy. Avoid over-blending, as too much air could cause the egg bites to collapse while baking.
- Pour the egg mixture into the muffin cups, three-quarters of the way full. If using any optional mix-ins, add them to the top of each cup and, using a chopstick or small spoon, gently stir them into the mixture. Top each muffin cup with the remaining ½ cups of shredded cheese. I again used a spoon to cover the cheese in the egg mixture. Transfer to the oven.
- Set the oven timer for 20 minutes and then check the bites. The top of the bites might look set at this point, but if you move the pan back and forth gently, they might jiggle, which means they’ll need to cook for another five minutes. Remember, every oven works differently.
- After 25 minutes of baking, I removed the bites from the oven and allowed them to sit in the pan for another five minutes.
- Remove the egg bites from the pan and place them on a wire cooling rack. Some might need to set up for a few more minutes before serving.
- Serve the egg bites warm. I topped mine with taco sauce and thinly sliced green onions.
Nutrition
Final Thoughts On Cottage Cheese Egg Bites
This New York Times Cottage Cheese Egg Bites recipe was well worth trying! These high-protein bites are incredibly delicious, and you decide what type of cheese to use and whether to add additional mix-ins like bacon or sausage. Share your thoughts in the comments. Enjoy!
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