These healthy egg bites with cottage cheese and potatoes are fluffy and protein packed. Each egg bite has about 13 grams of protein to start the day off right. They are easy to meal prep, and make for the best breakfast on the go, or easy protein packed snack. These cottage cheese egg bites are flavorful from the seasoned potatoes, creamy goat cheese, and herby chives. You can make them in advance and freeze them or eat them fresh from the oven!

As a busy mom, mornings can be a bit chaotic at times. And getting a healthy breakfast is not easy. Or sometimes I want a quick and easy snack that has protein it to keep me going through the day. And these cottage cheese egg bites work perfectly for both breakfast and a snack! They freeze well, so you can make them in advance and store them in the fridge for a few days, or the freezer for a few months.

The added cottage cheese in these egg bites boost the protein but also adds to the texture. They come out light and fluffy. And even if you are not big on cottage cheese, it is all blended together with the eggs and milk, so you would never know the cottage cheese is there! My egg and cottage cheese potato casserole is similar to this egg recipe, but instead of creating one large casserole, these are easy-to-eat on the go egg bites.

All the ingredients laid out to make the egg bites with cottage cheese and potatoes.

Why you will love these healthy egg bites with cottage cheese and potatoes?

Easy: You only need a handful of ingredients and about 40 minutes to make these egg bites. They are made in a muffin tin (you can use a metal or silicone mold), and will last for a few days in the fridge in an air tight container.

Meal-prep friendly: These cottage cheese egg bites can be made in advance and placed in the freezer for 2-3 months. Or the fridge for 2-3 days. They are perfect for an easy breakfast or snack in the go!

Protein Packed: Thanks to using both eggs and cottage cheese, each egg bite is packed with protein. Each egg bite about has about 13 grams of protein!

Delicious: The fluffy eggs, seasoned potatoes, goat cheese, chives and sprinkle of parmesan cheese brings so much flavor and goodness to this tasty breakfast or snack.

Up close shot of the potatoes being sauteed in the skillet for the protein egg bites.

How to store these cottage cheese egg bites

After cooling the egg bites, store them in an air tight container in the refrigerator for about 3 days. You can eat them cold, or place them in the microwave for a a minute or two to warm them back up. This is my recommend way to store them.

You could freeze the bites, but I found the texture is not as good once frozen. If you do choose to freeze, wrap each egg bite individually in saran wrap and place in a large zip lock bag, labeled with the date. You can keep the egg bite in the freezer for 2-3 months.

When ready to eat the these protein packed egg bites, you can place directly frozen into the microwave for about 60-90 minutes or until heated all the way through. Be careful not to over heat them in the microwave as this might cause the egg to get bouncy and lose its fluffy texture.

How to keep the egg bites from sticking to the muffin pan

In order to keep the egg bites from sticking to a metal muffin pan, you will need to make sure that you are using a good non-stick muffin tin. You will also need to be sure to grease each muffin tin well prior to adding the cottage cheese egg mixture.

You could also use a silicone muffin tin or silicone muffin liners.

Ingredients needed to make these baked egg bites

Eggs: You will need 5 eggs to make these egg bites.

Yukon Gold Potatoes: Two or three small Yukon gold potatoes are cut into small bite size pieces. You can swap the Yukon gold for red potatoes if you wish.

Cottage Cheese: Cottage cheese is blended with the eggs to boost protein and add a fluffy texture to the egg bites. You will also be able to use less eggs since the cottage cheese add volume to the egg bites.

Yellow Onion: Half of a diced yellow onion is sauteed down with the potatoes to add to the flavor of the egg bites. You can use sweet or white onion as a substitute.

Garlic cloves: 2 minced garlic cloves boost the flavor the potato and goat cheese egg bites.

Milk: Adds to texture of the eggs to help make them fluffy. You can use any percentage milk you would like. I use 2% milk for this recipe.

Goat Cheese: Plain goat cheese adds a creamy and slightly tangy flavor to these potato egg bites. You could replace the goat cheese with feta if you wish. You could also swap for another favorite cheese of yours! Cheddar, Monterey jack, or gruyere cheese would all make for delicious cottage cheese egg bites.

Parmesan Cheese: A little grated parmesan cheese on top of the egg bites adds a salty and cheesy flavor. You can omit if needed.

Fresh Chives: The herby chives add flavor and complement the other ingredients.

Smoked Paprika: Adds flavor to these cottage cheese egg bites. You can replace it with regular paprika in needed.

High Heat Oil: A high heat oil is needed to sauté the potatoes and onions. Avocado oil is my personal favorite, but you can use grapeseed, safflower, sunflower or vegetable oil.

Salt and pepper: Enhances and adds flavor.

The egg bites in a muffin tin with parmesan cheese on top before being baked.

The cooked cottage cheese egg bite right from the oven in the muffin tin.

Tips and tricks for success

Cut the potatoes into very small bite size pieces. This will not only help speed up the cooking process, but also it works better in the egg bites. Large potato chucks can impact the structure of the egg bites.
You will need to use a good non-stick muffin pan that is well greased or use silicone liners to make sure that these egg bites come right out after baking.
You can make roughly 9 large egg bites or 12 smaller ones, depending how full you fill the muffin tins with the egg mixture.
Be careful to not over bake the egg bites. You will want to remove them from oven just as the egg has fully set.
If you want to add in other veggies, feel free! You can personalize these egg bites by adding in chopped spinach, bell pepper or any other veggie you love!
You can store the egg bites in an airtight container for in the refrigerator for up to 3 days. Or you can freeze these by letting the egg bites cool completely, then wrap them in plastic wrap or parchment paper. Place in a freezer safe bag for up to 2-3 months. To reheat, remove the plastic wrap/parchment paper. Microwave on defrost for 2-3 minutes or until the egg bite is fully heated all the way through.

If you give these cottage cheese egg bites with goat cheese and potatoes a try, let me know your thoughts in the comments below. I appreciate your feedback!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love cottage cheese egg bites as much as I do!