Fluffy and protein packed cottage cheese egg bites with goat cheese and potatoes. These easy to meal prep egg bites are the perfect breakfast on the go, or easy protein packed snack. They are flavorful from the seasoned potatoes, creamy goat cheese, and herby chives. 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.
Why you will love these cottage cheese egg bites with goat cheese and potatoes
Easy: You only need a handful of ingredients and about 40 minutes to make these egg bites.
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.
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.
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.
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.
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!
Cottage Cheese Egg Bites with Goat Cheese and Potatoes
Ingredients
- 5 Eggs
- 2-3 Yukon Gold potatoes cut into small bite sized pieces
- 1 C. Cottage cheese
- 1 Tbsp. Chives finely chopped
- Salt and pepper to taste
- 1/2 of a yellow onion diced
- 2 Garlic cloves
- 2 oz. Goat cheese
- 1/2 C. Milk
- 1/2 tsp. Smoked paprika
- 1 Tbsp. High Heat Oil such as avocado oil
- 1/2 C. Parmesan cheese grated
Instructions
- Preheat oven to 350 degrees F. Grease a muffin tin well.
- Add oil to a skillet and heat over medium heat. Add onions, potatoes, and smoked paprika and cook until tender, about 10-15 minutes, stirring occasionally. Season with salt and pepper to taste. Add in garlic and cook 2 more minutes. Divide the potatoes into 9 muffin tins.
- In a blender, add the eggs, cottage cheese, milk, salt and pepper. Blend until smooth. Pour the egg mixture over the potatoes in the muffin tins. Gently stir each egg bite to combine the potatoes and eggs. Sprinkle on the chives and then a little Parmesan cheese.
- Bake for 15-20 minutes or until the eggs are set. Enjoy!
