Fluffy, protein-packed egg bites, without cottage cheese, you can make ahead and keep stocked in the fridge or freezer for busy mornings. This version skips the cottage cheese, which is common in many recipes. Instead we're using Greek yogurt or sour cream for that same creamy texture, no blender required.
Quick Summary:
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes
- Yield: 12 pieces
- Calories: 137 each
- Dietary Info: High protein, gluten free, freezer friendly, no cottage cheese
- Cook Method: Oven-baked
- Difficulty: Easy
- Flavour Profile: Savoury, herby, a little tangy
Summarize & Save This Content On
Cottage cheese is often added to create a fluffy texture and for extra protein. For those who don't like cottage cheese, or don't have it on-hand, I've created this cottage cheese-free version. Just as fluffy, just as much protein and you skip the step of having to blend the mixture smooth. If you love easy egg recipes, you might want to try my Baked Vegetable Frittata or Spanish Zucchini Omelette Recipe.
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Why You Will Love This Recipe
No Cottage Cheese Needed: A lot of egg bite recipes call for blended cottage cheese and many people don't care for it or just don't have it on-hand. But a bit of Greek yogurt or sour cream gives you the same creamy texture, no blender, no curdled bits.
Great for Meal Prep: Make a batch on the weekend and keep them in the fridge or freezer for grab-and-go breakfasts all week.
Totally Customizable: Swap the sausage, cheese, and vegetables for whatever you have on hand. See below for variation suggestions.
🥘Ingredients and Substitutions
Eggs: The base of every batch, 10 large eggs.
Greek Yogurt or Sour Cream: Stands in for cottage cheese, whisked right into the eggs for a creamy texture. You could also use the same amount of milk or cream.
Dijon Mustard: Adds a little depth and tang to the egg mixture. Grainy mustard works as well or you can leave it out if you don't have any on-hand.
Italian Turkey Sausage: Chicken or pork sausage both work well too, or leave it out for a vegetarian version. See variations below.
Red Pepper: Any colour bell pepper works.
Feta: Goat cheese is a nice swap if you want something milder.
Basil: Fresh is best, but dried works too, use about 2 teaspoons.
For a complete list of ingredients see the recipe card below.
Variations
Here are some of my ingredient combo recommendations but the possibilities are endless. Fill the cups about ½ to ⅔ full of your chosen veggies, meat, cheese etc. Then fill with the egg mixture.
Spinach, Sun-Dried Tomato & Feta: 1 cup baby spinach, chopped, ⅓ cup sun-dried tomatoes, chopped, 1 cup crumbled feta or goat's cheese.
Bacon, Cheddar & Caramelized Onion: 6 slices bacon, cooked and crumbled (about ¾ cup), 1 cup shredded cheddar, ½ cup caramelized onion.
Broccoli, Smoked Cheddar & Dijon: 1 cup broccoli, cooked and chopped, 1 cup smoked cheddar, grated, 1 tablespoon grainy Dijon mustard.
Spicy Red Pepper & Pepper Jack: 1 cup red pepper, small dice, 1 cup pepper jack, grated, hot sauce to taste.
Mushroom & Swiss: 1 cup mushrooms, sautéed and chopped, 1 cup shredded Swiss.
Ham, Green Pepper & Onion: 1 cup diced ham, ½ cup diced green pepper, ½ cup cooked, diced onion, ½ cup shredded cheddar, optional. I have a version of these called "Denver-Style" on page 17 of my new cookbook!
Chorizo, Smoked Paprika & Manchego: 1 cup cooked or dried chorizo, crumbled or diced small, ½ teaspoon smoked paprika, 1 cup grated Manchego.
Fresh Herb & Goat Cheese: ¼ cup mixed fresh herbs (parsley, dill, chives), chopped, 1 cup crumbled goat cheese.
If you are looking for a different kind of baked egg breakfast, try my Vegetable Shakshuka recipe. It's a crowd pleaser!
🔪How to Make Egg Bites
Step 1: Whisk together eggs, yogurt, Dijon, salt and pepper.
Step 2: Evenly distribute flavour ingredients to ½ to ⅔ full.
Step 3: Evenly distribute egg mixture into the 12 cups and bake at 350 F until set, 25-30 minutes.
For detailed instructions see the recipe card below.
If you don't have a muffin pan try this Bacon and Tomato Fritatta instead.
Expert Tips
Keep the Heat Low: Baking at 325°F instead of a higher temperature is what lets these cook gently without a water bath. If you find they brown too much (especially if using a metal pan) try the next batch at 300°F. The bake time may need to be increases slightly.
Don't Overfill: Fill the cups about ⅔ full with the mix-ins so there's room for the egg to puff without spilling over.
Expect Some Deflating: Egg bites puff up in the oven and settle a little as they cool, this is completely normal.
Extra Egg Mix: If you have extra egg mix due to a smaller muffin tin size, save the mixture to make an omelette or an egg scramble. Keep in mind you can fill the cups to ¾ full. They will puff up but shouldn't overflow if you don't fill them to the top.
❄️ Storage and Freezing
Fridge: Store egg bites in an airtight container in the fridge for up to 4 days.
Freezer: Let the egg bites cool completely, then freeze them in a single layer on a baking sheet until firm, about an hour, before transferring to a freezer bag or airtight container. This keeps them from sticking together so you can grab just a few at a time. They'll keep for up to 2 months in the freezer.
Reheating: Microwave from frozen or chilled in 20 to 30 second bursts until warmed through, they can turn a bit rubbery if overheated, so check often. From the fridge, a 20 second burst is usually enough. You can also reheat them in a 325°F oven for about 10 minutes if you're already using it for something else.
Recipe faqs
Yes, metal or silicone both work well. Just make sure to grease it generously, metal pans can be a bit more prone to sticking than silicone. You can also line them with paper or silicone liners.
Yes, you can bake this as one big egg bake instead. Pour the filling and egg mixture into a greased 9-inch pie dish or 8-inch square baking dish. It will take longer than individual egg bites, closer to 35 to 45 minutes at 325°F, start checking around the 30 minute mark and look for the same set, no-longer-jiggly centre you'd look for in the muffin version.
Yes they freeze perfectly although the texture will be less fluffy and tender. Wrap individually or freeze in a single layer in an airtight container. Thaw overnight in the fridge and reheat in the microwave in short bursts or in a 350F oven for 10 minutes.
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📖 Recipe
Easy Egg Bites - No Cottage Cheese
Ingredients
Egg Base
- 10 large eggs
- ½ cup plain Greek yogurt or sour cream (avoid 0% fat)
- 2 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sausage, Red Pepper, Feta & Basil
- 3 Italian turkey sausages, 250g/8oz, casings removed, cooked and crumbled
- ½ cup red pepper, small dice (about ½ a pepper)
- 1 cup crumbled feta
- 2 tablespoon fresh basil, chopped (or 2 teaspoon dried)
Instructions
- Preheat oven to 325°F and generously grease a 12-cup muffin tin, silicone or metal, both work.
- Remove the sausages from their casings and cook in a skillet over medium heat, breaking it into small crumbles as it browns, 6 to 8 minutes. Let cool slightly.3 Italian turkey sausages,
- While the sausage is cooking, whisk together the eggs, yogurt or sour cream, Dijon, salt and pepper. Chop the red pepper and basil and crumble the feta.10 large eggs, ½ cup plain Greek yogurt or sour cream (avoid 0% fat), 2 tsp Dijon mustard, ½ tsp salt, ¼ tsp black pepper, ½ cup red pepper, 2 tbsp fresh basil, 1 cup crumbled feta
- Once the sausage has cooled slightly, divide it, the red pepper, feta and basil between the cups, about ⅔ full.
- Pour the egg mixture evenly into each cup, about ¾ full. If you are using a smaller sized muffin tin you may have some extra. Save it for an omelette or egg scramble.
- Bake for 25 to 30 minutes, or until set. Metal tins tend to bake a bit faster than silicone, so start checking around the 20 to 25 minute mark if you're using metal.
- When they come out of the oven use a butter knife to loosen from the pan. Serve warm, or refrigerate or freeze for later.
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Darcia says
Like the recipe, there are some typos in the directions ie. step #7 should come before steps 5 & 6.
Andrea says
Thanks for pointing that out. It's been fixed.
Deb Lowry says
Sitting here in Napanee on a rainy Saturday morning, reading the Kingston Whig Standard … thanks to the article about your first cookbook, I’ve signed up for your newsletter, will check out your recipes and I’ll pop in to Ellena’s to get your cookbook.
Andrea says
How wonderful! Thanks so much for signing up. Hope you enjoy the recipes and the book! Feel free to reach out anytime if you have any questions!
Marcia Stern says
I like egg bites. I made them this time in a greased silicone pan and baked in the oven. However, the bottoms were stuck. Could they have been left to coo too long? Thank you
Andrea says
Hi Marcia,
Yes that could be the reason they stuck. Next time try baking until the egg bites are just set and see if that helps. Please let me know if you have any other questions.
Gail Bernard says
Hi Andrea,
I have used your recipe a number of times. I use a 12 cup silicone muffin pan.
So easy, freezes well and saves well in the fridge.
Keep the recipes coming.
Gail B.
Andrea says
I’m so happy you are enjoying the egg bites Gail! Those silicone pans are perfect. Thanks for commenting!
Janice Beam says
These are so moist and are perfect to freeze to grab and go.
Sue Cratchley says
This recipe is such a great one I make them time & time again.
Andrea says
I'm so happy you've been enjoying the egg bites Sue! Thanks for commenting 😊
Kim says
The best!
May says
Super quick and easy to make and taste great.
Mary H says
Excellent! Thank you! Makes breakfast much easier!
Lorie Walker says
Hi Andrea! I am making these for the first time. When checking them for fineness I saw some water in the top. Was I supposed to put the foil just over the egg pan or the whole pan. I did the later. Having to Cooke it more. Thanks
Andrea says
Hi Lorie!
You want to cover the whole pan as to create steam. Cooking times can vary depending on different ovens, temperature of eggs when going in etc. Let me know how they turned out!
Jo-Anne says
So easy to customize!! I usually mix the cheese into the egg mix before pouring it into muffin cups... also use silicon muffin cups to simplify cleanup. Waiting for a new batch to come out of the oven.
Mary VanEgdom says
I make these and bake in a 9x9 pan. They take a little longer to cook but such easy clean up. These Eggs Bites are my go to meal when I don't know what to eat. Soooo good!! Breakfast, lunch or supper.
Thanks Andrea!!
Terry C says
I made these last week and had 2 for breakfast this morning - they're delicious! I freeze them in packages of 2 - so nice and easy! Thanks Andrea - love your recipes!
Deb says
Andrea,
It was a rainy 65 day so I spent it in the kitchen made these for my husband with left overs he loved them , called them mini quiche .
Thanks again easy to follow recipe and fun to make 😀 your awesome
Andrea says
I'm so happy you enjoyed them! Thanks for commenting!
Robin says
Love these Andrea. Found you through Gina Livy.
Tully says
These are soo good I did both varieties.Thank you
Andrea says
I'm so happy you enjoyed them!
Maureen says
As usual a great recipe ,a stand by for sure!
Andrea says
Happy you liked them! Thanks for commenting!
Mayte Gonzalez says
What happens if the water form the bath gets in the egg when removing!
Andrea says
If a bit of water gets in after they've cooked it's no big deal and shouldn't affect them.
Nichole says
Hey Andrea! Looking forward to trying these!
Would smoked havarti work, or is it too soft?
Thanks!!
Andrea says
Hi Nichole!
Havarti can be more difficult to grate but I think the flavour would be fantastic! Try spraying your cheese grater with pan spray. It prevents it from all sticking to the grater. Enjoy!
Nichole says
Hi Andrea! Any tricks to ensure these do not stick to the muffin pan?? I love the flavour and convenience for taking these to go, but I’ve made them twice now and both times the sides don’t seem to cook as nicely and it sticks to the sides of the pan, even with generous oil spray (I’m using avocado oil). I don’t have a pan big enough so I’m not doing the water bath.
Andrea says
Hi Nichole! You could try lining with paper or silicone cups. Mine stick a bit too but will come out after running a small knife around the outside. You can also make it in a square or rectangle dish and cut it into pieces. Hope that helps!
Laura Licari says
Hi just started program and got the egg bite machine who does 2 eggs at a time how can I adapt this recipe please.
Thank you
Andrea says
Hi Laura!
I'm not familiar with those machines so can't really advise. A quick Google search or following the cooking instructions for the machine should work. I'm guessing the recipe would stay the same and you would just need to adjust the time and temperature. Hope that helps!
Peggi says
I only have a microwave, and air fryer, how can i do this receipe
Andrea says
Hi Peggi,
This recipe wouldn't work in a microwave but I believe you could cook them in an air fryer. However I don't have one so have never tested it. A quick google search should bring up some cooking times and temperatures for you to try out!
Lynn Dobson says
Hi, do I sauté the veggies first, or do they go into recipe, raw?
Andrea says
Hi Lynne!
It depends on which veggies you are using. In the recipe the red pepper can be raw but it says "cooked" broccoli. I would cook things like onions, cauliflower, broccoli, mushrooms, zucchini etc. Hope that helps!
Mitzi S Watson says
Andrea, I want to try and make these BUT how do you reheat them? I want to make them and heat them up the next day etc.
Andrea says
Hi Mitzi!
You can just pop them in the microwave. Start with short bursts of time so you don't overcook them. Or wrap in foil and heat in a preheated 350 F oven. Hope you enjoy them!
Erika Berndt says
I have store bought sundried tomato in a jar with oil. Can I use these tomatoes or would it be too "wet" for this recipe.
Andrea says
Hi Erika!
Yes you absolutely can! Just pat them dry with paper towel and chop! Enjoy!
Jane Moffatt says
I made a variation of these today - grated zucchini, garlic, salt, pepper, whipped eggs/sour cream, topped with mozzarella and sprinkle of Parmesan cheese. Baked in silicone pan. I didn’t drain the zucchini, so they were a tad moist in the bottom, so I immediately rested them in their side in the pan and then laid them out in some paper towels. They are delicious! Love this technique and possible variations are endless. Thank you!
Ann Holyk de Winter says
Quick to make, hit the spot, if you are on the run.
Awesome easy recipe to follow
Thanks again
Ann
Patti says
They look amazing and I want to try them.
What do you use to ‘grease’ the foil and the muffin cups?
Thanks, Patti
Andrea says
You can use a cooking spray or butter 😃
Sandy says
Love this recipe made all the combos and even added some of my own like bacon egg and cheese with mushrooms and peppers - love them all and it’s fast and easy - I took mine out of the pan right away and they didn’t shrink much. We
Marion J. Garside says
could silicone muffin molds be used for egg bites?
Andrea says
Yes absolutely! They work great! 😀
Melissa says
I made the broccoli smoked cheddar - AMAZING!
Like everything on your site, outstanding and simple enough to make for a weeknight dinner.
Thank you so much, looking forward to breakfast 😊
Yvonne says
HI Andrea, I love these egg bites. Wondering if I could bake in one pan instead of muffin tins and then just cut them in squares. Could you please recommend the size of pan to use and also cooking time and any other adjustments you think I need to make.
Andrea says
Hi Yvonne!
A 9x13 pan should work or a 12" skillet.
In that case you don't use the water bath. You can check out my recipe for Leek and Cauliflower Frittata for a "whole version" recipe. 👌
Emilie Genevieve says
Would it be the same cooking instructions as the frittata or as the muffins in this case? pretty sure I don't have a pan to do the bath with.. thinking of making it large and cutting it into smaller pieces as well.
Andrea says
Hi Emilie!
Yes you can absolutely make these in a larger pan. You can also skip the water bath with the muffin tins. It does keep them more tender but they still turn out great without. They might take less time without the water bath. 😀
Michela says
Thanks so much for this recipe, Andrea! I’m looking forward to making these egg bites using baby spinach, red peppers, mushrooms and cheese. Would I need to cook the spinach beforehand or just chop and add it with the other vegetables?
Andrea says
Sounds delicious! You can just chop it up and add it in! 😀
Sandra says
LOVE these egg bites. I had a bit of bacon bits, cheddar, red pepper, onion and spinach. The yogurt really keeps them moist, even after you reheat them. 1 min in the microwave is all you need. Quick and easy. LOVE IT.
Deb says
Hi Andrea,
I love these little egg muffins, thank you so much for the recipe. Rookie in the kitchen, I do have a question, whenever I'm mixing the egg and add in the greek yogurt the yogurt doesn't mix nicely it kind of clumps. What am I doing wrong 🙁
Andrea says
Try using a whisk. That should help. Happy to hear you are enjoy the recipe! 😀
Brenda Rota says
I have just enrolled in Gina's 2021 Spring program and I am loving your recipes and website. I make egg bites by mixing all ingredients in a large bowl before pouring into the muffin tins. Is there a difference doing it this way as to your method by putting the veggies and protein in first? Thanks, and you look amazing!
Andrea says
It just more evenly disperses the ingredients 😀
Jan Crane says
Andre! I made the egg bites!! I made the spicy red pepper ones. And they’re delicious!! I made little ones, used a silicone small cup pan. Going to freeze them and keep them for quick breakfasts on the go. Thank you!!
Sue Barrett says
My only complaint about these are that I can’t keep them in the fridge; my husband and sons eat them all.
They are apparently so delicious; just wish I could try them.
Andrea says
Lol! I love these types of complaints! 🙌
Lisa Faley says
Hi there! New here. I have tried a few of your recipes from a friend who is doing Gina's plan (I am in the spring session - yay!) and what I have had so far has been absolutely DEELISH!!! I have a question about the egg bites - I have made them many times myself and find no matter how much I grease the pan, they still stick and washing the pans after is a royal PAIN! Do you have any tips for me?
Thank you kindly. I look forward to trying many more of your recipes!
Cheers,
Lisa
Andrea says
Hi Lisa!
I'm so happy you are enjoying the recipes!
The pan can be a bit of work to clean for sure! I just leave mine to soak in warm water for a while which makes it much easier. You can also try using paper muffin tin liners or pick up some silicone muffin pans or liners.
Hope that helps! 😀
Sandra says
Lisa, I made the egg bites in a silicone pan and with no greasing what so ever, they just slipped right out.
Lisa Faley says
Hi Sandra, Thank you! I think I need to invest in one!
Karen MacIntyre says
I used the parchment muffin liners and they come right out of the pan ( if I don’t accidentally overfill them). The parchment doesn’t stick to the eggs either.
Andrea says
Yes they work great! 🙌
Katherine says
Hi Andrea, I’m a big fan! Currently doing my second round of Gina’s program. Love this recipe! Except for cleaning the muffin pan after. Any tips? Also, what do you use to grease the pan?
Thank you!
Andrea says
I just let the pan soak for a while. You can also line with paper cups or use a silicone muffin pan. I spray with a non stick spray generously. Happy you are enjoying the recipe 😀
Paula says
Hi - For any kind of baked-on food, I sprinkle dishwasher detergent into the dish, fill with hot water, and let soak for a couple of hours. It works like magic on burnt on foods, so hopefully it will help with the egg residue, too!
Andrea says
Great tip! 😀👌
Lori says
Love making these babies! Try variations of peppers, onions, feta, turkey and spinach for the win!
Andrea says
Yum! Sounds like some delicious combos!
Sheila says
My Instant Pot came with an egg bite tray I’m going to make some in the pot and see how they turn out. The tray only hold 7 but they are fast to make so can still make in batches for the freezer.
Andrea says
Awesome! Let me know how they turn out!
Sandy says
I’ve been making mine in a silicone tray in my IP all week. They turn out great! I spray the tray with olive oil, you can also use a basting brush. Before removing them from the tray, I allow them to cool and to speed up the process I put the tray in another shallow bowl with ice cold water.
Donna says
Hey Sandy.
How long are you setting your IP for? I was also going to try them in the air fryer but it’s always nice to have options 😉
Sandy says
I cooked for 10 minutes and did a 10 minute natural release
Lois Corrsdo says
These are the answer to a quick and delicious breakfast! Absolutely love them! Thank you Andrea for making mornings go so smoothly!!
Andrea says
So happy you enjoyed them! Happy to help with your smooth mornings 😀
Angie says
Hi - I would love to try these - what would be the best dairy free replacement for sour cream or yogurt to get a similar result?
Andrea says
You can use any vegan yogurt or sour cream in place of the dairy. 😀
Kiran says
Can you use monterey jack cheese instead of the pepper jack cheese?
Andrea says
Oh absolutely! You can switch up the cheese to any kind you like 👍
Donna says
This recipe is so versatile and they taste fantastic! I was wondering, and have been for years, what is the correct way to use aluminum foil? Shiney side in or out?
Thanks Andrea!
Andrea says
It doesn't really make any (or much) difference so I never pay any attention to it.
Kim says
Made these this week. So delish!!
I put in onions, green pepper, mushrooms, black olives, ham and cheddar.
Hard to eat to satisfaction 😉
Andrea says
Lol! Love it!!
Beth Kelln says
So yummy! These egg bites taste amazing and make for an quick and easy breakfast. Best part - no clean up!
Andrea says
Amazing!!! Thanks for the comment!
Carol-Ann Berardicurti says
These egg bites are excellent. I have made 2 batches so far and I only saw the recipe this past Sunday. I have made them with mushrooms, green peppers, onion, ham and sharp white cheddar(old). My husband is up for work at 5am so these bites are perfect for him to grab and go. We are now addicted to them and will continue making them😍
Andrea says
That's so awesome Carol-Ann! So happy you are enjoying them so much!
Kate Cribb says
Andrea - super excited to try these! How do I heat these up in the morning without over cooking the eggs?
Andrea says
You can just pop them in the microwave for a few seconds at a time until warm. Once you figure out the perfect amount of time for your microwave then you can just put them in for that long. Enjoy!
Laurena says
Love these! I use Smooth Cottage Cheese instead of the yogurt to increase the protein.
Andrea says
Fantastic! Yes, sour cream or ricotta would also work! Happy you enjoyed the recipe!
Laurena says
Oooh! Ricotta, of course! Sometimes I find 1/4 of a tub lurking in the back of the fridge after another recipe. Thanks!
Anne says
Love these ! Easy to make and so flavourful.
Pamela L Washburne says
Hi wasn't sure which flavor I would prefer so I got out two bowls and made six of each. Turns out I like them both equally well! Great recipe and nice to have some flavor in the morning aside from plain old hard boiled eggs.
Andrea says
So awesome! Love that you tried some different flavours! I appreciate the comment!
Agustin Jose Mut says
I had a few of the basic ingredients (read eggs) that were getting close to the best before date, so I thought this would be a good recipe to try. For the filling I used some soft Portuguese style chorizo in small cubes, roasted red peppers (drained and chopped) and Gouda and grated Parmesan cheese. I had to bake the scones 10 minutes longer as I over did the yogourt in the egg mixture.
Great taste and texture. Froze half of the batch. Thank you!
Pepe
Andrea says
I'm so happy you tried this recipe and the fillings you chose sound super delicious!
Donna says
What a great recipe! We used what we had in the fridge....asparagus, tomato and feta and the other type mushroom, shallots and Swiss. This easy and versatile yummy dish is a keeper!!! Donna and Hunter
Andrea says
Amazing!! Love the flavour combinations you did too. Sounds delicious! So happy you enjoyed the recipe!