Egg Bites Recipe
Soft, creamy egg bites made with eggs, cottage cheese and Monterey Jack, gently cooked in a water bath for tender, evenly set centers.
Contains: Egg · Milk
Contains egg and milk. Readers with allergies should check the labels of the dairy products they use.
WHY IT WORKS
Why This Recipe Works
01
Blend It Smooth
Blending the eggs with cottage cheese creates an even base and a soft, creamy texture without visible curds.
02
Use Gentle Heat
A low oven and water bath surround the muffin pan with gentler heat, helping the egg bites cook evenly instead of drying at the edges.
03
Pull Them Just Set
Removing the egg bites when the centers are just set keeps them tender; they continue to firm slightly as they cool.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 325°F. Lightly grease all 12 cups of a standard muffin pan with the olive oil.
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Add the eggs, cottage cheese, Monterey Jack, milk, cornstarch, salt and black pepper to a blender. Blend for 30 to 45 seconds, until completely smooth.
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Set the muffin pan inside a large roasting pan. Divide the egg mixture evenly among the 12 cups; each should be a little over half full.
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Place the roasting pan on the center oven rack. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the muffin cups, taking care not to splash water into the egg mixture.
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Bake for 20 to 24 minutes, until the centers are just set and no longer liquid. If using a food thermometer, the center of an egg bite should reach 160°F.
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Using oven mitts, carefully lift the muffin pan out of the water bath. Let the egg bites cool in the pan for 5 minutes, then loosen the edges with a thin silicone spatula or table knife and lift them out.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The centers should be just set and no longer liquid. If using a food thermometer, check the center of a bite and remove the pan once it reaches the stated temperature.
Make Ahead
Bake the egg bites, cool them promptly and refrigerate them in an airtight container for up to 3 to 4 days. Reheat only until hot throughout so the texture stays tender.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Plain full-fat cottage cheese gives the creamiest texture, while Monterey Jack melts smoothly without dominating the eggs. Blend until the mixture looks completely uniform before filling the muffin cups.
Useful Substitutions
Low-moisture mozzarella can replace the Monterey Jack in the same quantity for a similarly mild result. You can use 2% cottage cheese instead of full-fat, although the egg bites may be slightly less rich.
INGREDIENT QUALITY
Quality Note
Use plain full-fat cottage cheese and Monterey Jack grated from a block for the smoothest texture and most predictable melt. Avoid baking until deeply browned; the egg bites should remain pale and tender.
COOKING TIPS
Tips
Grease Every Cup Well
Brush the olive oil over the bottom and sides of every muffin cup. Egg bites are delicate when hot, so thorough greasing makes them much easier to release cleanly.
Blend Until Smooth
Blend the egg mixture until no obvious cottage-cheese curds remain. A smooth base gives the finished bites a more even, creamy texture.
Fill the Cups Evenly
Divide the mixture evenly among all 12 cups so the egg bites finish cooking at about the same time. Each cup should be a little over half full.
Avoid Overbaking
Take the egg bites out when the centers are just set rather than waiting for deep browning. Extra oven time can turn the texture firm and rubbery.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let the egg bites cool, then refrigerate them within 2 hours in an airtight container. Use them within 3 to 4 days.
Freezing
Freeze fully cooled egg bites in a single layer until firm, then transfer them to an airtight container or freezer bag. For best texture, use them within about 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Place the egg bites in a covered baking dish and warm at 300°F until hot throughout and the centers reach 165°F. Avoid prolonged heating so they stay tender.
Reheat in the Microwave
Cover the egg bites with a damp paper towel and heat in short intervals until hot throughout and the centers reach 165°F. Stop as soon as they are heated through to avoid a rubbery texture.
ESTIMATED PER SERVING
Nutrition
2 egg bites
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Egg Bites FAQs
Why are my egg bites rubbery?
Rubbery egg bites are usually overcooked or exposed to heat that is too aggressive. This recipe uses a low oven and water bath, and the bites should come out as soon as the centers are just set.
Do I need a blender to make egg bites?
A blender gives the smoothest, most uniform texture. A food processor or immersion blender can also work; vigorous hand-whisking is possible, but small cottage-cheese curds will remain visible.
What does the water bath do?
The water bath buffers the heat around the muffin pan so the eggs cook more gently and evenly. That helps keep the edges from setting long before the centers.
How do I know when egg bites are done?
The centers should look just set and no longer liquid when the pan is gently moved. If you check with a food thermometer, the center of an egg bite should reach 160°F.
Can I freeze these egg bites?
Yes. Cool the egg bites completely, freeze them until firm and then store them airtight. Thaw in the refrigerator and reheat only until hot throughout for the best texture.
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