Homemade Egg Bites – Easy, Cheesy, and Meal Prep Ready
I’ve been meaning to try a recipe for homemade egg bites for a while now, but like a lot of those tempting dishes that pop up on TikTok or Facebook, I just never got around to it. And let’s be honest—some of those picture-perfect recipes don’t always live up to the hype. That’s why when my longtime “internet friend” Barb Gornick shared a photo of her homemade egg bites, I paid attention.
Barb and I connected years ago through Trendy Tree, and while some folks say online friendships aren’t real friendships unless you’ve met in person, I’d have to disagree. Over the years, we’ve chatted, shared ideas, and built that kind of genuine connection. Barb is an excellent wreath designer and I had the pleasure of meeting her in person at the Dallas Market one year. So yes, we’re real friends! And when Barb posts a recipe, I know it’s something worth trying. Let me tell you—these egg bites did not disappoint.
Gather Your Ingredients — You Probably Have Them Already
The ingredients for these homemade egg bites are super simple—and chances are, you already have everything you need in your fridge or pantry. The recipe calls for eggs (of course), cottage cheese, shredded sharp cheddar, and a few basic seasonings. The only thing I didn’t have on hand was Italian seasoning, so I swapped it out with a little Everything Bagel seasoning instead. It worked beautifully and added a nice flavor!
For optional mix-ins, I used crumbled bacon and a little chopped green onion since I had both in the fridge. Next time, I’m definitely trying it with pork sausage or some diced ham. Honestly, anything you’d toss into an omelet would work—think chopped tomatoes, bell peppers, mushrooms, or even a little spinach as Barb mentioned. It’s one of those flexible recipes that you can make your own every time.
Baking Notes and Tips
Since the recipe makes 12 egg bites and I only had a 6-cup muffin tin, I ended up baking two batches. Next time, I’ll definitely pick up a 12-cup muffin tin so I can get them all in at once and portion the mix a little more evenly. As for the oven, the original recipe suggests baking at 350°F, but my oven tends to run a little hot. I set mine between 300° and 325° and baked them for about 25 minutes. They came out nicely browned and set, though I probably could have pulled them out a minute or two earlier. Every oven is different, so it might take a little experimenting to find that sweet spot for your kitchen. Just keep an eye on them toward the end of the baking time!
Perfect for Breakfast, Brunch, or On-the-Go
These homemade egg bites are perfect for a quick breakfast paired with a little fruit and toast, or as part of a relaxed weekend brunch. Back in the day when I was commuting to work in the early mornings, these would have been a lifesaver! They’re portable, easy to hold, and just the right size for a grab-and-go option. Whether you’re enjoying a slow morning at home or need something you can eat in the car, this protein-packed breakfast idea really delivers.
Thanks for the Recipe, Barb!
Big thanks to Barb for sharing this delicious recipe—it’s definitely going into my regular breakfast rotation. If you’re on the lookout for a beautiful wreath or some seasonal inspiration, be sure to check out her Facebook group. She creates stunning designs and always has something new and creative to share. You can find her group here: Barb’s Little Bit of Whimsy Wreaths
Barb’s Egg Bites
Equipment
Ingredients
- 8 eggs whisked
- 1 cup cottage cheese
- 1 cup shredded sharp cheese
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp italian seasoning
options
- few drops of hot sauce
- crumbled bacon or ham
- mushrooms
- spinach
- chopped onion
Instructions
- Whisk eggs and blend in cottage cheese, shredded cheese, and seasonings. Add optional ingredients like crumbled bacon, chopped ham, sliced mushrooms, spinach, etc. last. Fill well-oiled muffin cup to rim, bake at 350° for 25 minutes. Remove from pan.
- Store in refrigerator for up to four days, or store in freezer. Reheat from refrigerator for 30 seconds; 60 seconds if frozen.
