Servings: 18 egg bites
Total Time: ~30 minutes
Difficulty: Easy
Calories per Serving: ~140 per egg bite
Macros (approx.): Protein 10g | Carbs 7g | Fat 8g | Fiber 1g
Intro Paragraph
If you’ve ever meal-prepped eggs only to reheat them later and end up with that rubbery, overcooked texture — these egg bites are about to change your mornings. They’re soft, fluffy, and reheat beautifully, thanks to one simple ingredient that makes all the difference: cottage cheese.
These high-protein egg bites are designed for real life. They’re filling without being heavy, packed with protein, and sturdy enough to last several days in the fridge. Whether you’re feeding a busy household, prepping breakfasts for the workweek, or just want something grab-and-go that actually tastes good, this recipe delivers
Bacon, cheddar, tender eggs, and crispy tater tots come together into a savory breakfast bite that feels comforting and satisfying — but still fits a protein-focused lifestyle. Simple ingredients, reliable results, and no sad reheated eggs.
Look at the Recipe
- Light, fluffy texture that stays soft after reheating
- High-protein breakfast made for meal prep
- Customizable with different meats, veggies, or cheeses
Ingredients Needed
- 12 large eggs
- 16 oz cottage cheese
- ½–1 lb bacon, cooked crispy and chopped (or cooked ham)
- 5–6 green onions, thinly sliced
- Salt and black pepper, to taste
- 36 frozen tater tots (about 1 lb)
- 2 cups shredded cheddar cheese
How to Make Our High-Protein Egg Bites
- Preheat and prep.
Preheat oven to 350°F (175°C). Generously grease about 18 muffin cups. (Use two muffin tins or bake in batches.) - Whisk the eggs.
Crack the eggs into a large bowl and whisk until slightly frothy.
Stir in the cottage cheese and season lightly with salt and pepper. - Add the mix-ins.
Fold in the cooked bacon, green onions, and about ¾ of the cheddar cheese until evenly combined. - Add the base.
Place 2 tater tots into each greased muffin cup. Break them in half if needed for better coverage. - Fill the muffin tin.
Pour the egg mixture into each cup, filling about ¾ full.
Top with the remaining cheddar cheese and gently press it into the eggs so it doesn’t over-brown. - Bake.
Bake for 16–20 minutes, until fully set.
Test by inserting a knife into the center — no runny egg means they’re done. - Cool slightly and remove.
Let rest a few minutes, then gently remove from the muffin tin.
Storage & Serving Suggestions
- Store egg bites in an airtight container in the fridge for 4–5 days.
- Reheat 2 egg bites for ~30 seconds in the microwave.
- For crisp edges, reheat in the air fryer at 325°F for 4 minutes.
- Serve with fruit, toast, or avocado for a balanced breakfast.
Tips & FAQs
Why use cottage cheese in egg bites?
Cottage cheese adds moisture and protein, keeping the eggs soft and fluffy even after reheating.
