There’s a reason egg bites have become a meal-prep staple: they’re portable, protein-packed and easy to make ahead. This base version blends cottage cheese right into the eggs before baking, for a soufflé-like texture and an extra boost of calcium, protein and vitamin B12. Because the base is so neutral, it becomes a blank canvas for flavors from around the world, letting you make these into whatever version you prefer. See the list below to get started, but feel free to take this recipe in whichever direction suits you and whatever mix-ins you have on hand. These are especially great for getting picky kids (and adults!) to eat some vegetables and protein on busy mornings before school or work. A few notes before you start: dice your vegetables small and give them a quick sauté first—this is the single biggest factor between a bite that holds together and one that turns watery. And don’t skip the muffin tin liners; they let these muffins release easily and make them perfect for taking on the go.  

Makes 12 muffins 

Total Time: 30 minutes 

Ingredients: 

• 8 eggs 

• 1 cup plain cottage cheese (whatever fat percentage suits your preference) 

• Salt and pepper to taste 

• 1 cup of mix-ins of your choice, see suggestions below 

Directions: 

1. Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners.  
2. In a blender, blitz together the cracked eggs, cottage cheese, and a pinch of salt and pepper until smooth.  
3. Fill each lined muffin cup halfway up with the egg mixture.  
4. Spoon about 1 tablespoon of your prepared mix-ins into each cup. Top with a bit of your optional mix-in cheese if using.  
5. Bake for 10-15 minutes, until the egg mixture is puffed and slightly golden in places. You want the eggs to be firmly set through the center.  
6. Remove from the oven and enjoy immediately (they will settle and fall as they cool), or transfer to the fridge and enjoy cold later. You can also reheat these briefly in the oven or microwave if desired.  

Mix-Ins: 

• Greece: crumbled feta, chopped cooked spinach, oregano, a pinch of lemon zest 
• Scandinavia: chopped smoked salmon, lemon zest, chopped fresh dill
• Turkey: roasted red pepper (drained well), sumac, chopped fresh dill
• India: sautéed finely diced spinach, peas, cooked chopped potatoes, turmeric + cumin
• Mexico: roasted poblano peppers (diced small, patted dry), cotija cheese, scallions
• Italy: diced and sautéed zucchini, chopped fresh basil, grated parmesan
• Morocco: ras el hanout, chopped preserved lemon, chopped cooked spinach, a few cooked chickpeas mashed slightly
• France: sautéed leek, Gruyère cheese, chopped chives, a pinch of herbes de Provence
• Lebanon: za’atar, roasted diced tomato (drained), mint, crumbled feta
• Korea: finely chopped scallion, a little gochugaru, sesame seeds, well-drained minced kimchi