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Stack of jalapeño cheddar egg bites on a white scalloped plate, the top one split open to show the soft centre

Jalapeño Cheddar Egg Bites

5 from 2 votes
These Jalapeño Cheddar Egg Bites are creamy, soft, and packed with flavor. The base gets blended with cottage cheese which adds protein and prevents them from getting rubbery. The perfect high-protein breakfast meal prep option with 27 grams of protein per three bites.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 12 egg bites

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Equipment

Ingredients

Egg base
  • 10 large eggs
  • 1 cup full-fat cottage cheese
  • 1 cup extra sharp cheddar, grated from a block
  • 1 tbsp cornstarch
  • ½ tsp fine salt
  • 1 tsp garlic powder
Peppers
  • 2 medium jalapeños, seeded and finely diced
  • 1 medium jalapeño, sliced into thin rings
  • ½ tsp olive oil, only if you sauté the diced jalapeño
  • cooking spray
US Customary - Metric
Start Cooking

Instructions
 

  1. Heat the oven to 325°F (165°C) with a rack in the middle and a rimmed sheet pan on the rack below it. Spray a 12-cup silicone muffin pan with cooking spray.
  2. Cut 1 medium jalapeño into thin rings and set them aside for the tops. These stay raw.
    Seed and finely dice the other 2 medium jalapeños, then pick one of three ways:
    Microwave for 2 minutes: Spread the diced jalapeño on a plate and microwave until it steams and shrinks. This is the easiest method.
    Sauté for 4 to 5 minutes: Cook in the olive oil over medium heat until softened. Let it cool before it goes in. This option is the highest effort but has the best flavor.
    Use it raw: Throw the diced jalapeño in raw for the most spice. See notes.
    Diced jalapeños sautéed in a stainless skillet with a black spatula
    3. Leave the seeds in for more heat. Remove for less heat.
  3. Put 10 large eggs, 1 cup full-fat cottage cheese, 1 tbsp cornstarch, ½ tsp fine salt, 1 tsp garlic powder, and half the cheddar in a blender. Blend on medium for about a minute, until smooth with no curd left.
    Blended egg and cottage cheese batter in a blender jug beside a plate of grated cheddar
    4. Keep the blender on medium. High speed incorperates more air which can lead to more bubbles in your egg bites.
  4. Divide the batter between the 12 muffin wells, to about ¾ full.
    Stir in the diced jalapeño and the remaining cheddar. Lay 1 to 2 raw jalapeño rings on each one.
    Unbaked egg bites topped with grated cheddar and two raw jalapeño rings each
  5. Slide the muffin pan on top of the hot sheet pan in the over. Pour boiling water into the hot sheet pan filling it about halfway. Do this with the pan already in the oven rather than carrying it across the kitchen. Bake for 20 to 25 minutes, until the tops are set and lightly golden and the centers read 170 to 175°F (about 79°C).
    6. Not gunna lie, the water bath is a bit fussy, but it totally changes the texture of the egg bites. You can skip it, but you'll get a spongier result.
  6. Let them sit in the pan for 10 minutes before lifting them out. They puff in the oven and sink as they cool. This is to be expected.
    Baked cheddar cheese egg bites cooling in a dark muffin pan, each topped with jalapeño rings

Nutrition

Calories: 114kcalCarbohydrates: 2gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 149mgSodium: 266mgPotassium: 88mgFiber: 0.1gSugar: 1gVitamin A: 355IUVitamin C: 4mgCalcium: 102mgIron: 1mg

Notes

  • Prep the jalapeño your way. A jalapeño is over 90% water which can have a big impact on the texture. Microwaved is easiest. Sautéed tastes best. Raw is fastest and brightest, but the water goes into the custard, so expect a looser set around each piece.
  • Make it mild. Swap the diced jalapeños for 1 cup diced green bell pepper.
  • Muffin pan. I have had the best experience with a silicone muffin pan. The egg bites come out the easiest.  You can also use silicon muffin liners.
  • Meal prep. These egg bites stay good in the fridge for up to 4 days and the freezer 3 months. Reheat for 30 to 40 seconds from the fridge, 60 to 90 from frozen, on a paper towel.