High-Protein Pizza Egg Bites
If pizza and an egg bite had a high-protein baby, this would be it. These high-protein pizza egg bites bring full cheesy, pepperoni-studded pizza energy, but somehow still work as a wholesome, grab-and-go breakfast.
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These are one of those recipes that feel a little too good to be true. They taste like a late-night pizza run, but they’re packed with cottage cheese and eggs, so they actually keep you full.
You can throw them together in under ten minutes, bake them off, and suddenly your fridge feels like it has its life together. They reheat beautifully, freeze like champs, and take whatever toppings you’re in the mood for. Pepperoni is classic, but sausage, mushrooms, olives, or even pineapple all work here. No judgment. Mostly.
They’re low effort, high reward, and exactly the kind of thing I love having on hand for busy mornings.
Why these egg bites work
Blending the cottage cheese with the eggs is the move. It makes the base smooth and creamy so the egg bites bake up light and fluffy, not dry or rubbery.
A hotter oven helps them puff fast and set properly. You get those lightly golden edges while the inside stays tender instead of overcooked.
And leaning into pizza flavors is what makes these fun. Pepperoni, oregano, and cheddar keep them from tasting overly egg-y, so they feel like a snack you actually want to eat, not just something you made for protein.
"Perfect for breakfast, lunch, or snack"
I made a batch of these and threw them in lunchboxes for the week...the kids loved them!
High-Protein Pizza Egg Bites
Ingredients
- 2 cups cottage cheese
- 6 large eggs
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated cheddar cheese
- ⅓ cup diced pepperoni
Instructions
- Preheat your oven to 425°F (220°C).
- Add the cottage cheese, eggs, oregano, salt, and pepper to a blender and blend until smooth and creamy.
- Pour the mixture into silicone muffin molds, filling each about three-quarters full.
- Top each with grated cheddar and a few pieces of diced pepperoni.
- Bake for 15 minutes, until puffed, lightly golden, and just set in the center.
- Let cool slightly before removing. They will deflate a bit as they cool, which is totally normal.
Notes
- These reheat really well in the microwave or air fryer and make a great grab-and-go breakfast.
- Feel free to swap the pepperoni for cooked sausage, mushrooms, olives, or whatever toppings you love on pizza.
- Store in the fridge for up to four days, or freeze and reheat as needed for busy mornings.
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