Homemade Greek Yogurt Egg Bites

If you ask me, egg bites are one of the smartest breakfast ideas out there.

These protein-packed Greek yogurt egg bites make a simple breakfast or snack that’s full of flavor and easy to grab on busy mornings. Creamy cottage cheese and tangy Greek yogurt blend with sharp cheddar for a rich, satisfying bite.

They’re mixed with sun-dried tomatoes and fresh basil that add a pop of color and taste. The whole thing bakes up in a muffin tin, giving you perfect portions that reheat in seconds.

It’s a meal-prep friendly recipe that works for breakfast, lunch, or anytime you need a quick protein boost.

What Kind of Greek Yogurt Should I Use?

For egg bites, full-fat Greek yogurt is your best bet since it adds creaminess and helps keep the bites moist without making them watery. If you only have low-fat or non-fat Greek yogurt on hand, it’ll still work, but your egg bites might turn out a bit less rich. Make sure you’re using plain Greek yogurt rather than regular yogurt – the thicker consistency of Greek yogurt is what gives these bites their nice, fluffy texture. Whatever you do, avoid flavored or sweetened varieties since we’re making a savory recipe here.

Options for Substitutions

These egg bites are pretty forgiving when it comes to swapping ingredients:

• Greek yogurt: You can use sour cream or regular plain yogurt instead. If using regular yogurt, strain it through a cheesecloth for about 30 minutes to remove excess liquid so your egg bites don’t turn out too watery.
• Cottage cheese: Ricotta cheese works great as a substitute and gives a similar creamy texture. You can also use cream cheese, but reduce the amount to about 1/2 cup since it’s richer.
• Cheddar cheese: Feel free to use any cheese you like – mozzarella, Swiss, pepper jack, or feta all work well. Just keep the amount the same.
• Sun dried tomatoes: Fresh cherry tomatoes (halved), roasted red peppers, or sautéed mushrooms make good alternatives. If using fresh tomatoes, pat them dry with a paper towel first.
• Basil: Fresh spinach, parsley, or chives work nicely here. You can also use about 1 tablespoon of dried Italian seasoning if you don’t have fresh herbs on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with egg bites is not greasing the molds well enough, which leads to a frustrating situation where your perfectly cooked bites stick and fall apart – use cooking spray or butter generously, even in silicone molds.

Skipping the blending step might seem like a time-saver, but it actually results in uneven texture and pockets of unmixed ingredients, so make sure everything gets properly combined for that smooth, creamy consistency.

If you’re using a pressure cooker, don’t skip covering the molds with foil because condensation will drip onto your egg bites and create a watery top layer instead of the nice firm surface you want.

Finally, resist the urge to fill the cups all the way to the top – sticking to 3/4 full prevents overflow and gives you perfectly shaped bites that pop out cleanly.

What to Serve With Egg Bites?

These egg bites are perfect for meal prep and make a great grab-and-go breakfast, but I love serving them with some fresh fruit on the side like berries or sliced melon. If you’re eating them for brunch, they pair really well with crispy hash browns or roasted breakfast potatoes. A simple mixed greens salad with a light vinaigrette also works nicely if you’re having them for lunch, and the freshness balances out the richness of the eggs and cheese. You can also toast up some whole grain bread or an English muffin to round out the meal.

Storage Instructions

Store: These egg bites are perfect for meal prep! Keep them in an airtight container in the fridge for up to 5 days. I like to make a batch on Sunday and grab a couple each morning for a quick breakfast throughout the week.

Freeze: You can totally freeze these for longer storage. Let them cool completely, then wrap each one individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 3 months.

Reheat: Pop them in the microwave for about 30-45 seconds if they’re from the fridge, or 60-90 seconds if frozen. You can also warm them up in a 350°F oven for about 10 minutes for a slightly firmer texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 60-70 g
• Fat: 55-65 g
• Carbohydrates: 25-32 g

Ingredients

For the egg base:

• 7 large eggs
• 1 1/4 cups sharp cheddar cheese
• 1/2 cup cottage cheese
• 3/4 cup plain Greek yogurt
• 1 1/4 tsp salt
• 1/4 tsp garlic powder

For the filling:

• 1/2 cup sun dried tomatoes (finely chopped into 1/4-inch pieces)
• 1/4 cup fresh basil (finely chopped)

Step 1: Prepare the Egg and Cheese Batter

• 7 large eggs
• 1 1/4 cups sharp cheddar cheese
• 1/2 cup cottage cheese
• 3/4 cup plain Greek yogurt
• 1 1/4 tsp salt
• 1/4 tsp garlic powder

Add the eggs, sharp cheddar cheese, cottage cheese, Greek yogurt, salt, and garlic powder to a blender.

Blend for 30 seconds until completely smooth and well combined—this creates a creamy, custard-like base that will cook into tender, fluffy bites.

The Greek yogurt adds protein and richness while the cottage cheese contributes a delicate texture.

Step 2: Prepare the Molds and Fillings

• 1/2 cup sun dried tomatoes
• 1/4 cup fresh basil

While the batter blends, grease your muffin tin or silicone molds with oil or cooking spray—this prevents sticking and makes removal easier.

Finely chop the sun-dried tomatoes into 1/4-inch pieces and finely chop the fresh basil.

I like to do the tomato and basil prep while the batter is blending to save time, then distribute them evenly among the muffin cups, placing about 1 teaspoon of tomato and a small pinch of basil in each cup.

Step 3: Fill and Cook (Pressure Cooker Method)

• egg and cheese batter from Step 1
• sun-dried tomato and basil mixture from Step 2

Pour the egg mixture from Step 1 into each prepared cup until about 3/4 full—don’t overfill, as the bites will rise slightly during cooking.

Cover the muffin tin tightly with foil.

Add 2 cups of water to your pressure cooker pot, place the trivet inside, and carefully set the covered muffin tin on the trivet.

Lock the lid and cook on high pressure for 8 minutes.

I find the pressure cooker method creates the most evenly cooked, creamy bites with minimal effort.

Step 4: Release Pressure and Cool

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes—this gentle release prevents the eggs from deflating too quickly and ensures a tender crumb.

After 10 minutes, carefully remove the foil and let the bites cool in the muffin tin for 5 minutes before running a thin knife around the edges and popping them out.

They’ll continue to set as they cool.

Step 5: Fill and Cook (Oven Method – Alternative)

• egg and cheese batter from Step 1
• sun-dried tomato and basil mixture from Step 2

If using an oven instead, preheat to 375°F and place a shallow pan of water on the bottom rack to create a gentle steam environment—this ensures even, creamy cooking.

Pour the egg mixture from Step 1 into the prepared cups with fillings from Step 2 until 3/4 full.

Place the muffin tin on the middle rack above the water pan and bake for 20 minutes until the centers are set but still slightly jiggly when gently shaken.

Step 6: Cool and Remove (Oven Method)

Remove the muffin tin from the oven and let the bites cool for 5-10 minutes.

Run a thin knife around the edges of each bite to loosen them, then gently pop them out of the tin.

They’ll continue to firm up slightly as they cool.

Homemade Greek Yogurt Egg Bites

Delicious Homemade Greek Yogurt Egg Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 14 bites

Calories 900 kcal

Ingredients

  

For the egg base::

• 7 large eggs
• 1 1/4 cups sharp cheddar cheese
• 1/2 cup cottage cheese
• 3/4 cup plain Greek yogurt
• 1 1/4 tsp salt
• 1/4 tsp garlic powder

For the filling::

• 1/2 cup sun dried tomatoes (finely chopped into 1/4-inch pieces)
• 1/4 cup fresh basil (finely chopped)

Instructions

 

• Add the eggs, sharp cheddar cheese, cottage cheese, Greek yogurt, salt, and garlic powder to a blender. Blend for 30 seconds until completely smooth and well combined—this creates a creamy, custard-like base that will cook into tender, fluffy bites. The Greek yogurt adds protein and richness while the cottage cheese contributes a delicate texture.
• While the batter blends, grease your muffin tin or silicone molds with oil or cooking spray—this prevents sticking and makes removal easier. Finely chop the sun-dried tomatoes into 1/4-inch pieces and finely chop the fresh basil. I like to do the tomato and basil prep while the batter is blending to save time, then distribute them evenly among the muffin cups, placing about 1 teaspoon of tomato and a small pinch of basil in each cup.
• Pour the egg mixture from Step 1 into each prepared cup until about 3/4 full—don't overfill, as the bites will rise slightly during cooking. Cover the muffin tin tightly with foil. Add 2 cups of water to your pressure cooker pot, place the trivet inside, and carefully set the covered muffin tin on the trivet. Lock the lid and cook on high pressure for 8 minutes. I find the pressure cooker method creates the most evenly cooked, creamy bites with minimal effort.
• Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes—this gentle release prevents the eggs from deflating too quickly and ensures a tender crumb. After 10 minutes, carefully remove the foil and let the bites cool in the muffin tin for 5 minutes before running a thin knife around the edges and popping them out. They'll continue to set as they cool.
• If using an oven instead, preheat to 375°F and place a shallow pan of water on the bottom rack to create a gentle steam environment—this ensures even, creamy cooking. Pour the egg mixture from Step 1 into the prepared cups with fillings from Step 2 until 3/4 full. Place the muffin tin on the middle rack above the water pan and bake for 20 minutes until the centers are set but still slightly jiggly when gently shaken.
• Remove the muffin tin from the oven and let the bites cool for 5-10 minutes. Run a thin knife around the edges of each bite to loosen them, then gently pop them out of the tin. They'll continue to firm up slightly as they cool.