Can I make these Caprese bites without eggs?

Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), but the texture of the cottage cheese Caprese bites will be softer and less firm. They may also require a few extra minutes of baking time.

Are cottage cheese egg bites good for meal prep?

Absolutely! Cottage cheese Caprese bites are perfect for meal prep. Store them in the fridge for up to four days in an airtight container, or freeze them in batches for easy weekday snacks.

Can I use dried basil instead of fresh?

Yes, if you don’t have fresh basil, use one tablespoon of dried basil. While fresh offers brighter flavor, dried basil still works well in baked bites.

How do I keep these bites from being soggy?

The key to firm, well-textured cottage cheese bites is drying the tomatoes and mozzarella thoroughly. After salting the tomatoes, let them sit and release moisture, then blot everything dry with paper towels before mixing.

Cottage Cheese Caprese Bites – High Protein Snack You’ll Love

Name: Cottage Cheese Caprese Bites
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups full-fat, small-curd cottage cheese; 3 large eggs; 1 cup cherry tomatoes, diced small; 1 cup fresh mozzarella pearls, minced; 1/2 cup finely chopped fresh basil; 1 teaspoon garlic powder; Salt and freshly ground black pepper to taste; Cooking spray or butter for muffin tin

Ingredients

Scale

2 cups full-fat, small-curd cottage cheese

3 large eggs

1 cup cherry tomatoes, diced small

1 cup fresh mozzarella pearls, minced

1/2 cup finely chopped fresh basil

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Cooking spray or butter for muffin tin

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Instructions

1. Preheat oven to 375°F (190°C) and grease a standard 12-cup muffin tin.

2. Lay tomatoes on a paper towel, sprinkle lightly with salt, and let sit 5–10 minutes to release moisture. Pat tomatoes and mozzarella dry.

3. In a large bowl, whisk cottage cheese and eggs until smooth. Season with garlic powder, salt, and pepper.

4. Gently fold in dried tomatoes, mozzarella, and basil.

5. Spoon mixture evenly into the muffin tin, filling each cup about three-quarters full.

6. Bake for 20–25 minutes until golden and a toothpick comes out clean.

7. Let cool in tin for 5–10 minutes, then loosen edges with a knife and remove.

8. Serve warm or at room temperature.

Notes

Store in airtight container in fridge for 3–4 days or freeze up to 1 month.

Best served warm, but tasty cold for lunches or snacks.

Try variations with pesto, sun-dried tomatoes, or feta for new flavors.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 110
Sugar: 1g
Sodium: 210mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 9g
Cholesterol: 75mg