Anda Bhurji, But Make It High Protein Egg Bites

If you’re ever lucky enough to holiday in southern India and stay in someone’s home, breakfast will probably involve Anda Bhurji—curried eggs made the way Indian families actually eat them, not the way they appear on laminated restaurant menus. Back home in Big Bear Lake in 2026, I make them as cottage-cheese-packed curried egg bites, because cottage cheese is suddenly everywhere—loud, unavoidable, and impossible to ignore. Ghee, who does that remind you of? Yes, much like Donald Trump, cottage cheese is everywhere now, whether you asked for it or not.

Yes, southern Indian breakfasts often feature puris (my absolute favorite deep-fried breakfast carb of all time) and a spicy Punjabi chickpea-filled chole. But let’s be realistic: who is waking up at eight a.m. to make unleavened deep-fried bread dough after a night of inhaling far too many Kingfisher beers in Sadashivanagar? No one. Not even your most ambitious auntie.

Curried Egg Bites: Because Not Every Indian Breakfast Is a Dosa

If you’ve traveled through southern India, you’ve probably marveled at dosas the size of dining tables or grabbed a vada from a train station vendor at nine a.m. But Anda Bhurji is the breakfast you eat at home—shared with family, made quickly, and designed to use up whatever vegetables are hanging out in the fridge, judging you.

When we visited my boyfriend’s family in India, curried eggs were a regular morning staple. They’re fast, comforting, and endlessly adaptable. I like mine dhaba-style—rustic, no-fuss, with onions roughly chopped and zero concern for aesthetic perfection.

Now, fast-forward to the United States in 2026, where apparently cottage cheese is no longer optional. We put it in everything. Smoothies. Sauces. Eggs. Our hopes and dreams. So yes, I added cottage cheese to these curried eggs—an ingredient you would never find at a neighborhood bazaar in Bangalore. And yet… it works.

When whipped with the eggs in the NutriBullet, the cottage cheese makes these Anda Bhurji egg bites incredibly fluffy once baked. Twenty minutes later, you have high-protein curried egg bites that somehow feel both Indian-inspired and aggressively American wellness-coded.

I often pack these curried egg bites for my Jeep tours that include a brunch-style pop-up picnic, because nothing says “outdoor adventure” like protein-forward eggs with actual flavor.

And surprisingly—or maybe not at all—these Anda Bhurji egg bites are fantastic served with ripe avocado and finished with fresh cilantro. Breakfast, but make it globally confused in the best way.

Curried Egg Bites for People Who Love Indian Food but Sleep In

1 teaspoon curry powder

1/2 of a white onion, diced

1/2 a serrano chile, diced

3 teaspoons of ghee

1 teaspoon grated ginger

1 teaspoon grated garlic

2 teaspoons tomato paste

4 chopped mushrooms

1/2 a red bell pepper, chopped

1/4 cup of water

1/2 teaspoon of salt

6 eggs

1/2 cup of cottage cheese

1 ripe avocado

Fresh cilantro, chopped, to garnish

To create this Anda Bhurji Recipe, in the ghee, add the chile and the diced onions. Cook for about ten minutes until the onions are well-cooked. Add the garlic and ginger, the mushrooms and the bell pepper and cover quickly with the curry powder so the aromatics do not sputter. Add a little water slowly as the masala roasts, just so it does not dry out. This step should take about five minutes. Add the tomatoes and keep frying the masala. When the spices are no longer raw, add the salt and let the masala cool slightly for ten minutes.

Meanwhile, in your nutribullet whip up the eggs and the cottage cheese until smooth. Mix in your masala with a spoon and transfer this mixture to silicone muffin tins. Bake at 400 for 20-25 minutes until set. When you are ready to serve these, add slices of salted avocado and cilantro to the top.