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Egg Bites Recipe

Easy Egg Bites Recipe

These protein-packed egg bites are the perfect grab-and-go breakfast! Made with cottage cheese for an ultra-creamy texture, they're loaded with fresh spinach, roasted red peppers, and green onions. Perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 egg bites
Course: Breakfast
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 6 large eggs
  • 3/4 cup whole milk cottage cheese creates creamy texture
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste
Vegetables
  • 3 cups fresh spinach about 3 ounces
  • 1/2 cup diced roasted red bell pepper about 1 pepper
  • 1/2 cup chopped green onions about 2 green onions
For Greasing
  • extra-virgin olive oil for greasing pan

Equipment

  • Nonstick Muffin Pan
  • High-speed blender
  • Steamer Basket
  • Fine-mesh strainer

Method
 

  1. Preheat the oven to 350°F and generously grease a nonstick muffin tin with olive oil.
  2. In a blender, combine the eggs, cottage cheese, salt, and several grinds of black pepper. Blend until completely smooth and set aside.
  3. Place the spinach in a steamer basket over a pot with 1 inch of water. Bring to a simmer, cover, and steam for 1 minute until wilted. Transfer to a fine mesh strainer and squeeze out all excess water. Roughly chop the spinach.
  4. In a medium bowl, combine the chopped spinach, diced peppers, and green onions. Mix well and measure out 1/4 cup of the vegetable mixture and set aside for topping.
  5. Evenly divide the remaining vegetables among the 12 muffin cups. Pour a scant 1/4 cup of the egg mixture over the vegetables in each well, dividing any remaining egg mixture evenly.
  6. Sprinkle the reserved 1/4 cup vegetable mixture evenly on top of each egg bite. Bake for 18-22 minutes until the eggs are set and a toothpick comes out clean.
  7. Let cool in the pan for 5 minutes before carefully removing the egg bites. Serve warm or store for later.

Notes

Storage: Keep in the refrigerator for up to 3 days in an airtight container. Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: Microwave for 30-60 seconds until heated through. Variations: Try adding steamed broccoli, cherry tomatoes, or shredded cheese. Keep total vegetables to about 1 1/4 cups to prevent excess moisture.