Homemade Egg Bites

Egg bites are fluffy, protein packed, and absolutely perfect for busy mornings! Made with creamy cottage cheese, fresh spinach, and roasted red peppers, these little beauties are like having a gourmet breakfast ready to grab from your fridge all week long.

Why You’ll Love This Recipe

Soft, fluffy, and packed with flavor, these Egg Bites are a quick and satisfying option for busy mornings. Made with eggs and your favorite mix-ins, they bake up tender and protein-packed, perfect for meal prep or on the go breakfasts. Easy to customize and reheat, they’re a wholesome way to start the day.

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Ingredient List

Makes about 12 egg bites

• 6 large eggs
• ¾ cup cottage cheese (full-fat or low-fat)
• ¼ teaspoon salt
• Black pepper, to taste
• 3 cups fresh spinach
• ½ cup diced roasted red bell pepper
• ½ cup chopped green onion
• Olive oil or cooking spray, for greasing

Substitution Notes:

• Cottage cheese can be swapped with ricotta for a slightly different texture
• Use frozen spinach if fresh isn’t available (just thaw and squeeze dry!)
• Red bell pepper can be fresh instead of roasted—just dice small
• Try chives or regular onions instead of green onions

Why These Ingredients Work

Cottage Cheese: This is the magic ingredient! It makes the egg bites incredibly fluffy and adds extra protein without feeling heavy. When blended smooth, it creates that signature creamy texture you get at fancy cafes.

Eggs: The base of our bites, providing structure and protein. Using large eggs ensures consistent results.

Spinach: Adds nutrition, color, and a mild flavor. Wilting it first removes excess water that could make your bites soggy.

Roasted Red Pepper: Brings a sweet, slightly smoky flavor and gorgeous color. The roasted version adds depth that fresh peppers can’t match.

Green Onion: Provides a mild, fresh onion flavor without being overwhelming in the morning.

Essential Tools and Equipment

• Blender: Crucial for getting that smooth, creamy egg mixture
• Standard 12-cup muffin tin: The perfect size for portion-controlled egg bites
• Cooking spray or olive oil: For easy release
• Large bowl: For mixing your vegetables
• Kitchen towel or paper towels: For squeezing moisture from spinach
• Cooling rack: Helps egg bites cool evenly

Pro tip: Silicone muffin cups are a LIFESAVER for easy removal!

How To Make Egg Bites

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with olive oil or cooking spray—don’t skip this step! You want to get into all the corners and sides so your egg bites pop right out later.

Step 2: Blend the Egg Mixture

Add the eggs, cottage cheese, salt, and black pepper to your blender. Blend on high speed until the mixture is completely smooth and there are no visible cottage cheese curds—this usually takes about 30-45 seconds. The mixture should look creamy and uniform.

Step 3: Prepare the Spinach

Lightly wilt your fresh spinach (I just pop it in a pan over medium heat for about 2 minutes until it wilts down). Let it cool slightly, then squeeze out as much excess moisture as you can—I use a clean kitchen towel for this. Give it a rough chop so the pieces are bite-sized.

Important: Don’t skip squeezing the spinach! This step prevents watery egg bites.

Step 4: Mix the Vegetables

In a bowl, combine your chopped spinach with the diced roasted red bell pepper and chopped green onion. Give it a good stir to distribute everything evenly.

Step 5: Fill the Muffin Cups

Divide the vegetable mixture evenly among the 12 muffin cups—I use about 2 tablespoons per cup. Then pour the blended egg mixture over the vegetables, filling each cup almost to the top (leave just a tiny bit of room since they’ll puff slightly).

Step 6: Bake Until Set

Bake for 18-22 minutes, or until the egg bites are set in the center and just starting to turn golden on top. They should feel firm to the touch, not jiggly. Mine are usually perfect at the 20-minute mark.

Step 7: Cool and Remove

Let the egg bites cool in the pan for about 5 minutes. Then run a butter knife around the edges and gently pop them out. If you greased well, they should release beautifully!

You Must Know

The Cottage Cheese Secret: Blending cottage cheese with the eggs is what creates that signature fluffy, creamy texture. Don’t be tempted to skip the blending step—those curds need to disappear completely!

Moisture is the Enemy: Always, ALWAYS squeeze out excess moisture from your spinach. Wet vegetables will make your egg bites soggy and prevent them from setting properly.

Personal Secret: I line my muffin tin with silicone baking cups instead of greasing. They’re reusable, nothing ever sticks, and cleanup is a breeze.

Pro Tips & Cooking Hacks

• Even Distribution: Use a small measuring cup or ladle to pour the egg mixture—it ensures each cup gets the same amount
• Check for Doneness: Gently touch the center of an egg bite; it should spring back slightly when done
• Prevent Browning: If the tops are browning too quickly, loosely tent the pan with aluminum foil
• Silicone Liners: Seriously, invest in silicone muffin liners if you make these regularly
• Don’t Overbake: Overcooked egg bites get rubbery—pull them when they’re just set

Flavor Variations & Suggestions

Mediterranean Style: Add sun-dried tomatoes, feta cheese, and fresh basil

Southwest Fiesta: Use pepper jack cheese instead of cottage cheese in the blend, add diced jalapeños, corn, and black beans

Italian Inspired: Mix in diced tomatoes, mozzarella, and Italian seasoning

Meat Lover’s: Add cooked crumbled bacon, diced ham, or cooked sausage

Mushroom & Swiss: Sauté mushrooms and add shredded Swiss cheese

Greek Goddess: Kalamata olives, sun-dried tomatoes, and crumbled feta

Broccoli Cheddar: Swap spinach for finely chopped broccoli and add sharp cheddar

Make-Ahead Options

These egg bites are MADE for meal prep! Here’s how to plan ahead:

Refrigerator Storage: Make a full batch on Sunday, store in an airtight container, and you’ve got breakfast for 4-5 days. They keep beautifully in the fridge for up to 5 days.

Freezer Friendly: Let them cool completely, then freeze individually on a baking sheet. Once frozen solid, transfer to a freezer bag or container. They’ll keep for up to 3 months!

Prep the Night Before: You can blend your egg mixture and prep your vegetables the night before. Store separately in the fridge, then assemble and bake fresh in the morning.

Recipe Notes & Baker’s Tips

• Room temperature eggs blend more smoothly, but cold eggs work fine too
• Full-fat cottage cheese gives a richer texture, but low-fat works perfectly if you’re watching calories
• If your egg bites deflate slightly after cooling, that’s totally normal—they’ll still taste amazing
• The egg bites will puff up in the oven but settle back down as they cool
• For a dairy-free version, use blended silken tofu instead of cottage cheese (though the texture will be slightly different)

Serving Suggestions

These egg bites are wonderfully versatile! Serve them warm or cold with:

• Breakfast spread: Toast with avocado, fresh berries, and a drizzle of hot sauce
• Brunch platter: Alongside roasted potatoes and a light mixed greens salad
• Grab-and-go: Wrapped in a napkin with a piece of fruit for the car
• Protein-packed snack: Perfect post-workout fuel
• Meal prep lunches: Pack with hummus, veggies, and whole grain crackers

Optional toppings: A dollop of sour cream or Greek yogurt, fresh herbs, everything bagel seasoning, or a sprinkle of shredded cheese

How to Store Your Egg Bites

Room Temperature: Not recommended—egg bites should be refrigerated within 2 hours of baking

Refrigerator: Store in an airtight container for up to 5 days. Layer them with parchment paper if stacking to prevent sticking.

Freezer: Freeze individually on a baking sheet first, then transfer to a freezer-safe container or bag for up to 3 months.

Reheating Instructions:

• Microwave: 30-45 seconds for refrigerated, 60-90 seconds for frozen
• Oven: Reheat at 350°F for 10 minutes from frozen, 5 minutes from refrigerated
• Air fryer: 320°F for 3-4 minutes (they get slightly crispy on the edges—delicious!)

Allergy Information

Common Allergens Present:

• Eggs (main ingredient)
• Dairy (cottage cheese)

Allergy-Friendly Substitutions:

• Egg allergy: Unfortunately, eggs are essential to this recipe and cannot be substituted
• Dairy-free: Replace cottage cheese with blended silken tofu or a dairy-free cream cheese alternative
• Gluten-free: Naturally gluten-free!
• Low-sodium: Use unsalted cottage cheese and omit added salt
• Vegetarian: This recipe is already vegetarian
• Vegan: This recipe cannot easily be made vegan due to the eggs

Questions I Get Asked A Lot

Can I use frozen spinach instead of fresh?

Absolutely! Use about 1 cup of frozen spinach (thawed). The key is to squeeze it REALLY well—frozen spinach holds even more water than fresh. I usually squeeze it in a kitchen towel until my hands hurt, then squeeze once more for good measure!

My egg bites stuck to the pan—what went wrong?

This usually means the pan wasn’t greased well enough. Next time, be generous with your cooking spray or oil, making sure to get all the corners and sides. Better yet, invest in silicone muffin liners—they’re foolproof!

Can I make these without a blender?

You can try whisking by hand, but the texture won’t be quite as smooth and fluffy. The blender really breaks down the cottage cheese curds to create that creamy, café-style texture. If you don’t have a blender, a food processor works too!

Why are my egg bites watery or weeping?

This almost always comes from not removing enough moisture from the vegetables. Spinach especially holds a ton of water. Make sure you’re squeezing it really well after wilting. Also, don’t add fresh tomatoes or other watery vegetables without adjusting the recipe.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your egg bites turned out and what variations you tried.