These Egg Bites are the ultimate quick, protein-packed breakfast or snack, ready in just 30 minutes. Fluffy and tender, they’re bursting with rich, savory flavors that satisfy every bite. Perfectly portable, they’re ideal for busy mornings or on-the-go energy. With a golden exterior and a melt-in-your-mouth texture, they’re as delightful to eat as they are easy to make.
Customize them with your favorite ingredients for a personal touch, from sharp cheddar to fresh herbs. The 10-minute prep and 20-minute cook time make them a stress-free option for any day. Warm, comforting, and endlessly versatile, these bites are a game-changer for anyone craving a wholesome, delicious treat.
Ingredients for Delicious Egg Bites
- Extra-virgin olive oil, for greasing the pan
- 6 large eggs
- ¾ cup whole milk cottage cheese (can substitute with ricotta for a creamier texture)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 cups fresh spinach (about 3 ounces; can substitute with kale or arugula)
- ½ cup diced roasted red bell pepper (about 1 pepper; jarred peppers work well)
- ½ cup chopped green onion (about 2 green onions; can substitute with chives)
Step-by-Step Instructions for Perfect Egg Bites
- Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- In a blender, combine the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
- Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out excess water. Roughly chop.
- In a medium bowl, combine the spinach, roasted red bell pepper, and green onion. Toss to mix and measure out ¼ cup of the mixture. Set aside.
- Evenly divide the remaining vegetable mixture among the muffin cups.
- Pour a scant ¼ cup of the egg mixture over the vegetables in each well. If there’s extra egg mixture, divide it evenly among the wells.
- Sprinkle the reserved ¼ cup vegetables evenly on top of each egg bite.
- Bake for 18 to 22 minutes, or until the eggs are set and the tops are lightly golden.
- Let cool for 5 minutes before carefully removing from the pan. Serve warm or store for later!
Perfect Pairings: Sauce and Topping Ideas
Elevate your egg bites with a dollop of sriracha mayo or a drizzle of avocado crema for a creamy kick. For a fresh twist, top with sliced cherry tomatoes or a sprinkle of crumbled feta cheese. These additions add both flavor and texture to your bites!
Make-Ahead Magic: Storage and Reheating
These egg bites are perfect for meal prep! Store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the microwave for 30-45 seconds or warm them in a toaster oven for a crispier edge. They’re just as delicious the second time around!
Mix It Up: Recipe Variations
Customize your egg bites by swapping in your favorite ingredients. Try diced ham and cheddar for a classic combo, or go veggie-heavy with zucchini and mushrooms. For a dairy-free option, replace cottage cheese with silken tofu—it’s just as creamy and protein-packed!
Quick Tips for Busy Mornings
Save time by prepping your veggies the night before. You can also double the batch and freeze extras for up to 2 months. Just thaw overnight in the fridge and reheat for a hassle-free breakfast on the go!
Essential Equipment Guidance
A nonstick muffin tin is key for easy removal of the egg bites. If you don’t have one, use silicone muffin liners for a foolproof option. A high-speed blender ensures a smooth egg mixture, but a whisk and some elbow grease will work too!
Egg Bites
Ingredients
- Extra-virgin olive oil, for the pan
- 6 large eggs
- 3/4 cup whole milk cottage cheese
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 3 cups fresh spinach, 3 ounces
- 1/2 cup diced roasted red bell pepper, about 1 pepper
- 1/2 cup chopped green onion, about 2 green onions
Instructions
- Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
- Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
- Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
- Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
- Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.