Save to Pinterest These tender baked bites combine protein-rich eggs with creamy cottage cheese for an incredibly fluffy texture. The addition of fresh spinach, bell pepper, and green onions adds vibrant color and nutrients, while shredded cheddar provides savory depth.
Simply blend the wet ingredients until smooth, fold in vegetables and cheese, then bake in a muffin tin until golden and set. Each bite delivers 8 grams of protein, making them ideal for busy mornings or post-workout fuel.
Store in the refrigerator for grab-and-go breakfasts throughout the week, or freeze for longer storage. Customize with your favorite vegetables, cheeses, or cooked meats to suit your taste preferences.
Last Tuesday morning, standing in my kitchen with wet hair and zero patience for anything complicated, I threw whatever was in my fridge into the blender. That chaotic experiment turned into these egg bites, and honestly, they've saved my weekday mornings ever since.
My sister came over last month looking exhausted, trying to juggle a new job and two kids. I warmed up a plate of these, and she literally stopped mid-sentence to ask what kind of magic I'd just put in front of her. Now she texts me every Sunday asking if I've made my weekly batch.
Ingredients
- 8 large eggs: Room temperature eggs blend more smoothly and create that lighter texture we're after
- 1 cup cottage cheese: Full fat is your friend here, it blends into something creamy and dreamy
- 1/2 cup shredded cheddar cheese: Adds that sharp, savory bite that wakes everything up
- 1/4 cup milk or half-and-half: Just enough liquid to keep things tender without compromising structure
- 1/2 cup finely chopped baby spinach: Don't skip this, it wilts down perfectly and adds color
- 1/4 cup diced red bell pepper: Little pockets of sweetness that make each bite interesting
- 2 green onions, sliced: Fresh onion flavor without the harsh bite
- 1/2 teaspoon salt: Enhances all the other flavors
- 1/4 teaspoon black pepper: Just a gentle warmth
- 1/4 teaspoon garlic powder: Optional but so worth it
Instructions
- Get your oven ready:
- Preheat to 350°F and grease that muffin tin like your life depends on it, or use silicone liners for easy removal
- Make the base:
- Blend eggs, cottage cheese, milk, salt, pepper, and garlic powder until completely smooth and frothy
- Prep the add-ins:
- Mix spinach, red pepper, green onions, and cheddar in a bowl so they're ready to go
- Bring it together:
- Pour the egg mixture over the vegetables and stir gently to distribute everything evenly
- Fill the cups:
- Divide batter among muffin cups, filling about 3/4 full, they'll puff up nicely
- Bake them:
- 18-22 minutes until set and golden, rotating halfway if your oven has hot spots
- The waiting game:
- Cool 5 minutes before running a knife around edges, they'll pop out easier
Save to Pinterest These became my go-to meal prep staple after I realized I was spending way too much money on those frozen breakfast sandwiches that never quite satisfied me. Now I grab two on my way out the door, and I actually look forward to breakfast instead of treating it as an afterthought.
Make Them Yours
I've tried so many variations, and almost everything works. Swap in feta for cheddar, throw in some mushrooms, or add crumbled cooked bacon if you eat meat. The egg and cottage cheese base is incredibly forgiving.
Storage Secrets
Meal prep these on Sunday and you're set for the week. Refrigerate for up to 4 days in an airtight container, or freeze them individually wrapped for up to 2 months. Just reheat at 50% power so they don't get rubbery.
Serving Ideas
Sometimes I serve these with hot sauce and avocado toast for a proper weekend breakfast. Other days they're just grabbed cold on my way to work. They're versatile that way.
- Pair with fresh fruit for a complete breakfast
- Crumble over salads for an easy protein boost
- Wrap in a tortilla with salsa for breakfast tacos
Save to Pinterest These egg bites started as a desperate clean-out-the-fridge experiment, but they've become one of those recipes I make on repeat without even thinking about it. Hope they save your mornings too.
Recipe FAQs
- → Can I make these without a blender?
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Yes, whisk the eggs, cottage cheese, milk, and seasonings vigorously by hand until well combined and slightly frothy. The texture may be slightly less uniform but still delicious.
- → How do I prevent the egg bites from sticking?
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Use silicone muffin liners for easy release, or generously grease your muffin tin with non-stick spray. Letting them cool for 5 minutes before removing also helps prevent sticking.
- → Can I use frozen spinach instead of fresh?
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Yes, thaw frozen spinach completely and squeeze out excess moisture before adding. This prevents the bites from becoming watery during baking.
- → What's the best way to reheat these?
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Microwave for 30-45 seconds until warm, or bake at 350°F for 8-10 minutes. Avoid over reheating, which can make the texture rubbery.
- → Can I double this recipe?
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Absolutely. Use two muffin tins or bake in batches. The mixture keeps well in the refrigerator for up to 24 hours before baking if needed.
