The secret to making egg bites that taste truly restaurant-quality lies in getting the cottage cheese completely smooth. That’s what separates a decent recipe from one that’s genuinely good. I’ve tested this version countless times, and when you blend the eggs, half the cheddar (cup), salt, and pepper in a high-speed blender for about 75–90 seconds, the mixture turns completely smooth with zero lumps. Don’t forget to scrape the sides halfway through! Once you pour this smooth egg mixture into muffin cups, only fill them halfway—that space lets them puff up without spilling over.
For perfectly baked, protein-rich, and healthy results, preheat the oven to 300°F, place the rack in the center, and spray a silicone muffin tray with nonstick coating on all sides. Then, distribute chopped broccoli and spinach evenly, pressing gently into the base, and top with the remaining cheddar cheese. Bake for 28–30 minutes, just until the centers set and spring back when lightly touched. The tops should turn golden brown, the texture soft and custard-like, and the flavor incredibly fluffy, cheesy, and warm. Let them cool for 5 minutes before removing to prevent falling apart, and enjoy a creamy, baked, broccoli breakfast that’s both indulgent and guilt-free.
Step-by-Step Instructions
How to Make High-Protein Broccoli Cheddar Egg Bites
- Prep the oven & tray.
Preheat your oven to 300°F, place the rack in the center, and generously spray a silicone muffin tray with nonstick cooking spray. This helps the egg bites release effortlessly. - Blend the base.
Add the eggs, cottage cheese, half of the cheddar cheese, salt, and black pepper to a high-speed blender. Blend on high for 75–90 seconds, pausing to scrape the sides halfway through. The goal is a silky-smooth, lump-free mixture—this is what creates that signature restaurant-style texture. - Prepare the veggies.
Evenly distribute the chopped broccoli and spinach into each muffin cup. Press them down lightly so they sit at the base of each mold. - Pour in the egg mixture.
Pour the smooth blended mixture over the vegetables, filling each cup only halfway. This gives the egg bites space to rise without spilling. - Add the cheesy topping.
Sprinkle the remaining cheddar cheese on top of each egg bite for that melty, golden-brown finish. - Bake to perfection.
Bake for 28–30 minutes, or until the centers are set and gently spring back when pressed. The tops should turn slightly golden, and the texture will be soft, fluffy, and custard-like. - Cool before removing.
Let the egg bites cool for 5 minutes before lifting them out. This helps them hold their shape and prevents crumbling. - Serve & enjoy.
Enjoy warm, or cool completely for meal prep. These high-protein, gluten-free breakfast bites make healthy eating unbelievably easy.
Nutrition Facts (Per Egg Bite)
(Approx. when recipe yields 06 portions; values will vary slightly by cheese + cottage cheese used)
- Calories: ~160
- Protein: ~8g
- Carbohydrates: ~2g
- Fat: ~5g
- Fiber: ~0.3g
- Sugar: ~1g
Ingredients
Method
- Preheat the oven to 300°F and position the rack in the center. Generously spray a 12-cup silicone muffin tray with nonstick coating, making sure to cover all sides and edges to get even coverage. This step ensures the egg bites release smoothly after baking without sticking.
- Add the eggs, cottage cheese, cheddar (cup), salt, and pepper to a high-speed blender. Blend for about 75–90 seconds until the mixture is completely smooth with zero lumps. Stop halfway to scrape down the sides, ensuring everything blends evenly for a silky base.
- Pour the smooth egg mixture into the muffin cups, filling each about halfway. This gives room for the bites to puff up while baking without spilling over. Make sure the batter is evenly distributed for uniform cooking.
- Distribute the chopped broccoli and spinach evenly among the cups, pressing gently so the vegetables settle into the mixture. Top each with the remaining cheddar cheese for that perfect golden crust and melty finish.
- Bake for 28–30 minutes until the centers are set and spring back when lightly touched. The tops should turn golden brown. Let them cool for 5 minutes before removing to prevent falling apart. Enjoy these creamy, fluffy bites warm for a high-protein, feel-good breakfast.
Notes
FAQs
1. Are these broccoli cheddar egg bites keto-friendly?
Yes! With high protein, healthy fats, and very few carbs, these egg bites fit perfectly into a keto, low-carb, or gluten-free diet.
2. Can I use frozen broccoli instead of fresh?
Absolutely—just thaw and pat dry before adding it to the muffin cups. Removing excess moisture prevents soggy egg bites.
3. How do I store egg bites for meal prep?
Store them in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave for 15–20 seconds for a quick, healthy breakfast.
4. Can I freeze these egg bites?
Yes! Freeze them in a single layer, then store in a freezer bag for up to 2 months. Warm in the microwave straight from frozen.
5. Can I substitute the cottage cheese?
Greek yogurt or ricotta are great alternatives, though the texture may be slightly less creamy. Cottage cheese gives the fluffiest, highest-protein result.
6. What other veggies can I use?
These egg bites are versatile! Try mushrooms, diced bell peppers, sautéed onions, or even jalapeños for extra flavor.
