These egg bites are soft, fluffy, and high in protein thanks to blended eggs and cottage cheese. They bake in a muffin tin, making them perfect for quick breakfasts or weekly meal prep. Mix-ins like spinach, basil, and sun-dried tomatoes add flavor without much effort.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ½ teaspoon fine sea salt
- 1 jar (8 oz) sun-dried tomatoes, drained and roughly chopped
- A large handful of baby spinach, chopped
- ⅓ cup fresh basil, thinly sliced
- Crumbled feta, optional
- Freshly ground black pepper, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well with nonstick spray.
- Add the eggs, cottage cheese, and salt to a blender. Blend until smooth and creamy.
- Pour the mixture into a bowl. Stir in the chopped sun-dried tomatoes, spinach, and basil.
- Divide the mixture evenly between the muffin cups, filling each about three-quarters full.
- If desired, sprinkle each cup with a little feta and black pepper.
- Bake for 20–22 minutes, or until the centers are set and the tops are slightly puffed.
- Let the egg bites cool in the pan for at least 5 minutes. They may deflate a bit as they cool.
- Serve warm, or cool completely and refrigerate in an airtight container for up to 5 days.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Total Time: 30 minutes
- Servings: 12 bites (about 6 servings)
- Cuisine: American / Breakfast
- Course: Breakfast, Snack, Meal Prep
Tips & Variations
- Grease the muffin tin generously, or use a silicone muffin pan to prevent sticking.
- Blend only until smooth — over-blending can make the bites dense.
- Swap in other vegetables or herbs if you prefer.
- Add a small amount of shredded cheese or cooked protein for different flavor profiles.
- These reheat well in the microwave for quick weekday breakfasts.
Approximate Nutrition
(Per serving — roughly two egg bites)
- Protein: ~15 g
- Other values vary depending on brand of cottage cheese and optional toppings.
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well with nonstick spray.
- Add the eggs, cottage cheese, and salt to a blender. Blend until smooth and creamy.
- Pour the mixture into a bowl. Stir in the chopped sun-dried tomatoes, spinach, and basil.
- Divide the mixture evenly between the muffin cups, filling each about three-quarters full.
- If desired, sprinkle each cup with a little feta and black pepper.
- Bake for 20–22 minutes, or until the centers are set and the tops are slightly puffed.
- Let the egg bites cool in the pan for at least 5 minutes. They may deflate a bit as they cool.
- Serve warm, or cool completely and refrigerate in an airtight container for up to 5 days.
Notes
- Protein: 7.5–9 g
-
Total Fat: 5–6.5 g
- Saturated Fat: 2–3 g
- Monounsaturated Fat: ~1.5–2 g
- Polyunsaturated Fat: ~0.5 g
- Cholesterol: 105–130 mg
-
Total Carbohydrates: 1.5–3 g
- Fiber: 0.3–0.6 g
- Sugars (natural): 1–2 g
- Net Carbs: ~1–2.5 g
FAQs
Do these freeze well?
Yes. Cool completely, freeze in a single layer, then store in a freezer bag. Thaw before reheating.
Can I make them dairy-free?
You can omit the cottage cheese, but the texture will not be as creamy. A dairy-free yogurt or soft tofu can be used, though results vary.
Why blend the mixture?
Blending creates a smooth, fluffy consistency and prevents curdled or rubbery egg bites.
How long do they keep?
Up to 5 days in the refrigerator when stored airtight.
