This delicious Egg Bites recipe comes together in about 30 minutes and is made in a muffin tin for a quick and easy breakfast or snack that your family will love!
Ingredients You’ll Need
Here’s a breakdown of what you’ll need to whip up these tasty egg bites:
- Extra-virgin olive oil – just a splash for greasing the pan and adding flavor.
- 6 large eggs – the star of the show, providing that incredible protein kick we all need.
- 3/4 cup whole milk cottage cheese – adds a creamy texture and loads of flavor!
- 1/4 teaspoon sea salt – a couple pinches will do to enhance the taste.
- Freshly ground black pepper – because everything’s better with a little spice!
- 3 cups fresh spinach – a great way to boost your greens and nutrients, plus, it wilts down beautifully.
- 1/2 cup diced roasted red bell pepper – for that sweet, smoky flavor.
- 1/2 cup chopped green onion – adds a nice crunch and bite to the mix.
Feel free to mix and match ingredients based on what you’ve got on hand. Got leftover broccoli? Use that instead of spinach! Want to throw in some diced ham? Go for it!
Let’s Get Cooking!
Preheat your oven to 350 degrees F. While that’s heating up, grab your nonstick muffin tin and grease it up with olive oil. I like to use a paper towel to spread it evenly, this will help the egg bites slide out later!
Blend it up! In a blender, pour in the eggs, cottage cheese, salt, and several grinds of pepper. Blend until everything is smooth and creamy. It should be nice and frothy, almost like you’re making a milkshake!
Prep your spinach. Pop the spinach in a steaming basket and steam it for about 1 minute until it’s wilted. Seriously, that’s all it takes! Then, you’ll want to squeeze out any excess water and chop it up. You know, to keep those egg bites from getting watery!
Mix it up. In a mixing bowl, combine the chopped spinach, diced roasted red bell pepper, and green onions. You can totally taste this mix to see if you want to add more salt or pepper, immensely satisfying!
Assemble your egg bites. Here’s the fun part! Measure out about 1/4 cup of your veggie mixture and set it aside for later. Now divide the remaining veggies evenly among the muffin cups.
Pour the egg mixture. This next step is where the magic happens, pour a scant 1/4 cup of your egg mixture over each muffin cup, right over the veggies. Top each one with a sprinkle of your reserved vegetable mixture. Yum!
Bake it! Slide your muffin tin into the preheated oven and bake for 18 to 22 minutes, or until the egg is set. You’ll know they’re done when a toothpick poked in the center comes out clean. The smell will drive you wild, just wait!
Cool down. Let them cool for about 5 minutes in the pan before you try to remove them. It makes them so much easier to get out, trust me
If you loved this egg bites recipe, be sure to check out my homemade Egg muffins, my sheet pan eggs, or my simple Egg Custard Pie! These dishes are all about making meal prep a breeze!
Why These Egg Bites Works
Quick & Easy
Comes together in under 30 minutes! Perfect for those busy mornings or last-minute snack needs.
Customizable
Use whatever ingredients you have! From leftover sautéed mushrooms to cherry tomatoes, throw in what’s in your fridge. The secret to a delicious egg bite is to get creative!
Make-Ahead Friendly
Perfect for meal prep! These egg bites can be made ahead of time, stored in the fridge, and simply reheated for a quick breakfast on the go.
Family-Friendly
The whole family will love it! They’re nutritious, filling, and packed with tons of flavor, you won’t hear any complaints at the breakfast table!
Serving and Storage Tips
How to Serve This Recipe
Egg bites are incredibly versatile! Serve them warm with a side of fresh fruit, a dollop of salsa, or avocado slices. They also work wonderfully with a side of toast for a heartier meal.
Storage
You can keep cooked egg bites in the refrigerator for up to 5 days. Just make sure they’re in an airtight container!
Reheating Instructions
The best method to reheat these is to pop them in the microwave for about 30-60 seconds or until they’re heated through. You can also warm them in the oven at 350°F until they’re nice and warm.
Freezer Friendly
Yes! You can freeze these egg bites for up to 3 months. Simply wrap each bite in plastic wrap and place them in a freezer bag. When you’re ready to eat them, just reheat from frozen, either microwave or oven will work!
You guys are going to absolutely love these quick and easy egg bites! They’re perfect for any meal of the day and are loaded with flavor, not to mention super customizable based on what you have at home. I mean, who doesn’t appreciate a recipe that helps clean out the fridge while also being a wholesome meal?
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Quick and Easy Egg Bites
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These delicious Egg Bites come together in about 30 minutes, making them a perfect family-friendly breakfast or snack that everyone will love!
Ingredients
- Extra-virgin olive oil (for greasing)
- 6 large eggs
- 3/4 cup whole milk cottage cheese
- 1/4 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 3 cups fresh spinach
- 1/2 cup diced roasted red bell pepper
- 1/2 cup chopped green onion
Instructions
- 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 pepper; blend until smooth and frothy.
- Steam the spinach for 1 minute, squeeze out excess water, and chop.
- In a bowl, mix together the chopped spinach, diced roasted red bell pepper, and green onions.
- Divide the vegetable mixture among the muffin cups, reserving some for topping.
- Pour 1/4 cup of the egg mixture over each muffin cup and top with reserved vegetables.
- Bake for 18 to 22 minutes, or until the egg is set.
- Cool for about 5 minutes in the pan before removing.
Notes
These egg bites are customizable; feel free to add any leftovers or additional veggies you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg