These breakfast egg bites blend cottage cheese for extra protein and a creamy texture, plus a handful of spinach for a naturally vibrant green color. They’re easy to customize with your family’s favorite mix-ins: cheese, veggies, or cooked meats and make the perfect grab-and-go breakfast all week long.
Yield: 12 servings
Ingredients:
- 8 large eggs
- 1 cup cottage cheese (low-fat or full-fat, blended for a creamy texture)
- 1 cup fresh spinach
- ½ tsp garlic powder
- Salt and pepper to season
- ½ cup sundried tomatoes
- ½ cup crumbled feta cheese
- Cooking spray or oil for greasing the pan
- Optional add-ins: Diced red bell peppers, green onions, broccoli, asparagus cooked bacon or breakfast sausage
Method:
Preheat your oven to 350°F and generously grease a 12-cup muffin tin with cooking spray or use muffin liners.
In a blender, combine the eggs, cottage cheese, spinach, salt, pepper, and garlic powder. Blend until the mixture is completely smooth and creamy, about 30 seconds. Blending the cottage cheese is key to achieving a smooth, custardy texture.
Divide the sundried tomatoes and feta evenly among the prepared muffin cups. Pour the blended egg mixture evenly into the muffin cups, filling each one about three-quarters full. Gently stir the contents of each cup with a fork to ensure the add-ins are well distributed.
Bake for 20 to 30 minutes, or until the egg bites are set and slightly golden on top. They will puff up in the oven but settle as they cool. Let the egg bites cool in the muffin pan for 5–10 minutes before running a knife around the edges and gently popping them out. Serve warm or store for meal prep.