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High-Protein Egg Bites with Cottage Cheese and Spinach

High-Protein Cottage Cheese and Spinach Egg Bites

Creamy, protein-packed egg bites made with cottage cheese and fresh spinach. Perfect for meal prep and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 egg bites
Course: Breakfast, Snack
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 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 about 3 ounces
  • 1/2 cup diced roasted red bell pepper about 1 pepper, jarred works great
  • 1/2 cup chopped green onion about 2 green onions
  • extra-virgin olive oil or cooking spray for greasing

Equipment

  • blender
  • Nonstick muffin tin or silicone molds
  • Steamer or pot
  • Strainer
  • mixing bowl

Method
 

  1. Preheat your oven to 350°F and generously grease a nonstick muffin tin with olive oil or cooking spray.
  2. Add eggs, cottage cheese, salt, and pepper to a blender and blend on medium-high speed for 30-45 seconds until completely smooth with no visible cottage cheese curds.
  3. Steam spinach for 1 minute until wilted. Transfer to a strainer and squeeze out all excess water using the back of a spoon or your hands. Roughly chop the spinach.
  4. Combine chopped spinach, diced roasted red peppers, and chopped green onions in a bowl. Reserve 1/4 cup of the mixture for topping.
  5. Divide the remaining vegetable mixture evenly among the 12 muffin cups. Pour about a scant 1/4 cup of egg mixture over the vegetables in each cup.
  6. Top each egg bite with some of the reserved vegetables for presentation.
  7. Bake for 18-22 minutes, or until eggs are set and slightly golden on top. Check doneness by gently pressing the center - it should spring back slightly.
  8. Let cool in the pan for 5 minutes before removing. This helps them set completely and makes removal easier.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Storage: Refrigerate in an airtight container for up to 3 days, or freeze individually for up to 3 months. Reheat from frozen for 45-60 seconds or from refrigerated for 30-45 seconds in the microwave. For best results, use whole milk cottage cheese and squeeze spinach completely dry after steaming.
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