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High-Protein Egg Bites Easy Make-Ahead Breakfast recipe

High-Protein Egg Bites: Easy Make-Ahead Breakfast

Creamy, protein-packed egg bites loaded with vegetables, cheese, and optional meat. Perfect for meal prep, busy mornings, and post-workout fuel. Customize with your favorite ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 egg bites
Course: Breakfast, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1/2 cup cottage cheese or Greek yogurt
  • 1/4 cup milk dairy or non-dairy
  • 1/2 cup feta cheese crumbled
  • 1 cup shredded cheese cheddar, mozzarella, or preferred
  • 1/2 cup spinach frozen (thawed and drained), fresh, or sautéed
  • 6 cherry tomatoes roasted and halved
  • 1 bell pepper diced small
  • 1 cup turkey bacon or sausage bits cooked
  • 2 tbsp fresh herbs chives, parsley, or dill
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • salt to taste
  • olive oil or non-stick spray for greasing

Equipment

  • 12-cup muffin tin or silicone muffin pan
  • Blender or mixing bowl
  • whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Generously grease a 12-cup muffin tin with olive oil or non-stick spray, making sure to coat the sides well to prevent sticking.
  2. In a blender or mixing bowl, combine eggs, cottage cheese (or Greek yogurt), milk, salt, pepper, and garlic powder. Blend or whisk for 30 seconds until completely smooth and well combined.
  3. Prepare your vegetables: dice bell pepper into small pieces, roast cherry tomatoes at 400°F for 10 minutes if desired, and ensure spinach is well-drained if using frozen (squeeze out excess moisture).
  4. Divide prepared vegetables, cooked turkey bacon or sausage bits, and shredded cheese evenly among the 12 muffin cups, distributing fillings so each cup has a balanced mix.
  5. Pour the egg mixture over the ingredients in each muffin cup, filling about three-quarters full to allow room for rising during baking.
  6. Top each egg bite with a small amount of crumbled feta cheese and fresh herbs for extra flavor.
  7. Bake for 20-25 minutes until eggs are set and edges are golden brown. The centers should feel firm when gently pressed.
  8. Let egg bites cool in the muffin tin for 5 minutes before carefully removing them. This prevents breaking and makes them easier to handle.
  9. Serve warm immediately, or let cool completely before storing for meal prep.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For dairy-free: Use dairy-free milk and omit cheese or use dairy-free cheese alternatives. For keto: Use low-carb vegetables like spinach, mushrooms, and bell peppers. Storage: Refrigerate in airtight container for 4-5 days. Freeze individually wrapped for up to 3 months. Reheat refrigerated bites for 30-60 seconds in microwave, or 10 minutes at 300°F in oven. Frozen bites need an extra 30 seconds reheating time.
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