Description

Creamy, fluffy, and packed with protein, these egg bites are a quick and nourishing meal perfect for busy weeknights. They sneak in greens and are make-ahead friendly for easy grab-and-go dinners.

Ingredients

Scale

6 large eggs
1 cup (240g) full-fat cottage cheese
1 cup (30g) fresh spinach, chopped
½ cup (50g) shredded cheese (optional, sharp cheddar or mozzarella)
½ teaspoon garlic powder
Salt and freshly cracked black pepper to taste
¼ teaspoon onion powder (optional)
1 tablespoon fresh herbs (chives, parsley, or dill, optional)

Instructions

Preheat your oven to 350°F (175°C). Spray your muffin tin generously with non-stick spray or lightly oil each cup.
Wash and roughly chop the fresh spinach.
In a mixing bowl, crack the eggs and whisk until just combined. Add the cottage cheese, garlic powder, onion powder, salt, and pepper. Whisk again until the cottage cheese is mostly broken up and evenly distributed.
Gently fold in the chopped spinach and shredded cheese (if using). Do not overmix.
Pour the mixture evenly into the muffin cups, filling each about ¾ full.
Bake for 20 to 25 minutes until the egg bites are set and golden on top. Test by gently pressing the center; it should spring back without wobbling.
Let the egg bites cool for a few minutes before removing them from the tin. Serve warm or at room temperature.

Notes

[‘Use full-fat cottage cheese for a creamy, tender texture.’, ‘Grease the muffin tin well to prevent sticking.’, ‘Let egg bites cool before removing from the tin for clean edges.’, ‘Customize with add-ins like cooked bacon, sausage, mushrooms, or herbs.’, ‘Reheat in microwave or skillet; avoid freezing to maintain texture.’]

Prep Time: 13 minutes
Cook Time: 20-25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 egg bites
Calories: 180
Sodium: 300
Fat: 9
Saturated Fat: 4
Carbohydrates: 3
Fiber: 1
Protein: 18

Keywords: high-protein, cottage cheese, egg bites, spinach, easy weeknight recipe, healthy, make-ahead, protein-packed