Easy Spinach Egg Bites with Cottage Cheese
You’re going to love these moist and flavorful vegetarian egg bites with cottage cheese for a healthy breakfast or snack. They bake up with a soft, custardy texture (similar to the popular sous vide Starbucks egg bites)! Cottage cheese egg bites are simply seasoned with salt, pepper, and oregano and flavored with fresh spinach and feta cheese.
Ready to enjoy in 30 minutes or less and perfect for meal prepping, these egg bites are similar to my mini frittatas in a muffin tin.
As a Registered Dietitian, I know how important it is to eat protein with your morning meal. A high-protein breakfast helps stabilize blood sugar levels and keeps you full for longer.
This egg bites recipe with cottage cheese features two of my favorite high protein breakfast foods – whole eggs and cottage cheese! They’re blended together then simply mixed with spinach, feta cheese, and dried oregano before baking in a muffin tin.
To get that creamy, custardy texture, you’ll put a pan of hot water into the oven to mimic a steam-oven. The steamy environment helps to keep the egg bites moist and tender.
Registered Dietitian Tip
Each of these egg bites provides 6 grams of protein. To make it a balanced and satisfying breakfast, I love to pair 3 egg bites with some high fiber foods. This nutrient combination is what actually keeps you full and satiated throughout the morning.
Some of my favorite high fiber breakfast recipe pairings:
If you prefer egg whites, try my Starbucks-inspired egg white bites too!
Step-by-step instructions
- The key to egg bites with a soft, custardy texture without a sous vide is to create a DIY steam bath in your oven. Fill a glass or ceramic baking dish about halfway with water. Put the dish on the bottom rack of your oven.
- Preheat the oven to 325°F with the water dish inside.
- Spray or butter muffin baking pan.
- Blend together eggs, cottage cheese, salt, and pepper, until completely smooth.
- Add chopped spinach, feta cheese, and oregano.
- Close the blender and shake it up to combine the fillings.
- Pour the egg mixture into the greased muffin tin, filling each tin about halfway full.
- Place the muffin pan in the preheated oven on the middle rack, directly above the water dish.
- Bake for about 20 minutes until a toothpick comes out clean, and the egg bite edges have begun to pull away from the baking pan.
Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
Easy Spinach Egg Bites with Cottage Cheese
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: oven
- Cuisine: American
- Diet: Vegetarian
Description
You’re going to love these moist and flavorful egg bites with cottage cheese for a healthy breakfast or snack. They bake up with a soft, custardy texture (similar to the popular sous vide Starbucks egg bites)! Cottage cheese egg bites are simply seasoned with salt, pepper, and oregano and flavored with spinach and feta cheese.
Ingredients
- 6 large eggs
- 1 cup cottage cheese, preferably 4% or 2% fat
- 1/8 tsp kosher salt
- 1/8 tsp pepper
- 1/2 cup feta cheese, crumbled
- 1 cup baby spinach, chopped
- 1/4 tsp dried oregano
Get Recipe Ingredients
Instructions
- PREP: Spray a muffin pan with cooking oil or generously grease with butter. Fill a 9×13 glass or ceramic casserole dish halfway with water. Place the water dish on the bottom rack of your oven.
- Preheat oven to 325°F, with the water dish in the oven.
- Crack the eggs into a blender and add the cottage cheese, salt, and pepper.
- Blend for about 30 seconds, until completely smooth.
- Add the crumbled feta cheese, chopped spinach, and dried oregano to the blender.
- Secure the top onto the blender and shake a few times to evenly disperse the ingredients.
- Pour the egg mixture into the greased muffin pan, filling each about halfway full.
- Place the muffin pan in the oven on the middle rack, directly above the water dish.
- Bake for 18-22 minutes, until the edges of the egg bites begin to pull away from the pan, and a toothpick comes out clean when inserted into the center of the egg bites.
- Enjoy warm!
Notes
Egg Bite Variations
Instead of spinach and feta cheese, try different combinations of vegetables and cheese:
- Vegetables: Use 1 cup of cooked vegetables such as bell pepper, onion, mushrooms, tomatoes, or broccoli.
- Cheese: Try half a cup of shredded cheddar cheese, goat cheese, low moisture mozzarella cheese, or gruyere cheese.
- Fresh herbs: You can add chopped fresh basil, dill, parsley, cilantro, or sage.
- Additional add ins: Olives, sun-dried tomatoes, roasted red peppers, or banana peppers would all add tons of flavor!
Storage
Fridge: Store in an airtight container or tightly sealed baggie in the fridge for up to five days. Eat them cold or pop them in the microwave for 30 seconds or so, until heated through.
Freezer: Let egg bites cool completely. Tightly wrap them individually in plastic wrap. Store them in an airtight container or baggie in the freezer for up to 3 months. Reheat them in the microwave from frozen for about 1 minute, until completely warmed through.
Nutrition Disclaimer
As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being. Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.
I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian.
Nutrition
- Serving Size: one egg bite
- Calories: 71
- Fat: 4.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 1.2 g
- Protein: 6.3 g
These turned out so good! Super light and fluffy. I don’t have a muffin tin so I baked it as a casserole in a 13×9. I doubled it and cooked it for longer. So delicious! It was also really easy.
Thanks, Ryanne! Glad to hear that this recipe worked out in a different sized pan. I really appreciate your review and letting me know! Enjoy 🙂
Love these!! Delicious and so easy. I also tried it with broccoli, mushrooms and cheddar which turned out great.
Thanks so much, Hannah! Glad you like these egg bites, and it’s helpful to know other ingredients work well with this recipe 🙂
Instant pot timing?
Hi Janet, I don’t use an Instant Pot so I’m unfamiliar with the timing this recipe would require. Sorry I can’t be more helpful!
Hello, I would like to try this recipe but am wondering if frozen spinach would work?
Yes, I do think frozen spinach would work! Please let us know if you end up trying it 🙂
Absolutely delicious and so easy! Only problem is we couldn’t stop eating them!
Thanks for the kind review, Nancy! So glad you liked these egg bites 🙂
Love the egg bites! I used 8 eggs and frozen spinach. I had to cook a little longer with the frozen spinach. I love an easy simple recipe with easy clean up. Highly recommend!
Thank you for sharing your tips for using 8 eggs and frozen spinach! I’m happy to hear you love this recipe.
These are fantastic! They popped right out of the muffin tin – no sticking. They are almost like a little souffle. Such a great way to add protein to breakfast that’s not just a plain egg, or a healthy snack on the go. Looking forward to trying different varieties!
Thanks for your thoughtful review, Claudia! I am thrilled that you loved this recipe. It’s one of my favorites for meal prep!