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Fluffy Oven-Baked Egg Bites

Fluffy Oven-Baked Egg Bites

Soft and savory Egg Bites made with eggs, cottage cheese, cheddar, spinach, and bell pepper. Perfect for breakfast, meal prep, or a quick protein-rich snack.

Prep Time10 minutes
Cook Time16–18 minutes
Total Time33 minutes
Servings10–12 Egg Bites
Course: Breakfast, Brunch Cuisine: American Calories: 85 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Egg Bites
8 large eggs
1/2 cup cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup finely chopped spinach
1/4 cup finely diced bell pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray or a small amount of oil

Equipment

  • 12-cup muffin pan
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Small measuring cup or spoon for pouring
  • Butter knife or small offset spatula

Method

  1. Preheat the oven to 350°F (175°C).
  2. Coat 10 to 12 muffin cups with nonstick cooking spray. If using oil, wipe a thin layer over the bottom and sides of each cup.
  3. Crack the eggs into a large mixing bowl, add the cottage cheese, and whisk for 45 to 60 seconds until well combined. For a smoother texture, blend for about 20 seconds instead.
  4. Add the shredded cheddar, salt, and black pepper and stir until evenly distributed.
  5. Divide the chopped spinach and diced bell pepper evenly between the prepared muffin cups.
  6. Give the egg mixture a gentle stir and pour it over the vegetables, filling each muffin cup about 3/4 full.
  7. Bake on the center oven rack for 16 to 18 minutes, until the centers are set and no longer look wet. Bake for another 2 minutes if the centers still jiggle like liquid.
  8. Remove the pan from the oven and cool the Egg Bites for 5 minutes.
  9. Run a thin butter knife or small spatula around the edges and carefully lift each Egg Bite from the pan.

Chef’s Notes

  • Pat fresh vegetables dry before adding them to prevent watery Egg Bites.
  • If using frozen spinach, thaw it and squeeze out as much moisture as possible.
  • Monterey Jack, mozzarella, or mild Swiss cheese can replace the cheddar.
  • Ricotta can replace the cottage cheese using the same amount.
  • Do not fill the muffin cups to the top because the eggs expand while baking.
  • A little sinking after baking is normal.
  • Store cooled Egg Bites in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled Egg Bites for up to 2 months.
  • Reheat refrigerated Egg Bites in the microwave for 20 to 30 seconds, adding another 10 seconds if needed.