Tender Egg Bites with Cottage Cheese and Spinach

I’m always looking for ways to create easy, healthy, protein-rich breakfast ideas that I can make ahead of time and add to my weekend meal prep. And these tender egg bites with cottage cheese and spinach are just that. I am telling you, they are so much better than .

And I’m also going to show you a must-know hack for keeping your egg bites and your egg muffins nice and moist and tender while they bake in the oven so you don’t end up with tough, rubbery egg bites.

Why You’ll Love This

I am telling you, they are so much better than .

I recommend starting the day with a delicious, nutritious, protein-rich breakfast because this is going to help to support muscle maintenance, it’s going to prevent energy crashes throughout the morning, and it’s going to help you feel really fueled and satisfied until lunchtime.

This is the secret to making super light and tender egg bites that are not rubbery because the water is going to create steam in the oven, which is going to help the eggs to cook very gently.

One cup of cottage cheese adds 28 grams of protein to this recipe.

And each little muffin cup delivers six grams of protein.

These egg bites with cottage cheese are soft and tender, and they are packed with a flavor.

And you’re going to see that they have that same airy texture as the egg bites from .

Ingredients

• For the filling:
  • one cup of baby spinach
  • half a cup of bell pepper
  • one and a half ounces of feta
• For the egg and cottage cheese combo:
  • eight whole eggs
  • one cup of 2% low fat cottage cheese
  • a little bit of black pepper
  • a little bit of dried oregano

Instructions

1. Take a 9 by 13 pan and fill it halfway with water.
2. Place this on the bottom rack of the oven.
3. The oven goes on to 350 degrees Fahrenheit.
4. Give those a quick chop, get them nice and fine.
5. To make these muffin cups, you need one and a half cups of chopped up veggies.
6. Spray the muffin pan and the silicone liners just for extra insurance.
7. Take the fillings, the spinach, the chopped up peppers and the feta cheese and try to evenly distribute them amongst all 12 muffin cups.
8. Blend the egg and the cottage cheese combo together in a blender.
9. Blend this up until it’s nice and smooth and creamy and the cottage cheese is all broken down.
10. Carefully pour the egg and cottage cheese mixture into the muffin cups right over the veggies and the feta cheese.
11. Sometimes, go a little bit less than that, try to get them as even as possible, and then if any egg mixture is left over, go back and fill the cups.
12. Pop them in that 350 degree oven.
13. Let them go for about 25 minutes or until they’re lightly brown over the top and set through.
14. Let them cool at least until they’re cool enough to handle.
15. Transfer them into an airtight container once they’ve cooled down and pop a lid on.

Cooking Tips

If you can, try to avoid buying the pre-made feta crumbles, because if you can find your feta in block form, you’re going to notice that the flavor and the texture is superior to the pre-made crumbles.

If you have a muffin pan that’s very old or has been around the block a few times, this is when the eggs begin to stick.

If you have a good quality, newer pan, this also goes for the silicone liners, the egg bites should literally slip right out with no hassle at all.

You want to make sure your pan is in good standing.

You don’t have to use the muffin liners, but I’m going to do half with and half without just to show you the difference.

Both options work just fine.

Because cottage cheese and feta cheese are rather salty, do not salt these muffins.

The best way to store your egg bites is to transfer them into an airtight container once they’ve cooled down and pop a lid on.

They will happily last in the fridge for four to five days.

So as always, I’m super excited for you to try this one.