Egg Bites Recipe
Egg bites are the perfect balance of convenience and nutrition. They’re a tasty, protein-packed option that can be enjoyed as a quick breakfast, a snack on the go, or even as part of a larger meal spread. These bites are not only simple to make but can also be tailored to your flavor preferences, making them a versatile addition to your weekly meal prep. Whether you’re looking for a portable breakfast or a midday pick-me-up, egg bites offer the perfect solution.
Ingredients Overview
The ingredients for this recipe are chosen to enhance both flavor and nutrition, making these egg bites a delightful treat that also fuels your body.
Using fresh spinach is essential for adding vibrant color and a healthy dose of vitamins. Spinach brings a mild earthiness that pairs perfectly with the creamy texture of the eggs. Roasted red bell peppers introduce a hint of sweetness and a pop of color that makes these bites as visually appealing as they are tasty. The whole milk cottage cheese creates a wonderfully creamy texture when blended with the eggs, ensuring each bite is rich and smooth. For a finishing touch, green onions add a mild, savory sharpness that cuts through the creaminess of the egg mixture, balancing the flavors perfectly.
How to Make Egg Bites
Preparing these egg bites is a simple and enjoyable process, and when followed correctly, you’ll be left with fluffy, flavorful results.
Prepping the Ingredients:
To begin, carefully prep your ingredients. The spinach needs to be wilted just right, and steaming it for a short time over simmering water will do the trick. Once wilted, it’s essential to remove any excess moisture to avoid soggy egg bites. Squeezing out the water after steaming ensures that the spinach incorporates well without diluting the egg mixture. The red bell pepper should be diced evenly to ensure each bite contains a burst of its sweet flavor. Lastly, green onions need a fine chop so that they disperse evenly throughout the egg bites, imparting a gentle oniony zing.
Blending the Egg Mixture:
The magic of these egg bites comes together in the blender. The eggs, cottage cheese, salt, and pepper should be blended until the mixture becomes velvety smooth. The cottage cheese not only enhances the creaminess but also adds a subtle tang that complements the rest of the ingredients. Blending the mixture thoroughly ensures that all the ingredients are evenly combined, giving your egg bites a light, airy texture once baked.
Assembling the Egg Bites:
When it comes to assembly, the key is layering. Divide the spinach, bell peppers, and green onions evenly across the muffin tin. This ensures that every egg bite has a balanced amount of vegetables in each serving. After that, pour the egg mixture over the vegetables. By evenly distributing the egg mixture across the tin, each bite will bake uniformly, achieving a consistent texture throughout.
Baking to Perfection:
Once assembled, the egg bites need to bake in a preheated oven at 350°F. The perfect egg bite is fluffy, set, and just slightly golden on the edges. Bake for around 18 to 22 minutes, keeping an eye out for a firm but tender texture. A good indication that the egg bites are ready is when they no longer jiggle in the center. Let them cool for a few minutes before removing them from the muffin tin to allow them to firm up slightly, making them easier to handle.
Recipe Tips & Frequently Asked Questions
Customizing the Vegetables:
Feel free to switch things up by adding vegetables like mushrooms, zucchini, or cherry tomatoes for more variety.
Adding Protein:
Boost the protein content by mixing in diced ham, cooked bacon, or crumbled sausage for a heartier bite.
Cheese Variations:
For an extra cheesy flavor, swap out the cottage cheese for cheddar, mozzarella, or feta for a tangy twist.
Make-Ahead and Storage:
These egg bites store wonderfully in both the refrigerator and freezer. Store in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat in the microwave for a quick and easy breakfast.
Can I make these egg bites without a blender?
Yes! Simply whisk the eggs and cottage cheese thoroughly by hand or use a food processor for a smoother texture.
How can I prevent the egg bites from sticking to the muffin tin?
Generously greasing the muffin tin with extra-virgin olive oil is key. You can also use silicone muffin liners for easy removal.
How long do egg bites last in the fridge?
Store them in an airtight container for up to five days for a quick grab-and-go meal.
Can I substitute the cottage cheese?
Absolutely. You can replace it with ricotta or even Greek yogurt for a similar creamy texture.
What to Serve With This Recipe
Egg bites are incredibly versatile and can be paired with a variety of accompaniments depending on the occasion.
For breakfast, try serving these bites alongside whole-grain toast, a dollop of avocado, or a side of fresh fruit for a balanced and satisfying meal. If you’re creating a brunch spread, add roasted potatoes, a light salad, or even a yogurt parfait to create a full and well-rounded table. For those looking for a quick on-the-go snack, egg bites can be paired with salsa, a spoonful of Greek yogurt, or even a dash of hot sauce for an extra kick.
Recipe Variations
If you’re feeling adventurous, there are plenty of ways to put your own spin on this egg bites recipe.
For a spicier version, add chopped jalapeños or sprinkle in some red pepper flakes to bring the heat. If you prefer a Mediterranean twist, sun-dried tomatoes, feta cheese, and olives make an excellent combination. Looking for a herbaceous profile? Try incorporating fresh basil, parsley, or chives for a burst of freshness.
Egg bites are the ultimate recipe for anyone seeking a flavorful, customizable, and easy-to-make meal option. Whether you’re preparing them ahead for busy mornings or experimenting with your favorite vegetables and cheeses, egg bites are a foolproof choice. Their versatility, combined with a light and fluffy texture, makes them a go-to recipe you’ll return to time and time again.
Ingredients
Extra-virgin olive oil, for greasing
3 cups fresh spinach (about 3 ounces)
6 large eggs
½ cup diced roasted red bell pepper (about 1 pepper)
½ cup chopped green onions (about 2 green onions)
¾ cup whole milk cottage cheese
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
Preheat your oven to 350°F and lightly coat a nonstick muffin tin with extra-virgin olive oil to prevent sticking.
In a blender, combine the eggs, cottage cheese, sea salt, and a few grinds of freshly cracked black pepper. Blend the mixture until completely smooth and well-combined.
Meanwhile, place the spinach in a steamer basket over a pot with about an inch of water. Bring the water to a gentle simmer, cover the pot, and let the spinach steam for about a minute, or until it’s fully wilted. Remove the spinach, press out the excess moisture using a strainer, and give it a rough chop.
In a bowl, toss together the chopped spinach, roasted red bell peppers, and green onions. Set aside ¼ cup of this vegetable mixture to use as a garnish later.
Evenly distribute the remaining vegetable mixture into the muffin tin cups. Pour just under ¼ cup of the egg blend into each cup, covering the vegetables. If there’s any egg mixture left, distribute it evenly between the wells. Lastly, sprinkle the reserved ¼ cup of vegetables over the top of each filled cup.
Bake in the preheated oven for 18 to 22 minutes, or until the egg bites are set and no longer jiggly in the center. Allow them to cool for about 5 minutes before gently removing them from the pan.
Egg Bites Recipe
Ingredients
- Extra-virgin olive oil for greasing
- 3 cups fresh spinach about 3 ounces
- 6 large eggs
- ½ cup diced roasted red bell pepper about 1 pepper
- ½ cup chopped green onions about 2 green onions
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F and lightly coat a nonstick muffin tin with extra-virgin olive oil to prevent sticking.
- In a blender, combine the eggs, cottage cheese, sea salt, and a few grinds of freshly cracked black pepper. Blend the mixture until completely smooth and well-combined.
- Meanwhile, place the spinach in a steamer basket over a pot with about an inch of water. Bring the water to a gentle simmer, cover the pot, and let the spinach steam for about a minute, or until it’s fully wilted. Remove the spinach, press out the excess moisture using a strainer, and give it a rough chop.
- In a bowl, toss together the chopped spinach, roasted red bell peppers, and green onions. Set aside ¼ cup of this vegetable mixture to use as a garnish later.
- Evenly distribute the remaining vegetable mixture into the muffin tin cups. Pour just under ¼ cup of the egg blend into each cup, covering the vegetables. If there’s any egg mixture left, distribute it evenly between the wells. Lastly, sprinkle the reserved ¼ cup of vegetables over the top of each filled cup.
- Bake in the preheated oven for 18 to 22 minutes, or until the egg bites are set and no longer jiggly in the center. Allow them to cool for about 5 minutes before gently removing them from the pan.