Fluffy Spinach and Cheese Egg Bites
These spinach and cheese egg bites are my busy-morning lifesaver, protein-packed, make-ahead, and good enough that they never feel like a compromise. I did not grow up on grab-and-go breakfasts, but I did grow up watching my parents fuel themselves for long restaurant shifts, and I learned the value of a breakfast that is ready when you are. A batch on Sunday means real food all week with no excuses. Make a tray, keep them in the fridge, and give your hectic mornings something warm and easy and genuinely good.
Ingredients
- 10 large eggs
- 1 cup cottage cheese
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 1 cup fresh spinach finely chopped
- 1 cup shredded cheese
- cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick spray, or use silicone muffin liners.
- Blend the base – In a blender, combine the 10 eggs, 1 cup cottage cheese, salt, and garlic powder. Blend until smooth and frothy.
- Add the mix-ins – Divide the chopped spinach and shredded cheese evenly among the muffin cups.
- Pour the egg mixture – Carefully pour the blended egg mixture into each muffin cup, filling about ½ to ⅔ full.
- Optional water bath for fluffiness – Place the muffin tin on the middle rack, and a baking dish with hot water on the rack below to create steam.
- Bake for 23–26 minutes, or until puffed and set in the center.
- Cool and serve – Let the bites cool for 5 minutes in the pan before gently removing.