Ingredients
Egg bites
- 8 large eggs About 400 g without shells
- 1 cup small-curd 4% cottage cheese 226 g
- 2 cups baby spinach 60 g, finely chopped
- 0.5 cup red bell pepper 75 g, finely diced
- 2 teaspoons olive oil Divided between skillet and pan
- 0.25 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
Equipment
- 12-cup standard muffin pan
- Baking sheet for a silicone pan
- Skillet
- Mixing bowl and whisk
- Instant-read thermometer
Instructions
Prepare and bake
- Heat the oven to 350°F (175°C). Grease all 12 standard muffin cups with 1 teaspoon oil, including the sides. Set a silicone muffin pan on a sturdy baking sheet.
- Heat the remaining teaspoon oil in a skillet over medium heat. Cook the finely diced pepper for 3–4 minutes; add spinach and cook 1–2 minutes more, stirring, until wilted and the pan has no loose water. Spread on a plate and let cool for 5 minutes.
- Whisk the eggs until uniform. Stir in the cottage cheese, garlic powder and black pepper, leaving some small curds. Fold in the cooled vegetables. Do not add extra milk.
- Divide evenly among the 12 muffin cups, about two-thirds to three-quarters full depending on the pan. Bake for 20–25 minutes, checking early. The centers should be set and reach at least 160°F (71°C) on an instant-read thermometer. Extend cooking briefly if needed rather than relying on color alone.
- Rest in the pan for 5 minutes. Loosen the edges carefully with a suitable thin spatula, then lift out and serve.
- Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat until the centers reach 165°F (74°C).
Nutrition
Calories: 150kcalCarbohydrates: 3gProtein: 13gFat: 10g
Video
Notes
Nutrition is estimated per 2 bites, excluding toast, tomatoes and other accompaniments. Calculation basis: 8 large eggs at about 70 kcal and 6 g protein each, 226 g regular cottage cheese at about 220 kcal and 26 g protein, 2 teaspoons oil about 80 kcal, spinach and pepper about 37 kcal, plus a small seasoning allowance; batch divided by 6. Brands and actual portions vary.
Cost planning basis: eggs $2–3.20, the used cottage cheese portion $1.50–2.50, vegetables $0.80–1.10 and oil/seasonings $0.20. This is a household ingredient allowance, not a current store quote.
Contains eggs and milk. Blending eggs with cottage cheese is optional for a smoother texture; the pictured version keeps small curds. Use cooked, well-drained vegetables and do not overfill the cups.
Video companion: Dani Spies of Clean & Delicious demonstrates muffin-tin cottage cheese egg bites with spinach and pepper. Her version blends the base, adds feta and uses steam; this written recipe keeps small curds, sautés the vegetables and bakes without a water pan. Follow the written amounts and temperature checks.