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Cottage Cheese Egg Bites Recipe

Laura Ambrouse
Cottage cheese egg bites with red pepper, spinach, and scallion
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Individual oven-baked egg bites with blended cottage cheese and sautéed pepper, spinach, and scallions.
Estimated Recipe CostAbout US$5.25 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 2-bite servings
Course: Breakfast
Cuisine: American
Calories: 149.619
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Ingredients
  • 8 large eggs about 400 g without shells
  • 1 cup plain 2% cottage cheese 225 g
  • 2 teaspoons olive oil 9 g; divided between vegetables and pan
  • 1 medium red bell pepper 150 g prepared; finely diced
  • 2 cups fresh spinach 60 g; finely chopped
  • 3 scallions 30 g; finely sliced
  • 1/4 teaspoon fine salt 1.5 g
  • 1/4 teaspoon black pepper

Equipment

  • 12-cup standard muffin pan
  • Blender
  • Skillet
  • flexible spatula
  • Instant-read thermometer

Instructions
 

Prepare and bake
  1. Heat the oven to 325°F (163°C). Use 1 teaspoon olive oil to thoroughly coat the bottoms and sides of all twelve standard muffin cups.
  2. Heat the remaining teaspoon oil in a skillet over medium heat. Cook diced pepper for 5–6 minutes until softened. Add spinach and scallions and cook 2–3 minutes more, stirring, until spinach wilts and visible liquid evaporates. Remove from heat and cool for 5 minutes.
  3. Briefly blend eggs, cottage cheese, salt, and pepper until evenly combined and mostly smooth; a few small cottage cheese curds are fine. Divide the cooked vegetables evenly among the twelve cups.
  4. Pour the egg mixture evenly over the vegetables, filling each cup about three-quarters full. Bake on the middle rack for 20–25 minutes, beginning checks at 20 minutes, until centers reach 160°F (71°C) on an instant-read thermometer and no liquid egg remains. Add time as needed; pan material and cup dimensions vary.
  5. Rest in the pan for 5 minutes. Loosen edges with a flexible spatula and lift out gently. Serve two bites per portion.

Nutrition

Serving: 2 egg bites (1/6 batch)Calories: 149.619kcalCarbohydrates: 4.566gProtein: 12.927gFat: 8.818gSaturated Fat: 2.778gPolyunsaturated Fat: 1.523gMonounsaturated Fat: 3.731gCholesterol: 252.5mgSodium: 316.812mgPotassium: 262.589mgFiber: 0.9gSugar: 2.956gVitamin A: 2219.347IUVitamin C: 35.675mgCalcium: 94.726mgIron: 1.687mg

Video

Video: Dani Spies of Clean & Delicious demonstrates blending eggs with cottage cheese and baking them in a muffin tin. Her version adds feta and oregano and uses a pan of water in the oven; this recipe sautés its vegetables first and bakes at 325°F without a water pan. Follow the recipe above for its ingredients, quantities and oven method.

Notes

Contains egg and milk. Nutrition is an estimate per two bites, excluding toast, fruit, or toppings.
These are oven-baked egg bites, not sous-vide egg bites.
Refrigerate cooked portions promptly and use within 3–4 days. Reheat leftovers to 165°F (74°C).
Nutrition calculated from USDA FoodData Central SR Legacy ingredient weights, divided into equal portions. Cooking and brand variation apply; optional substitutions and sides excluded.
A few small cottage cheese curds may remain after brief blending. No separate cheese topping is added.

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