Mornings can feel like a race against the clock. You need a breakfast that keeps you full and happy. These high-protein egg bites are your new secret weapon. They are light, fluffy, and so easy to grab on your way out.
I love making these on a quiet Sunday afternoon. They fill the kitchen with a wonderful savory aroma. You will love how they stay moist and tender all week long. It is the perfect way to start your day with a healthy win.
Why You’ll Love These High-Protein Egg Bites
These bites are a lifesaver for your busy morning routine. You can make a big batch in under an hour. They taste just like the ones from your favorite coffee shop. Plus, they are much more budget-friendly to make at home. Your whole family will love the cheesy, savory flavor. They are small enough for little hands but filling for adults too.
The texture is what really sets these apart from regular muffins. They are velvety and smooth thanks to a special blending trick. You get a massive protein boost without feeling weighed down. These are excellent for maintaining energy throughout your morning. Even picky eaters will enjoy the mild, creamy taste of the eggs and cheese.
Simple Method
Making these is as simple as blending and baking. First, you will blend the base until it is frothy. This adds air for a cloud-like texture. Then, you layer your favorite mix-ins in the pan. Pour the egg mixture over the top. The water bath in the oven does the rest of the work. It creates a gentle steam that keeps them moist and tender.
Ingredients You’ll Need
Most of these items are likely in your fridge right now. Using fresh ingredients makes a big difference in the final flavor.
- 6 large eggs
- 1 cup low-fat cottage cheese (2% milkfat)
- 0.5 cup liquid egg whites
- 0.5 cup shredded sharp cheddar cheese
- 0.5 cup finely chopped fresh baby spinach
- 0.25 cup cooked and crumbled bacon
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 300°F (150°C). Place a 12-cup silicone muffin pan onto a rimmed baking sheet.
- Place a separate roasting pan filled with 1 inch of hot water on the bottom rack of the oven to create a humid environment.
- Add the eggs, cottage cheese, egg whites, salt, and pepper into a high-speed blender.
- Emulsify the mixture on medium-high speed for 30 to 45 seconds until completely smooth and slightly frothy.
- Distribute the chopped spinach and crumbled bacon evenly across the bottom of the 12 muffin cups.
- Divide the egg mixture evenly among the cups, filling each to approximately 80% capacity.
- Sprinkle the shredded cheddar cheese over the top of each cup.
- Bake for 30 minutes or until the egg bites are set and the internal temperature reaches 165°F (74°C).
- Remove from the oven and allow the bites to rest in the silicone mold for 5 minutes to facilitate clean release.
- Carefully depan the egg bites and serve immediately or refrigerate for meal prep.
Best Ways to Enjoy It
Serve these warm with a side of fresh berries. They also pair great with a slice of whole-grain toast. For a busy morning, just grab two and go. Your morning commute just got a lot tastier. You can even tuck them into a breakfast sandwich. They are perfect for brunch with a light green salad on the side.
Storage & Reheating
Keep these in the fridge for up to five days. Use an airtight container to keep them fresh. You can also freeze them for a later date. Wrap them individually for easy grab-and-go snacks. Reheat them in the microwave for 30 to 60 seconds. They stay moist and delicious even after reheating. If you have time, a toaster oven works well too.
Tips for Best Results
- Use a silicone muffin pan for the best results.
- Do not skip the water bath in the oven.
- Chop your spinach very finely for even distribution.
- Let the bites rest before trying to remove them.
- Use sharp cheddar for a bolder flavor profile.
- Double the batch to save time next week.
- Ensure your blender runs long enough to hide the cottage cheese.
- Check the temperature to avoid overcooking the eggs.
Ways to Switch It Up
- Swap bacon for cooked breakfast sausage or ham.
- Use kale or bell peppers instead of spinach.
- Try feta cheese and sun-dried tomatoes for a Greek twist.
- Add a dash of hot sauce for a spicy kick.
- Swap cheddar for mozzarella for a milder taste.
Common Questions
Can I taste the cottage cheese?
No, you cannot taste the cottage cheese at all. The blender turns it into a smooth, creamy base. It only adds a velvety texture and extra protein. Even people who dislike cottage cheese love these bites.
Can I make these without a blender?
A blender is highly recommended for the right texture. It incorporates air which makes them very light. If you whisk by hand, they will be much denser. A smooth mixture is key to that cafe-style feel.
How do I know when they are done?
The centers should look set and not jiggly. They will puff up slightly in the oven. An internal temperature of 165°F is the perfect target. They will settle back down as they cool slightly.
I hope these egg bites make your mornings a little brighter. They are a true lifesaver for busy families. Give them a try and enjoy your extra free time!
— Lidia
High-Protein Egg Bites
Ingredients
- 6 large egg s
- 1 cup low -fat cottage cheese (2% milkfat)
- 0.5 cup liquid egg whites
- 0.5 cup shredded sharp cheddar cheese
- 0.5 cup finely chopped fresh baby spinach
- 0.25 cup cooked and crumbled bacon
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon ground black pepper
Instructions
- Preheat the oven to 300°F (150°C). Place a 12-cup silicone muffin pan onto a rimmed baking sheet.
- Place a separate roasting pan filled with 1 inch of hot water on the bottom rack of the oven to create a humid environment.
- Add the eggs, cottage cheese, egg whites, salt, and pepper into a high-speed blender.
- Emulsify the mixture on medium-high speed for 30 to 45 seconds until completely smooth and slightly frothy.
- Distribute the chopped spinach and crumbled bacon evenly across the bottom of the 12 muffin cups.
- Divide the egg mixture evenly among the cups, filling each to approximately 80% capacity.
- Sprinkle the shredded cheddar cheese over the top of each cup.
- Bake for 30 minutes or until the egg bites are set and the internal temperature reaches 165°F (74°C).
- Remove from the oven and allow the bites to rest in the silicone mold for 5 minutes to facilitate clean release.
- Carefully depan the egg bites and serve immediately or refrigerate for meal prep.
