It is a busy Monday morning and your alarm just went off. You want a healthy start but you also need to get out the door quickly. These high protein egg bites are the perfect solution for your family.
They are creamy, light, and packed with goodness. This recipe delivers a restaurant-style breakfast right in your own kitchen. You will love how simple it is to start your day right with these.
Why This Recipe Is a Winner
This recipe is a lifesaver for anyone doing a healthy reset this season. Most store-bought egg bites are expensive and full of preservatives. Making them at home is budget-friendly and much fresher for your family.
The secret ingredient here is the cottage cheese. It creates a velvety texture that feels very indulgent. Your kids will never even know there are vegetables hidden inside. These bites are ready in 35 minutes and stay fresh for days.
Simple Method
You do not need fancy kitchen skills for this one. A simple blender does all the heavy lifting for you. It mixes the eggs and cheese into a perfectly smooth base in seconds.
The water bath method sounds fancy but it is very easy. It keeps the eggs from getting rubbery or dry in the oven. Even a beginner cook can master this effortless breakfast on the first try.
Simple Ingredients
Most of these items are already sitting in your fridge or pantry. Fresh spinach adds a lovely pop of color and nutrients to every bite.
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1 cup shredded Gruyere cheese
- 1 cup fresh baby spinach, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
Step-by-Step
- Preheat oven to 300°F (150°C) and grease a 12-cup silicone muffin pan.
- Combine eggs, cottage cheese, salt, pepper, and garlic powder in a high-speed blender.
- Blend on high for 30 seconds until the mixture is completely smooth and aerated.
- Stir in the finely chopped spinach and shredded Gruyere cheese by hand into the blended base.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Place the muffin pan into a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath.
- Bake for 25 minutes until the centers are set and no longer jiggly.
- Remove from the oven and allow to cool in the pan for 5 minutes before extracting the bites.
Best Ways to Enjoy It
Serve these warm with a few slices of fresh avocado on top. They also pair perfectly with a crisp side of fruit for the kids. If you have time, a dash of hot sauce adds a nice kick.
For a complete meal, serve them alongside a piece of whole-grain toast. You can even tuck them into a warm tortilla for a quick breakfast wrap. Enjoy your meal with a hot cup of coffee and a smile.
Keep It Fresh
These bites are a meal prep dream for busy parents. Store them in an airtight container in the fridge for up to four days. They stay moist and delicious all week long.
To reheat, just pop them in the microwave for 30 seconds. You can also use a toaster oven to keep the edges slightly firm. Make a double batch on Sunday to save time during the week.
Recipe Tips
- Use a silicone muffin pan to ensure the bites pop out easily.
- Do not skip the water bath because it creates that creamy sous-vide texture.
- Chop your spinach very finely so it distributes evenly in every bite.
- Avoid over-blending the eggs or they might puff up and then sink.
- For a seasonal twist, add fresh herbs from your spring garden.
- Grease your pan well even if it is silicone to prevent sticking.
- Let them cool for five minutes so they firm up before you move them.
- Double the recipe for a holiday brunch to feed a larger crowd.
Easy Flavor Ideas
- Swap Gruyere for sharp cheddar for a more budget-friendly option.
- Add diced red peppers in the summer for a sweet crunch.
- Use egg whites only if you want a lower-calorie version.
- Mix in some cooked bacon bits for a smoky flavor boost.
- Replace spinach with kale for a hardier winter green option.
Quick Answers
Can I freeze these egg bites?
Yes, you can freeze them for up to two months. Wrap them individually in plastic wrap before placing them in a freezer bag. Thaw them in the fridge overnight before reheating.
What if I don’t have a blender?
You can use a whisk and some elbow grease. However, the texture will be less smooth. Try to mash the cottage cheese with a fork first to help it blend in.
Why is my egg bite watery?
This usually happens if the spinach was not dried well after washing. Make sure to pat your greens dry before chopping. The water bath also prevents them from drying out too much.
I hope these high protein egg bites make your busy mornings a little brighter. They are a wonderful way to nourish your family with very little effort. Give them a try this week and enjoy every bite!
— Lidia
High Protein Egg Bites with Cottage Cheese and Spinach
Ingredients
- 6 large egg s
- 1 cup low -fat cottage cheese
- 1 cup shredded Gruyere cheese
- 1 cup fresh baby spinach, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
Instructions
- Preheat oven to 300°F (150°C) and grease a 12-cup silicone muffin pan.
- Combine eggs, cottage cheese, salt, pepper, and garlic powder in a high-speed blender.
- Blend on high for 30 seconds until the mixture is completely smooth and aerated.
- Stir in the finely chopped spinach and shredded Gruyere cheese by hand into the blended base.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Place the muffin pan into a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath.
- Bake for 25 minutes until the centers are set and no longer jiggly.
- Remove from the oven and allow to cool in the pan for 5 minutes before extracting the bites.
