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These high protein egg bites are fluffy, cheesy, and full of cottage cheese, spinach, and red pepper. They’re an easy, nutritious option for breakfast, lunch, snack or meal prep!
When I get in a recipe rut, I find that making homemade egg bites always gets me out of it. They work well for breakfast, lunch, or snack and they are just so easy to grab and go. Bonus points that they are low carb, high in protein and keep me full.
I love these cottage cheese egg bites in particular because the texture is perfect. I’m unsure if it is using a blender or the mixture of Parmesan cheese with cottage cheese, but either way, these have a great texture. The hint of red bell pepper and spinach adds great taste, which just makes them a wonderful addition to my regular rotation.
Honestly, my perfect breakfast would be these egg bites with these turkey sausage patties and a fresh strawberry beet juice on the side. YUM.
Table of Contents
What makes this recipe great
- It is high protein. Each egg bite has 8 grams of protein. So if you grab a few, it makes for a high protein option that will keep you full.
- These egg bites are easy to make. You put most of the ingredients into a blender and pour into a muffin tin.
- It’s a great way to use cottage cheese.
- There is less than 10 ingredients.
- This recipe is gluten-free and low carb/ Keto.
- This recipe is great for an on the go breakfast, lunch or snack.
Recipe ingredients
- Eggs– this recipe is made using large eggs and the egg provide healthy protein.
- Parmesan cheese– this cheese is surprisingly high in protein, which is why I chose it for this recipe.
- Cottage cheese– I like to use regular 4% fat cottage cheese, but use the best one that works for you.
- Garlic powder and onion powder– these are a quick and easy way to add flavor to the recipe.
- Spinach– this adds a boost of vitamins and minerals, along with a subtle yummy flavor.
- Red bell pepper– this adds some crunch and sweetness.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of spinach, you can use arugula.
- Instead of red bell peppers, you can use green, yellow or orange.
Step by step instructions
Step 1: Put the diced red pepper and chopped spinach into the greased muffin tins/cups.
Step 2: Add the eggs, cottage cheese, Parmesan cheese, garlic powder, onion powder, salt and pepper into a blender and mix.
Step 3: Pour the egg mixture into the muffin tins on top of the veggies.
Step 4: Bake until set.
Step 5: Let cool a little and then enjoy!
Expert tips
- Use a silicone muffin mold OR heavily grease your muffin tin. I personally only use silicone muffin tins for egg bites because they are the only thing that work to not have the egg bites stick to the pan.
- How to store these egg bites: store in an airtight container in the fridge for 5 days.
- How to freeze these egg bites: let them cool completely. Then wrap them up individually with plastic wrap. You can keep them in the freezer for 3-4 months.
- Then just take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.
Recipe FAQs
For breakfast. You can eat them with fruit and bacon or turkey sausage patties for a complete meal.
For lunch. Pair these egg muffins with a kale avocado salad or some roasted potatoes for a healthy lunch.
As a snack. You can grab a few of these egg bites and eat them alone to help curb mid-day hunger.
For refrigerated egg bites, microwave for about 20–30 seconds, or until warm.
If frozen egg bites, thaw them in the refrigerator overnight for the best texture.
Cottage cheese makes these egg bites creamy and adds protein while keeping them light in texture.
Other egg bite recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
High Protein Egg Bites with Cottage Cheese, Spinach, and Red Pepper
Equipment
- 1 blender
Ingredients
- 8 eggs
- 3/4 cup cottage cheese
- 3/4 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup diced bell pepper
- 1/2 cup chopped spinach
Instructions
- Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil. Note: Silicone muffin tins work best to avoid the eggs sticking to the pan.
- Put the chopped spinach and diced red pepper into each muffin tin.
- Add the eggs, cottage cheese, shredded Parmesan, garlic powder, onion powder, salt, and pepper to the blender. Blend until well mixed.
- Evenly pour the egg mixture into each muffin tin.
- Bake for 23-27 minutes, or until the egg muffins are set and reach an internal temperature of 160 degrees F. Mine take the full 27 minutes.
Notes
- Use a silicone muffin mold OR heavily grease your muffin tin. I personally only use silicone muffin tins for egg bites because they are the only thing that work to not have the egg bites stick to the pan.
- How to store these egg bites: store in an airtight container in the fridge for 5 days.
- How to freeze these egg bites: let them cool completely. Then wrap them up individually with plastic wrap. You can keep them in the freezer for 3-4 months.
- Then just take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love my husband and I’s new favorite egg bites! They have the best texture and taste so yummy!