Description
These egg bites bring back memories of early morning hikes with my son. We’d make a batch the night before, tuck them into our backpacks, and enjoy them as the sun rose. Packed with protein and flavor, they’re a perfect grab-and-go breakfast or snack that keeps you fueled and satisfied. Try them once—they’ll become your new morning ritual.
Ingredients
8 large eggs
½ cup cottage cheese or Greek yogurt
¼ cup milk (dairy or unsweetened non-dairy)
½ cup chopped spinach (fresh or sautéed frozen)
½ cup crumbled feta cheese
6–8 roasted cherry tomatoes, halved
¼ tsp garlic powder
¼ tsp black pepper
Salt to taste
Olive oil or non-stick spray
Optional Add-ins:
Chopped bell peppers, mushrooms, onions
Cooked turkey bacon or sausage bits
Fresh herbs (parsley or basil)
Extra shredded cheese (cheddar, mozzarella)
Instructions
Preheat oven to 350°F. Lightly grease a muffin tin with oil or spray.
In a blender, combine eggs, cottage cheese (or yogurt), and milk until smooth.
Pour the mixture into a large bowl and stir in spinach, feta, tomatoes, and seasonings.
Add any optional ingredients you like.
Divide evenly into the muffin cups, filling about ¾ full.
Bake for 18–22 minutes until set and slightly golden.
Cool for 5 minutes, then remove from tin and enjoy warm or store for later.
Notes
Perfect for breakfast on-the-go, a protein boost after workouts, or a wholesome snack—these egg bites fit every lifestyle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 90 per bite
- Fat: 5g per bite
- Carbohydrates: 2g per bite
- Protein: 8g per bite