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Spinach feta cottage cheese egg bites cooling on a wire rack beside fresh spinach
Midlife Plate Editorial Team

Spinach Feta Cottage Cheese Egg Bites

Blender-smooth, café-style egg bites with cottage cheese, spinach, and feta. Make a batch on Sunday and grab three for a 27-gram protein breakfast all week.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings (3 bites each)
Course: Breakfast
Cuisine: American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup liquid egg whites carton or about 7 egg whites
  • 1 cup 2% cottage cheese small curd
  • 2 cups baby spinach packed, finely chopped
  • 1/3 cup crumbled feta
  • 1/2 cup red bell pepper finely diced
  • 2 green onions thinly sliced
  • 1/4 tsp fine salt feta is salty, so go light
  • 1/4 tsp black pepper
  • olive oil spray for the pan

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with olive oil spray, or use a silicone muffin pan.
  2. Blend the eggs, egg whites, cottage cheese, salt, and pepper for 20–30 seconds until completely smooth. This step is what gives the bites their velvety texture.
  3. Divide the spinach, bell pepper, green onion, and feta among the muffin cups.
  4. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
  5. Set the muffin tin inside a larger roasting pan and pour about 1 inch of hot water into the outer pan (optional, but it keeps the bites tender).
  6. Bake for 20–24 minutes, until the centers are just set and no longer jiggle. Cool for 5 minutes, then run a thin knife around each bite and lift out.

Notes

Storage: refrigerate up to 4 days or freeze up to 2 months. Reheat 30–45 seconds in the microwave (60–90 seconds from frozen). No blender? Mash the cottage cheese with a fork and whisk very well; the texture will be slightly curdier but just as good.
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