
Cottage Cheese Egg Bites with Spinach
Blender egg bites that come out custardy instead of rubbery — the cottage cheese is the trick. A dozen bake on Sunday and breakfast becomes a grab from the fridge.
- Eggs and cottage cheese are the base — two everyday protein staples in one bite.
- Cottage cheese blends in completely — it is what makes the bites custardy instead of rubbery.
- Spinach is a source of folate and iron.
Estimated nutrition per serving
255kcal
23 gprotein
4 gcarbs
16 gfat
1 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 8 eggs
- 1 cup / 225 g cottage cheese
- ½ cup / 50 g grated cheddar
- 2 big handfuls spinach, chopped
- 3 scallions, sliced
- salt and black pepper
- butter or oil for the tin
Method
- Heat the oven to 350°F / 175°C and grease a 12-cup muffin tin properly — every cup, all the way up.
- Blend the eggs, cottage cheese, salt and pepper until completely smooth — the blender is what makes them custardy.
- Stir in the spinach, scallions and cheddar; divide between the cups.
- Bake 18–22 minutes until just set, with the faintest wobble in the middle.
- Cool five minutes in the tin — they release cleanly once they have settled.
Worth knowing. Fridge for four days; twenty seconds in the microwave brings them back.
Take this recipe home
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.
