These little egg bites are a life-saver when you need something fast, filling, and full of flavor.
They’re creamy from the cottage cheese, fresh from the spinach, and that swirl of pesto takes it over the top.
Perfect for a grab-and-go breakfast or a light lunch.
Why I Love This Recipe
This recipe came from a phase when I was constantly skipping breakfast or just grabbing a boring protein bar. I needed something savory, satisfying, and make-ahead friendly. These egg bites hit all the right notes — and honestly, they taste way better than the coffee shop ones.
- Super high in protein
- Customizable with what you have
- Pesto makes it feel fancy
- Keeps well in the fridge
- Easy to reheat and go
Servings and Time
- Servings: 9 egg bites
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Total Time: 35 minutes
Macros (Per Egg Bite — Based on 9 Bites)
- Calories: 105
- Protein: 9g
- Carbs: 2g
- Fat: 7g
- Fiber: <1g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Cottage cheese blends into the eggs and makes the texture extra soft and creamy without any heavy cream. Pesto adds fat and flavor, while spinach brings moisture and nutrients. Baking them in a muffin tin helps portion control and even cooking.
What You’ll Need
- 4 large eggs
- 1/2 cup cottage cheese (small curd)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup packed chopped fresh spinach
- 2 tbsp prepared pesto
- 1/4 tsp salt
- 1/8 tsp black pepper
- Nonstick spray
Tools You’ll Need
- Muffin tin (standard 12-cup)
- Mixing bowl
- Whisk or fork
- Blender or immersion blender (optional for smoother texture)
- Measuring spoons and cups
Pro Tips
- Blend the eggs and cottage cheese for a silky texture
- Use silicone muffin liners or grease well to prevent sticking
- Don’t overfill the cups — leave a little space for rising
- Add pesto on top after baking for fresher flavor
- Let them cool before removing so they hold their shape
Substitutions and Variations
- Swap mozzarella with feta or cheddar
- Use kale instead of spinach
- Add chopped sun-dried tomatoes for extra flavor
- Make them spicy with a pinch of red pepper flakes
- Try dairy-free cheese and cottage cheese alternatives
Make Ahead Tips
- Store in the fridge up to 5 days in an airtight container
- Reheat in the microwave for 30–45 seconds
- Freeze for up to 2 months; thaw overnight in the fridge
How to Make It
Step 1: Preheat oven and grease muffin tin
Preheat your oven to 350°F. Spray 9 muffin cups with nonstick spray or use silicone liners.
Step 2: Mix eggs and cottage cheese
In a mixing bowl, whisk together 4 large eggs and 1/2 cup cottage cheese until well combined. For a smoother bite, blend the mixture in a blender or with an immersion blender until silky.
Step 3: Add cheese, spinach, salt, and pepper
Stir in 1/4 cup shredded mozzarella, 1/4 cup chopped spinach, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently until evenly combined.
Step 4: Pour into muffin cups
Evenly pour the mixture into 9 muffin cups, filling each about 3/4 of the way.
Step 5: Bake
Bake at 350°F for 22–25 minutes, or until the egg bites are puffed, set, and just golden at the edges.
Step 6: Cool and top with pesto
Let cool for 5–10 minutes in the pan, then gently remove. Spoon a little pesto (about 1/4 tsp) on top of each before serving.
Leftovers and Storage
Store cooled egg bites in the fridge in an airtight container. They’ll last up to 5 days. Reheat in the microwave or eat cold. You can also freeze them and reheat as needed.
Common Mistakes
- Not greasing the muffin tin — they will stick
- Overbaking — makes them rubbery instead of fluffy
- Skipping the blend — cottage cheese won’t fully mix in
- Using watery spinach — always squeeze it dry if it’s frozen
What to Serve With
- Side salad with vinaigrette
- Whole grain toast or English muffin
- Fresh fruit or smoothie
- Avocado slices
- A hot cup of coffee or tea
FAQ
Can I use frozen spinach?
Yes, just thaw and squeeze out all the water first.
Can I make these dairy-free?
You can try using dairy-free cottage cheese and cheese alternatives, but the texture might change a bit.
Do I need to blend the mixture?
You don’t have to, but blending makes them smoother and more like the ones you’d buy.
Can I use muffin liners?
Yes, silicone liners work great. Paper liners tend to stick.
Can I double the recipe?
Totally — just use two muffin tins or bake in batches.