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High Protein Cheesy Egg Bites

Mini baked egg cups packed with cottage cheese, sun-dried tomatoes, spinach and fresh herbs — a savory, protein-forward breakfast you can make ahead.
Prep Time12 minutes
Cook Time22 minutes
Total Time34 minutes
Servings: 6

Ingredients

Egg base

  • 9 large eggs
  • 1 cup cottage cheese
  • 1/2 tsp fine sea salt
  • 1/4 tsp smoked paprika

Vegetable & herb mix-ins

  • 8 oz sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup fresh baby spinach, packed and chopped
  • 1/3 cup fresh basil leaves, torn

Cheesy topping

  • 1/3 cup crumbled feta cheese
  • 1 tbsp grated Parmesan
  • 1/4 tsp freshly ground black pepper

Instructions

Preparation Steps

  • Set the oven to 350°F. Generously spray a 12-cup muffin tin with nonstick spray or lightly oil each cup so the egg bites release easily.
  • In a medium bowl, whisk the eggs with sea salt and smoked paprika until the yolks and whites are well combined and slightly frothy.
  • Transfer the whisked eggs to a blender, add the cottage cheese, and pulse 6–8 times until the mixture is smooth and creamy. The blender gives the bites a silky texture.
  • Fold the chopped sun-dried tomatoes, chopped spinach and torn basil into the egg-cottage cheese mixture by hand so the pieces stay intact and distribute evenly.
  • Divide the mixture among the 12 muffin cups (about 1/4 cup per cup). Smooth the tops slightly and sprinkle each cup with a little crumbled feta and a pinch of grated Parmesan. Finish with a light twist of black pepper.
  • Bake in the middle of the oven for 18–22 minutes, until the centers are set and the edges are lightly golden. If you want a touch of color on top, place under the broiler for 1 minute — watch closely so they don't burn.
  • Remove the pan and let the egg bites rest in the tin for 8–10 minutes; this helps them finish cooking gently and makes them easier to remove. Transfer to a wire rack before serving.
  • Serve warm or room temperature. Refrigerate leftovers in an airtight container for up to 5 days and reheat gently in the microwave or oven.

Notes

Tip: For meal prep, cool completely then freeze portions flat in a single layer before transferring to a bag—reheat from frozen in the microwave for 60–90 seconds. Texture note: blending the cottage cheese with the eggs yields creamier bites than mixing by hand.
This recipe is an original creation inspired by classic High Protein Cheesy Egg Bites flavors. All ingredient ratios and instructions are independently developed.