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Cottage cheese egg bites with spinach and feta on a breakfast plate, one cut open

Cottage Cheese Egg Bites with Spinach and Feta

Tender muffin-pan egg bites blended with cottage cheese and filled with spinach, feta, and red bell pepper.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 egg bites
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3/4 cup plain cottage cheese
  • 3/4 cup chopped, wilted spinach Squeeze completely dry before measuring
  • 1/3 cup crumbled feta cheese
  • 1/4 cup finely diced red bell pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • up to 1/4 tsp fine salt Optional; feta adds salt
  • 1 tsp olive oil For greasing the pan

Equipment

  • 12-cup muffin tin
  • Skillet
  • Blender
  • Mixing bowl
  • Spatula
  • Food thermometer

Method
 

  1. Preheat the oven to 325°F (163°C). Thoroughly grease all 12 muffin wells.
  2. Wilt the spinach, allow it to cool, squeeze out moisture, then chop and measure 3/4 cup.
  3. Blend the eggs, cottage cheese, garlic powder, pepper, and optional salt for 20–30 seconds.
  4. Divide spinach, feta, and bell pepper among the 12 wells. Pour in the egg mixture, filling each well no more than three-quarters full.
  5. Bake for 22–27 minutes, until the centers reach 160°F (71°C) on a food thermometer.
  6. Rest for 5 minutes; release with a spatula. Serve warm or refrigerate promptly.

Notes

Makes 12 bites; a typical portion is 2. Dry spinach thoroughly. Avoid paper liners. Cook egg dishes to 160°F; reheat leftovers to 165°F. Nutrition has not been calculated.