These egg bites are a perfect homemade spring brunch creation – they’re just so pretty, tasty, presentable and easy – plus they can be made in advance! But they’re also simple enough for an everyday breakfast, especially when used as meal prep to make mornings easier. These veggie egg bites offer quick protein and can be part of a balanced breakfast, especially when paired with whole grain toast topped with cottage cheese, chopped tomatoes, drizzled olive oil and some fruit. An easy, delicious, protein-filled quick breakfast with minimal cleanup that morning? I’m in!
Ingredients (yields 18 egg bites)
12 large eggs
6 oz spinach (about 4 C)
1 bell pepper
1 C whole milk cottage cheese
¾ C feta cheese, crumbled
¼ tsp salt
¼ tsp ground black pepper
Nonstick cooking spray
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12-muffin tin and a 6-muffin tin with cupcake liners. Spray each liner with nonstick cooking spray and set aside.
- Chop spinach and dice bell pepper. Set aside.
- Crack eggs into a large mixing bowl and whisk together until the yolks and the whites are mixed well. Add salt, pepper and cottage cheese and whisk again until combined.
- Add chopped spinach, diced bell pepper and feta cheese to the egg mixture. Mix with a large spoon.
- Use a large spoon to transfer the egg mixture to the muffin tins, filling each muffin tin just below the brim.
- Bake in oven for about 25-30 minutes or until cooked through. A toothpick inserted should come out clean and egg bites should reach an internal temperature of 160 degrees Fahrenheit. Once cooked, remove from oven and allow egg bites to cool for about 5-10 minutes before enjoying.
Note: These egg muffins can be stored in an airtight container in the fridge for up to 3-5 days and warmed in the microwave for about 1 minute when ready to eat. Alternatively, freeze and thaw overnight in the fridge or thaw in the microwave from frozen when ready to eat. Microwave time may vary and frozen egg bites will take longer to defrost and get to desired temperature. Reheated eggs should reach a minimum internal temperature of 165 degrees Fahrenheit.
Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM
certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations.
@alyssalavyrd