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Easy Egg Bites, 2 Ways
These Easy Egg Bites are going to make your mornings feel effortless. Creamy, protein-packed, and endlessly customizable, they come together in a blender and bake up silky smooth thanks to a simple water bath trick. Whether you go the veggie route with sun-dried tomatoes, spinach, and feta, or keep it plain and simple for the
These Easy Egg Bites are going to make your mornings feel effortless. Creamy, protein-packed, and endlessly customizable, they come together in a blender and bake up silky smooth thanks to a simple water bath trick. Whether you go the veggie route with sun-dried tomatoes, spinach, and feta, or keep it plain and simple for the little ones, these are a total win for toddlers and adults alike.
Why This is Delish
These egg bites hit every note—creamy, savory, and satisfying without being heavy. The cottage cheese blends right in and gives them that velvety, almost custardy texture. They’re toddler-friendly, meal-prep-friendly, and easily one of those recipes you’ll make on repeat. Two ways means two totally different vibes from the exact same base.
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How to Make Egg Bites, 2 Ways
Preheat oven to 300°F.
Fill a 9×13 baking dish with about 1 inch of room temperature water and set aside.
Grease a 12-cup muffin tray with cooking spray or oil.
In a blender, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend until smooth, about 30–40 seconds.
Place the muffin tray into the water bath. Pour the egg mixture into each cup, filling just over halfway.
Add sun-dried tomatoes, spinach, and crumbled feta into each cup. Gently mix with a spoon to distribute.
Bake for 30–35 minutes, until set.
Remove from the oven and let cool for 5 minutes before removing from the tray.
Top with green onions, fresh parsley, and black pepper.
Serve and enjoy!
Variations That Spice Egg Bites Up
- Swap the sun-dried tomatoes for roasted red peppers or caramelized onions for a different flavor profile.
- Add crumbled bacon or diced ham for a heartier, protein-forward version.
- Try a Mediterranean spin with kalamata olives, artichoke hearts, and goat cheese instead of feta.
Substitutions For Your Dietary Needs
- Swap the cottage cheese for a dairy-free alternative like blended silken tofu for a similar creamy texture.
- Add any vegetables you love — mushrooms, bell peppers, and zucchini all work here.
Recipe Hacks & Tips
- Room temperature water in the water bath is key — cold water can cause uneven cooking
- Don’t overfill the cups or the bites will puff and crack on top
- Blend really well so the cottage cheese is fully incorporated and the texture stays smooth
- Let them cool fully before storing — they firm up as they cool
Serve These Delicious Dishes
- Bacon Wrapped Egg Cups Recipe
- Breakfast Egg Sandwich Hack made with Stonemill’s Authentic Sourdough Rye Multigrain
- Make-Ahead Freezer Breakfast Burritos
How to Store Leftovers
Store egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 30–45 seconds, or warm them in a 300°F oven for 8–10 minutes. They also freeze — wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen.
Common Questions
Can I make these without a water bath?
You can, but the texture will be noticeably different — more rubbery and less silky. The water bath is a quick step that makes a big difference, so it’s worth doing.
Can I use a mini muffin tray instead?
Yes! A mini muffin tray works great, especially for toddlers. Reduce the bake time to around 18–22 minutes and keep an eye on them toward the end.
Do I have to use cottage cheese?
The cottage cheese is what gives these their creamy, custardy texture, so it’s worth keeping in. If you really don’t have it, cream cheese or ricotta can work as a substitute — just blend really well.
Can I make these ahead for the week?
Absolutely — they’re ideal for meal prep. Make a full batch on Sunday and you’ve got easy breakfasts or snacks ready to go all week.
Egg Bites, 2 Ways
Creamy, protein-packed egg bites made two ways — a veggie-loaded version with sun-dried tomatoes, spinach, and feta, plus a simple plain version that's perfect for toddlers. Made in a blender and baked in a water bath for that silky, smooth texture. Easy, healthy, and great for meal prep.
Video
Ingredients
- 12 Eggs
- 1 Cup Cottage Cheese
- ½ Cup Shredded Cheese
- 1 Splash Milk
- Salt & Pepper
ADD-INS
- ¼ Cup Sun-dried Tomatoes chopped
- 1 Bunch Spinach chopped
- ½ Cup Feta crumbled
GARNISHES
- Green Onions sliced
- Fresh Parsley chopped
- Fresh Black Pepper
Equipment
- Muffin Pan
- 9×13-inch Baking Dish
- Cooking Spray or oil
Instructions
- Preheat oven to 300°F.
- Fill a 9×13 baking dish with about 1 inch of room temperature water and set aside.
- Grease a 12-cup muffin tray with cooking spray or oil.
- In a blender, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend until smooth, about 30–40 seconds.
- Place the muffin tray into the water bath. Pour the egg mixture into each cup, filling just over halfway.
- Add sun-dried tomatoes, spinach, and crumbled feta into each cup. Gently mix with a spoon to distribute.
- Bake for 30–35 minutes, until set.
- Remove from the oven and let cool for 5 minutes before removing from the tray.
- Top with green onions, fresh parsley, and black pepper.
- Serve and enjoy!
TIPS & NOTES
For a toddler-friendly version, skip the veggies (unless they love them!) and use a mini muffin tray or smaller portions for easier serving.
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