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.
Servings 12 Bites
Equipment
- Muffin Pan
- 9x13-inch Baking Dish
- Cooking Spray or oil
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
Instructions
- Preheat oven to 300°F.
- Fill a 9x13 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!
Video
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.
Nutrition
Serving: 2bites