High Protein Egg Bites (Print version)
Fluffy, savory egg bites with cottage cheese, turkey bacon, and spinach—portable, high-protein breakfast or snack.
# What goes in:
→ Base
01 - 8 large eggs
02 - 1/2 cup cottage cheese
03 - 1/4 cup plain low-fat or nonfat Greek yogurt
→ Proteins
04 - 1/2 cup cooked turkey bacon, diced
05 - 1/2 cup shredded low-fat mozzarella cheese
→ Vegetables
06 - 1/2 cup baby spinach, finely chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup onion, finely diced
→ Spices and Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika
# Cooking steps:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with silicone liners.
02 - Combine eggs, cottage cheese, Greek yogurt, salt, pepper, and smoked paprika in a blender. Process until fully smooth and aerated.
03 - Distribute diced turkey bacon, shredded cheese, chopped spinach, red bell pepper, and onion evenly between the muffin cups.
04 - Pour blended egg mixture into each muffin cup, filling each about three-quarters full. Lightly stir with a fork to distribute ingredients.
05 - Place in preheated oven and bake for 18–20 minutes, until the egg bites are set and lightly golden on the surface.
06 - Allow to cool for 5 minutes before gently removing from muffin tin. Serve warm or chilled as preferred.
# Tips from flavorandfeast:
01 -
- These egg bites taste like a breakfast treat but fuel you through hours, and nobody would guess theyre packed with protein.
- Theyre incredibly flexible, so you can toss in whatever bits of leftovers or veggies youve got hiding in the fridge.
02 -
- If you rush and skip the cooling step, the bites stick like glue and lose their shape.
- Blending the base instead of whisking makes the texture unbelievably fluffy—don’t skip it.
03 -
- Silicone muffin liners are a total game changer—no sticking, ever.
- Letting the blended base rest for a couple of minutes helps bubbles dissipate and keeps the tops smooth.