These spinach and cottage cheese egg bites are nutritious, low-carb, and protein-packed—a perfect bite-sized dish for busy mornings, lunchbox snacks, or a quick lunch on the go. Light, fluffy, and easy to make, they combine everything you need for a healthy, satisfying, and wholesome meal. Enjoy them warm or cold as a delicious and convenient option any time of day.

Ingredients for Spinach and Cottage Cheese Egg Bites

• 5 large eggs (250 g), room temperature
• 1/2 cup (120 g) low-fat, small-curd cottage cheese, packed (homemade or Lifeway Farmer Cheese)
• 1/4 teaspoon (1.5 g) pink or kosher salt
• 1/8 teaspoon (0.3 g) freshly ground black pepper
• 1/4 teaspoon (0.8 g) roasted granulated garlic powder
• 1/8 teaspoon (0.4 g) granulated onion powder
• 1/2 cup (50 g) grated Parmesan cheese, plus more for topping
• 1/2 cup (15 g) baby spinach

Recommended Equipment

• Deep Dish: Great for water bath to ensure even cooking and prevent drying out.
• Cupcake Cups or Pan: Silicone for easy baking and removal of the egg bites without leaving a thumbprint.

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How to Make Spinach and Cottage Cheese Egg Bites

Preheat the Oven: Preheat your oven to 300°F (150°C). Arrange the oven rack in the middle position.

Prepare the Pan: Arrange 6 standard-size silicone muffin cups or a muffin tin inside a deep baking dish that is suitable for a water bath. Grease the muffin cups with avocado oil and set them aside.

Muffin Cups Tip: Silicone muffin cups or pans make removal effortless and prevent sticking. They are also ideal for water baths. For reference, I used silicone baking cups measuring 3.1 x 3.4 x 3.7 inches (8 x 8.5 x 9.5 cm), with each cup holding 3 ounces (90 grams).

Boil Water: Boil water while preparing the ingredients. The water bath creates steam, ensuring the egg bites stay moist and cook evenly.

Mix the Ingredients: In a food chopper or food processor, combine the room-temperature eggs, cottage cheese, salt, ground black pepper, garlic powder, and onion powder. Blend until smooth and creamy, pulsing for about 30–40 seconds.

Add Spinach and Cheese: Add fresh baby spinach and grated Parmesan cheese. Pulse for a few seconds to chop the spinach and incorporate the ingredients. Avoid over-pulsing, as the batter may turn green. The total egg batter should yield approximately 1 3/4 cups (400 ml).

Fill the Muffin Cups: Pour the mixture evenly into the prepared muffin cups, filling each slightly over three-quarters full. Use a measuring cup for even distribution. Sprinkle extra Parmesan cheese on top, if desired.

Bake: Place the baking dish with the filled muffin cups on the middle oven rack. Carefully pour the hot, boiled water into the baking dish, filling it halfway up the sides of the muffin cups. Ensure no water gets into the egg mixture. Bake for 30–35 minutes, or until the egg bites are set and the tops are dry to the touch.

Cool and Serve: Let the egg bites cool in the water bath for 5–10 minutes before gently removing them from the muffin cups. Serve warm, garnished with chopped parsley, or fresh dill weed.

Storage and Reheating: Allow the egg bites to cool completely in the silicone cups, then remove them and refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat in the microwave or oven until warmed through.

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