These spinach egg bites are a simple, savory breakfast made with eggs, spinach, cottage cheese, and Parmesan. They are easy to prepare ahead and reheat during the week.
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup fresh spinach
- 1/2 cup cottage cheese
- 1/4 cup grated Parmesan
Seasonings and Preparation
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg
- Butter or cooking spray, for greasing
Instructions
Prepare the Oven and Muffin Tin
Preheat the oven to 350°F (175°C). Grease a muffin tin with butter or cooking spray to prevent the egg bites from sticking.
Wilt and Prepare the Spinach
Place the spinach in a skillet over medium heat. Cook until wilted, then let it cool slightly. Squeeze out excess moisture and chop the spinach.
Mix the Egg Batter
Whisk the eggs in a large bowl. Add the cottage cheese, Parmesan, salt, black pepper, and nutmeg. Mix until well combined.
Fill the Muffin Tin
Fold the chopped spinach into the egg mixture. Pour the mixture into the muffin cups, filling each cup about three-quarters full.
Bake the Egg Bites
Bake for 20–25 minutes, or until the egg bites are puffed and the centers are set.
Cool and Serve
Let the egg bites cool for a few minutes before removing them from the tin. Serve warm.
Storage and Reheating
Refrigerating
Place the cooled egg bites in an airtight container and store them in the refrigerator.
Reheating
Reheat gently before serving to preserve their soft texture.
Recipe Notes
Eric Kim-Inspired Adaptation
This recipe is an Eric Kim-inspired adaptation and is not presented as the original published recipe.