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High-Protein Egg Bites Recipe
Ash Tyrrell

High-Protein Egg Bites Recipe

I recently tried making these high-protein egg bites, and I have to say—they’ve completely changed my mornings. They’re quick, flavorful, and packed with protein, making breakfast something I actually look forward to. I love how customizable they are; I can toss in my favorite veggies or a bit of cheese for extra indulgence.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 large eggs – the protein powerhouse and natural binder for these bites.
  • 1 cup cottage cheese – gives a creamy texture; I blend it for smoothness.
  • 1/2 teaspoon fine sea salt – enhances flavor without overpowering.
  • 1 8-ounce jar sun-dried tomatoes, drained and roughly chopped – adds tangy sweetness and chewy texture.
  • 1 large handful fresh baby spinach roughly chopped – keeps the bites fresh, fibrous, and colorful.
  • 1/3 cup julienned fresh basil leaves – aromatic flavor that pairs perfectly with tomatoes.
  • Crumbled feta and black pepper for topping – optional, but I love the tangy kick.

Method
 

  1. I start by roughly chopping the spinach, sun-dried tomatoes, and basil. This helps everything fit neatly into the muffin cups and ensures each bite has a balanced flavor.
  2. In a blender, I pulse the eggs, cottage cheese, and salt just until smooth. Over-blending can make the bites rubbery, so I stop once the mixture is creamy and uniform.
  3. Next, I fold the chopped spinach, sun-dried tomatoes, and basil into the egg mixture. This keeps the ingredients evenly distributed and gives each bite a pop of color.
  4. I generously spray the muffin tin and fill each cup about 80% full. Overfilling can cause overflow, but they’ll naturally deflate slightly after baking.
  5. Bake at 325°F for around 20 minutes. I like to sprinkle feta and a dash of black pepper on top halfway through for extra flavor.
  6. Once baked, I let the bites cool for a few minutes before removing them. They’re perfect warm or can be chilled for later.

Notes

  • I always drain sun-dried tomatoes well to avoid excess oil.
  • Using fresh basil really elevates the flavor compared to dried.
  • I pulse rather than fully blend the mixture to keep a light texture.
  • Muffin cups should only be 80% full to prevent spillage.
  • I store leftovers in the fridge immediately for the best freshness.