Spinach Egg Bites

By Eric Kim

Updated June 1, 2026

  • Six spinach and egg souffles, one cut in half, shaped like muffins sit on a round platter.
    Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(1,874)
Comments
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Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.

Featured in: These Easy Egg Bites Are the Best Grab-and-Go Breakfast

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Ingredients

Yield:12 egg bites

  • Olive oil, for greasing

  • 2 (10-ounce) packages frozen chopped spinach, thawed

  • 4 scallions, thinly sliced crosswise

  • 6 large eggs

  • 2 cups (16 ounces) cottage cheese

  • ¼ cup grated Parmesan

  • Pinch of ground nutmeg

  • Salt and freshly ground black pepper

  • 6 tablespoons all-purpose flour

  • 1 teaspoon baking powder

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 102 milligrams cholesterol; 127 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 289 milligrams sodium; 10 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

  2. Step 2

    With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

  3. Step 3

    Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

  4. Step 4

    These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

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Ratings

5 out of 5
1,874 user ratings
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Comments

Edward O (Boston)

cottage cheese cooked in this recipe is not anything like cottage cheese "straight". I say try the recipe as written first; substitutes are feta, queso fresco, cotija, ricotta....

Mark L.

For some tasty variations on this recipe, which reminds me of a northern Italian spinach torta, you could use ricotta instead of cottage cheese, breadcrumbs instead of flour, the addition of slowly melted onions, leftover rice or potatoes, and fresh herbs. It's very flexible and I've found all variations come out great, and are good cold as an antipasto. You can alternatively use mini muffin tins or a 9 inch pie pan, adjusting baking time.

Tushar

I make egg bites all the time, and they used to always stick even after oiling the muffin tray. I find it helpful to place the muffin tin in a baking tray filled with water. This can elongate baking time by 5-10 minutes but the egg bites never stick to the pan!

Ashley

I have tried a lot of make ahead egg breakfasts for busy mornings and this is the best by far in flavor, protein content, and staving off hunger all morning. I worried that I would detect the cottage cheese as curds in the final product but I do not. I microwave 2 refrigerated muffins for 30 seconds and enjoy breakfast immensely.

Meg

If I had filled muffin cups as directed it would have made almost twice the amount. Instead I filled them almost full and 5 custard cups full. We’ll see!

KALR

@Margie Sigman Thank you for the info on 8 inch pan. I made it to have for low carb lunches and it is WAY more delicious than it has any right to be! It reminds me of the old Stauffer Frozen Spinach soufflé of many years ago and I mean that as high praise. What a great find this recipe is....tastes rich and luxurious but is so healthy. As others advised, I cut back on flour, I used half the amount. I did not eliminate it as I thought that might yield an omelet texture.

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