Spinach Egg Bites
Updated Jan. 12, 2026
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil, for greasing
- 2(10-ounce) packages frozen chopped spinach, thawed
- 4scallions, thinly sliced crosswise
- 6large eggs
- 2cups (16 ounces) cottage cheese
- ¼cup grated Parmesan
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
- 6tablespoons all-purpose flour
- 1teaspoon baking powder
Nutritional analysis per serving (12 servings)
127 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 289 milligrams sodium
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
- 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.
- 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.
- 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.)
- 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.
Private Notes
Comments
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....
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.
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!
Flexible base recipe. Sautéed minced mushrooms, green onions, garlic and bell pepper with Italian seasoning and panko for the mix. Punched holes in defrosted spinach bag to squeeze out water, mixed all in food processor. With Bain Marie water in baking sheet and buttered 9 x 12 pan, didn’t stick. Made a lot with veggie additions, very tasty indeed.
I've made this recipe several times now, using a 72-hole mini-muffin tin and filling each hole with 1/8 cup of egg bite mixture. They freeze really well and maintain their texture after being thawed/cooked in the microwave. The recipe makes an excellent high-protein breakfast. Thanks, Eric!
This is my favorite egg bite recipe! Followed it but used fresh spinach- just steamed and squeezed. I let the exterior brown and it made a lovely, almost gougere-like crust. Delicious.