Corn and Jalapeño Egg Bites
Updated August 3, 2026
Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 50 min
- Rating
- Comments
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Ingredients
3 cups water
Nonstick cooking spray
8 large eggs
1 cup (8 ounces) full-fat cottage cheese (or whole milk)
½ teaspoon kosher salt
¾ cup corn kernels (fresh, canned or frozen and unthawed)
½ cup (2 ounces) feta, crumbled
2 scallions, thinly sliced
1 jalapeño, thinly sliced
Nutritional analysis per serving (12 servings)
4 grams carbs; 131 milligrams cholesterol; 104 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 243 milligrams sodium; 7 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
- Step 1
Heat the oven to 325 degrees. In a tea kettle or a medium saucepan, bring 3 cups of water to a boil. Coat 12 standard muffin cups generously with nonstick spray and place on a sheet pan.
- Step 2
In a large bowl, whisk together the eggs, cottage cheese and salt until homogenous. Pour the egg mixture into the muffin cups until three-quarters of the way full (about ¼ cup). Top with the corn, feta, scallions and jalapeño.
- Step 3
Place the sheet pan on the oven rack, then carefully pour the hot water into the sheet pan. Bake for 20 to 25 minutes, until set. Remove the muffin pan from the sheet pan and set aside for 5 minutes, then run a knife or offset spatula around the edges of the egg bites and lift them out of the pan. (Let the sheet pan cool in the oven before disposing of the remaining water.)
Private Notes
Comments
Awesome recipe, and exellent for weekday meal prep. I’ve frozen these with good results; just slamming them in Chef Mic and nuking them for 60 seconds on 50%. Use a blender to mix the eggs with the cottage cheese, and sub garlic salt for kosher salt. I like heat so I use fresh serrano. My fam doesn’t care for feta so the recommended sub of sharp Cheddar is delicious. I, too, don’t use a water bath. I use a silicon muffin pan so they pop right out! Easy peasy recipe!
I’ve made egg bites both with and without the water bath, and now I always include that step. Without the steam treatment, the bites come out a little rubbery. With the steam, they have a lovely texture that is kinda velvety.
@Margaret I’m glad you asked, because the question led me to look it up (I didn’t know, either!). According to Ye Olde Internet: Water cannot exceed boiling temperature, so the water bath keeps the eggs at a lower temperature. Egg proteins start to set at around 140°F (60°C) and become firm at 158°F (70°C). Dry, hot oven heat causes the outer edges of the eggs to over-coagulate, squeeze out water, and turn tough or rubbery. A steamy atmosphere in the oven keeps the eggs hydrated and pillowy.
@Lauren A. I have had success with about 1/3 eggs and 2/3 egg whites. I have also done all egg whites-- they can be delicate, but still tasty, if you skimp on the cheese.
I added a little minced shallot and cilantro. Needed to bake longer than the instructions - my ingredients were all cold going in. Ended up putting on convection roast at the end to brown the tops a bit. My family suggested crumbled bacon next time. Otherwise followed the instructions as written- so easy and a big hit!
I made this with part skim ricotta in place of the cottage cheese and sprinkled a bit of diced red onion in place of the scallions. It came out great. Will definitely make again. It’s a great way to use jalapeños growing in my garden.