Spinach and Red Pepper Cottage Cheese Egg Bites
Tender baked egg bites use cottage cheese for a creamy center, with spinach and sweet red pepper folded into every portion.
By Moow Editorial ·
- Blend the eggs and cottage cheese until smooth for a custardy texture.
- A water bath is unnecessary when the bites are baked just until set.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings (3 egg bites each)
- Prep time: 12 minutes
- Cook time: 20 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings (3 egg bites each).
- Calories: 230 kcal
- Protein: 26 g
- Carbohydrates: 7 g
- Fat: 11 g
- Fiber: 1 g
- Sodium: 713 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 8 large eggs (400 g without shells)
- 1 2/3 cups (400 g) low-fat cottage cheese
- 3 packed cups (90 g) baby spinach, finely chopped
- 1 large (160 g) red bell pepper, finely diced
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat the oven to 350°F (175°C) and set an ungreased 12-cup silicone muffin pan on a rimmed sheet pan.
2. Blend the eggs, cottage cheese, black pepper, and salt until mostly smooth.
3. Divide the spinach and red pepper among the cups, then pour the egg mixture over the vegetables.
4. Bake until the centers are set and register 160°F (71°C), 18 to 20 minutes. Cool for 5 minutes before unmolding.
Sources
Contains eggs and milk. Bake the centers to 160°F (71°C); refrigerate within 2 hours and reheat leftovers until steaming.