Cottage Cheese, Spinach, and Red Pepper: High Protein Egg Bites

These high protein egg bites are fluffy, cheesy, and full of cottage cheese, spinach, and red pepper. They’re an simple, nutritious option for breakfast, lunch, snack or meal prep!

When we get in a recipe rut, we find that making from-scratch egg bites always gets us out of it. They work well for breakfast, lunch, or snack and they are just so simple to grab and go. Bonus points that they are low carb, high in protein and keep us full.

We love these cottage cheese egg bites in particular because the texture is just right. We're unsure if it is using a blender or the mixture of Parmesan cheese with cottage cheese, but either way, these have a great texture. The hint of red bell pepper and spinach adds great taste, which just makes them a wonderful addition to our regular rotation.

Honestly, our just right breakfast would be these egg bites with these turkey sausage patties and a fresh strawberry beet juice on the side. YUM.

What makes this recipe great

• It is high protein. Each egg bite has 8 grams of protein. So if you grab a few, it makes for a high protein option that will keep you full.
• These egg bites are simple to make. You put most of the ingredients into a blender and pour into a muffin tin.
• It’s a great way to use cottage cheese.
• There is less than 10 ingredients.
• This recipe is gluten-free and low carb/ Keto.
• This recipe is great for an on the go breakfast, lunch or snack.

Recipe ingredients

• Eggs– this recipe is made using large eggs and the egg provide lighter protein.
• Parmesan cheese– this cheese is surprisingly high in protein, which is why we chose it for this recipe.
• Cottage cheese– we like to use regular 4% fat cottage cheese, but use our favorite one that works for you.
• Garlic powder and onion powder– these are a fast and simple way to add flavor to the recipe.
• Spinach– this adds a boost of vitamins and minerals, along with a subtle yummy flavor.
• Red bell pepper– this adds some crunch and sweetness.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

• Instead of spinach, you can use arugula.
• Instead of red bell peppers, you can use green, yellow or orange.

Step by step instructions

Step 1

Step 1: Put the diced red pepper and chopped spinach into the greased muffin tins/cups.

Step 2

Step 2: Add the eggs, cottage cheese, Parmesan cheese, garlic powder, onion powder, salt and pepper into a blender and mix.

Step 3

Step 3: Pour the egg mixture into the muffin tins on top of the veggies.

Step 4

Step 4: Bake until set.

Step 5

Step 5: Let cool a little and then enjoy!

Expert tips

• Use a silicone muffin mold OR heavily grease your muffin tin. We personally only use silicone muffin tins for egg bites because they are the only thing that work to not have the egg bites stick to the pan.
• How to store these egg bites: store in an airtight container in the fridge for 5 days.
• How to freeze these egg bites: let them cool completely. Then wrap them up individually with plastic wrap. You can keep them in the freezer for 3-4 months.
  • Then just take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.

Recipe FAQs

For breakfast. You can eat them with fruit and bacon or turkey sausage patties for a complete meal.
For lunch. Pair these egg muffins with a kale avocado salad or some roasted potatoes for a lighter lunch.
As a snack. You can grab a few of these egg bites and eat them alone to help curb mid-day hunger.

For refrigerated egg bites, microwave for about 20–30 seconds, or until warm.

If frozen egg bites, thaw them in the refrigerator overnight for our favorite texture.

Cottage cheese makes these egg bites creamy and adds protein while keeping them light in texture.