Protein-Packed Egg Bites Recipe

Master these homemade protein-packed egg bites with our easy baking recipe! Silky-smooth texture comes from the perfect egg-to-dairy ratio, while customizable fillings make this best breakfast prep option for busy weekdays. Learn how to create fluffy, protein-rich egg cups that rival your favorite coffee shop version!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

12 egg bites

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">8 large eggs</li> <li class="ingredients-single-item">150g cottage cheese (or ricotta cheese)</li> <li class="ingredients-single-item">80g Greek yogurt</li> <li class="ingredients-single-item">80g grated cheddar cheese</li> <li class="ingredients-single-item">100g cooked ham, diced small</li> <li class="ingredients-single-item">60g baby spinach, roughly chopped</li> <li class="ingredients-single-item">1 red bell pepper, finely diced</li> <li class="ingredients-single-item">2 spring onions, thinly sliced</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">1/4 tsp garlic powder</li> <li class="ingredients-single-item">Olive oil spray for muffin tin</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Blender or food processor</li> <li class="equipment-single-item">Measuring jug</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Generously spray a 12-cup muffin tin with olive oil to prevent sticking - this is crucial as eggs tend to cling to the pan even with non-stick surfaces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a blender or food processor, combine eggs, cottage cheese, and Greek yogurt. Blend until completely smooth, about 30-45 seconds. The cottage cheese adds protein while creating a silky texture, and proper blending ensures there are no lumpy bits in your final egg bites. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the egg mixture into a large mixing bowl. Fold in the grated cheddar cheese, diced ham, chopped spinach, diced red pepper, and sliced spring onions. Season with salt, pepper, and garlic powder, stirring gently to distribute ingredients evenly without incorporating too much air. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Using a measuring jug or ladle, carefully fill each muffin cup about 3/4 full with the egg mixture. Don't overfill as the egg bites will puff up during baking. Tap the tin gently on the counter a few times to remove any air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place a shallow baking dish filled with about 2.5cm (1 inch) of hot water on the bottom rack of your oven. This creates a steam bath that helps the egg bites cook gently and evenly, preventing them from drying out and creating that coveted silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake on the middle rack for 20-25 minutes, until the egg bites are set in the center and just slightly jiggly. They should be puffed up and lightly golden on top. Don't overbake or they'll become rubbery - the residual heat will continue cooking them as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from the oven and let cool in the tin for 5 minutes. Then run a small knife around the edges of each egg bite and gently lift them out. The egg bites will deflate slightly as they cool - this is completely normal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve warm, or cool completely before storing in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave for 30-60 seconds or until warmed through. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Protein-Packed Egg Bites Recipe?

Protein-Packed Egg Bites combine eggs, cottage cheese, Greek yogurt, cheddar cheese, cooked ham, baby spinach, red bell pepper, spring onions, and seasonings. The recipe creates silky-textured, protein-rich breakfast bites that are fully customisable with your favourite fillings.

How to cook Protein-Packed Egg Bites Recipe at home?

Learn how to cook Protein-Packed Egg Bites by blending eggs with dairy for smoothness, folding in protein-rich fillings, and baking in a muffin tin with a water bath for perfect texture. The steam bath technique creates silky, café-quality egg bites, while proper blending ensures no lumpy bits. They're ready in just 25 minutes for a quick homemade breakfast solution.

Why do my egg bites deflate after baking?

Egg bites naturally deflate slightly as they cool – this is completely normal! The eggs puff up during baking due to steam and air expansion, then settle as they cool. For best results, don't overmix the egg mixture (which incorporates too much air) and don't overbake, as this can cause excessive shrinkage.

How long can I store baked egg cups in the refrigerator or freezer?

Baked egg bites keep well in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag where they'll last up to 2 months. Reheat from frozen in the microwave for 60-90 seconds or until warmed through.

What's the secret to achieving silky-smooth egg bites like coffee shop versions?

The secret to silky-smooth egg bites is threefold: blend the eggs and dairy until completely smooth, use a water bath (bain-marie) during baking to create gentle, moist heat, and avoid overbaking. The cottage cheese adds creaminess while proper blending ensures no lumpy bits in the final texture.

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