Description
These high-protein egg bites are perfectly light and fluffy—just like the ones from your favorite coffee shop, but without the price tag. The secret is blending eggs with cottage cheese and mozzarella, then baking them in a simple water bath to mimic sous vide.
Each bite has around 10 grams of protein and can be customized with your favorite veggies, meats, or cheeses. Perfect for meal prep and quick breakfasts all week long.
Ingredients
- 3 cups liquid egg whites (or 12 large eggs, or 6 eggs + 1 to 1 1/2 cups whites)
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese (or cheddar)
- 1/4 cup finely chopped red bell pepper (of your favorite veggie)
- 1/4 cup finely chopped spinach (or your favorite greens)
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cooking spray
For Water Bath:
- Boiling hot water
Instructions
- Preheat the oven to 350°F and lightly coat a silicone muffin pan with cooking spray.
- Divide the chopped veggies and spinach evenly among the muffin wells.
- Add the eggs (or egg whites), cottage cheese, shredded mozzarella, salt, and pepper to a blender. Blend for 45–60 seconds, until frothy. (Alternatively, add all to a large mixing bowl and mix with a hand blender.)
- Pour the egg mixture over the veggies, filling each muffin well about ¾ full.
- Place the muffin pan on a baking sheet. Carefully pour boiling water onto the baking sheet until it reaches about halfway up the muffin cups.
- Bake for 25–35 minutes, or until the egg bites are set and the tops feel firm.
- Optional: Switch the oven to Broil and brown the tops for 1–2 minutes — watch closely.
- Let cool for a couple of minutes before removing from the muffin pan. Serve warm or store for meal prep.
Notes
Protein: Each egg bite contains ~10–11g protein, depending on your egg choice.
Whole Eggs vs Egg Whites:
All egg whites → lightest texture + highest protein.
Half eggs + half whites → balanced flavor + still high protein.
All whole eggs → richer flavor.
Use a silicone muffin mold; it makes removal so much easier.
Flavor Variations
Mediterranean: Sun-dried tomatoes + spinach + feta
Broccoli Cheddar: Steamed chopped broccoli + sharp cheddar
Southwest: Diced green chiles + cheddar + salsa to serve
Mushroom & Swiss: Sautéed mushrooms + Swiss cheese
Bacon & Chive: Cooked bacon + fresh chives
Storage & Reheating
Store in the fridge for 4–5 days.
Reheat in the microwave (20–30 seconds) or in the toaster oven.
Freeze up to 2 months; thaw overnight before reheating.