High Protein Egg Bites (Printable Version)

Savory, high-protein egg bites with cottage cheese, turkey bacon, and spinach — quick to bake and easy to store.

# What You'll Need:

01 - 8 large eggs

02 - 1/2 cup cottage cheese

03 - 1/4 cup plain nonfat or low-fat Greek yogurt

04 - 1/2 cup cooked turkey bacon or lean ham, diced

05 - 1/2 cup shredded low-fat mozzarella or cheddar cheese

06 - 1/2 cup baby spinach, finely chopped

07 - 1/4 cup red bell pepper, diced

08 - 1/4 cup onion, finely diced

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon smoked paprika

01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with silicone liners.

02 - Place eggs, cottage cheese, Greek yogurt, salt, black pepper, and smoked paprika into a blender. Blend until completely smooth and frothy.

03 - Evenly divide diced turkey bacon or ham, shredded cheese, chopped spinach, bell pepper, and onion among the prepared muffin cups.

04 - Pour the egg mixture into each muffin cup, filling each about three-quarters full. Stir gently with a fork to disperse the fillings.

05 - Transfer the muffin tin to the oven and bake for 18 to 20 minutes, until the bites are set and lightly golden on top.

06 - Remove from the oven and let cool in the tin for 5 minutes before unmolding. Serve warm or refrigerate and enjoy cold.

01 -

Once you taste the melt-in-your-mouth texture, you’ll never buy store-bought egg bites again.
They keep in the fridge for days, so you can grab a savory, protein-packed bite between meetings or after a workout.

02 -

Forgetting to grease the muffin tin turns unmolding into a mess no one wants to clean up.
Blending the mixture until silky—not just mixed—was the trick to never having weird lumps again.

03 -

Using silicone muffin liners is a game-changer for easy release and hassle-free cleaning.
A quick pulse in the blender rather than an extended blend keeps the mixture light but not too airy.