Vegetable Egg Bites with Spinach, Red Bell Pepper, and Green Onion Recipe

Introduction

These egg bites are a simple, nutritious breakfast or snack option that’s ready in just 30 minutes. Packed with fresh spinach, roasted red bell pepper, and green onion, they’re a flavorful way to start your day or keep you energized throughout.

Ingredients

• Extra-virgin olive oil (for the pan)
• 6 large eggs
• ¾ cup whole milk cottage cheese
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 3 cups fresh spinach (3 ounces)
• ½ cup diced roasted red bell pepper (about 1 pepper)
• ½ cup chopped green onion (about 2 green onions)

Instructions

1. Step 1: Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
2. Step 2: In a blender, place the eggs, cottage cheese, salt, and several grinds of black pepper. Blend until smooth.
3. Step 3: Place the spinach in a steamer basket set over a pot with 1 inch of simmering water. Cover and steam for 1 minute until wilted. Transfer to a strainer, squeeze out excess water, and roughly chop.
4. Step 4: In a medium bowl, combine the chopped spinach with diced roasted red bell pepper and chopped green onion. Toss well and set aside ¼ cup of this vegetable mixture.
5. Step 5: Evenly divide the remaining vegetable mixture among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each cup. If any egg mixture remains, divide it evenly among the wells. Sprinkle the reserved ¼ cup of vegetables on top.
6. Step 6: Bake for 18 to 22 minutes, or until the egg bites are set. Let cool for 5 minutes before removing from the pan.

Tips & Variations

• Use diced cooked bacon or sausage for added protein and flavor.
• Swap cottage cheese with ricotta or cream cheese for a creamier texture.
• Add fresh herbs like chives or parsley to brighten the flavors.
• For a dairy-free version, replace cottage cheese with silken tofu or omit it altogether.
• Make ahead and refrigerate; these egg bites make convenient grab-and-go meals.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave gently for 30 to 60 seconds until warmed through. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach to remove excess moisture before using.

Can I make these egg bites without a blender?

You can whisk the eggs, cottage cheese, salt, and pepper together by hand, but blending ensures a smoother texture.

Vegetable Egg Bites with Spinach, Red Bell Pepper, and Green Onion Recipe

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★★★★★

5 from 94 reviews

Delicious and fluffy egg bites packed with fresh spinach, roasted red bell pepper, and green onions, blended with cottage cheese for a creamy texture, baked to perfection for an easy and healthy breakfast or snack.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Egg Mixture

• 6 large eggs
• ¾ cup whole milk cottage cheese
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste

Vegetables

• 3 cups fresh spinach (about 3 ounces)
• ½ cup diced roasted red bell pepper (about 1 pepper)
• ½ cup chopped green onion (about 2 green onions)

Other

• Extra-virgin olive oil (for greasing the pan)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease a nonstick muffin tin thoroughly with extra-virgin olive oil to prevent sticking.
2. Blend the egg mixture: In a blender, combine the 6 large eggs, ¾ cup whole milk cottage cheese, ¼ teaspoon sea salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy.
3. Steam the spinach: Place the fresh spinach in a steamer basket set over a pot with about 1 inch of simmering water. Cover and steam for 1 minute or until the spinach has wilted. Transfer the wilted spinach to a strainer and press out any excess moisture. Roughly chop the spinach afterwards.
4. Combine veggies: In a medium bowl, mix the chopped spinach with diced roasted red bell pepper and chopped green onions. Toss well to combine. Measure out ¼ cup of this vegetable mixture and set it aside for topping the egg bites later.
5. Assemble egg bites: Divide the remaining mixed vegetables evenly among each muffin cup. Pour approximately ¼ cup of the blended egg mixture over the vegetables in each well. Distribute any leftover egg mixture evenly among the cups. Then, sprinkle the reserved ¼ cup of vegetables on top of each egg bite for added color and flavor.
6. Bake egg bites: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the eggs are fully set and cooked through. After baking, let the egg bites cool in the pan for about 5 minutes before removing them carefully to avoid breaking.

Notes

• Make sure to squeeze out as much water as possible from the steamed spinach to prevent watery egg bites.
• The egg bites can be stored in an airtight container in the refrigerator for up to 4 days and reheated as needed.
• You can customize the vegetables by adding mushrooms, tomatoes, or cheese if desired.
• Use a blender for a smooth and creamy egg mixture; blending by hand may result in a less uniform texture.
• Greasing the muffin tin well ensures easy removal of the egg bites without sticking.

Keywords: egg bites, baked eggs, healthy breakfast, spinach egg bites, cottage cheese eggs, easy egg recipe, brunch, protein-packed breakfast