Quick, fluffy and incredibly flavorful, these cottage cheese egg bites come together with just 10 minutes of prep before popping in the oven for the ultimate ready-to-go protein-packed breakfast! Just blend, pour and bake and breakfast is prepped for the week!

Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes on two pink plates and one white plate

As a dietitian, I often get asked “is breakfast really the most important meal of the day?”. While all meals are important, breakfast really does set the tone to kick off the day energized, and set us up for more stable blood sugars throughout the day. So let’s make this easy.

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Cottage cheese egg bites are hands-down one of my favorite make-ahead breakfasts. They’re quick, satisfying, and exactly the kind of recipe I lean on during busy weeks when I need something ready to go (which also means no morning cleanup). Plus, they’re perfect for grabby little child-sized hands, if you know, you know. Haha

These ones are packed with and extra boost of protein (thanks, cottage cheese!), plus flavorful add-ins, sun-dried tomatoes and spinach. If you’ve ever struggled to find a breakfast that actually keeps you full and satisfied, these are it!

Ingredients for Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes, including eggs, cottage cheese, salt and pepper, spinach, sun-dried tomatoes

The secret ingredient to make these coffee shop dupes

Ok yes, we’ve got our cottage cheese for an extra boost of protein and ultra silky texture (it’s blended so if you’re not a fan of cottage cheese lumps, you wont’ find them here!) but there’s an unexpected ingredient I’ve discovered through my testing.

Cornstarch! Trust me on this one, I tested these without the first time I made them and they kept deflating. Cornstarch acts as a binder, keeping the ingredients together, and also absorbs some of the extra moisture resulting in a more light and airy bite, without that rubbery texture homemade muffin cups can sometimes have.

Let’s make them step-by step!

Eggs and cottage cheese in a blender for the Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes recipe

Toss everything except the spinach and tomatoes into a blender.

Eggs and cottage cheese blended in a blender for the Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes recipe

Blitz until cottage cheese is blended right in.

Ingredients being prepared in a muffin tin for Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes, including the sun dried tomatoes and spinach

Add the spinach and sundried tomato to a lined muffin tin tray (you don’t want to be cleaning baked on eggs).

Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes in a muffin tin

Bake, then let them sit 5 or 10 minutes before diving in!

Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes on a table in parchment paper baking cups

Watch how to make it here!

If you make these Egg Bites with Cottage Cheese, Spinach and Sun-dried Tomatoes, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes on a pink plate

Egg Bites with Cottage Cheese, Spinach & Sun-dried Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Egg bites, egg cups, egg muffins – whatever you want to call them, I am a huge fan of meal prepping these little guys so that I always have a quick and easy breakfast on hand. This version of egg bites is packed with flavor from spinach (hello iron!), and antioxidant rich sun-dried tomatoes. Plus it has an extra dose of filling and satisfying protein from the addition of cottage cheese (over 25g protein per 1 cup!). Make a batch of these on Sunday and your future self will be thanking you all week!

Ingredients

Scale
  • 8 eggs
  • 1 cup (250 mL) cottage cheese
  • 1 Tbsp cornstarch
  • Salt and pepper
  • 1 cup (250 mL) spinach, roughly chopped
  • 1/2 cup (175 mL) sun-dried tomatoes, diced

Instructions

  1. Preheat the oven to 350°F (180°ׄC). Line a muffin tin with parchment paper baking cups or spray with cooking spray.

  2. In a blender, blend the eggs, cottage cheese, and cornstarch on high for 30 seconds.

  3. Evenly divide the spinach and the sun-dried tomatoes between the cups of the muffin tin. Pour the egg mixture until each muffin cup is ⅔ full and stir with a spoon to combine the ingredients.

  4. Bake for 25 to 30 minutes until the tops are set and the egg bites are cooked through.

  5. Remove from the oven and let them sit for 5 to 10 minutes before removing from the muffin tin.

Notes

Store in an airtight container in the fridge for 3 to 5 days. To reheat, pop in the toaster oven or oven at 350°F for 10 to 15 minutes or in the microwave for 20 to 60 seconds until warmed through.

Store in an airtight container in the freezer for up to 3 months. Thaw in the microwave or overnight in the fridge, then reheat in the toaster oven or oven at 350°F as directed above, or from frozen in the microwave for 60 to 90 seconds, until warmed through. Note: Reheating in the microwave may result in some excess moisture, simply dab up with a paper towel before eating.