These egg bites pack in protein, greens, and mushrooms for a simple, grab-and-go breakfast or mini-meal. The combo of cottage cheese, eggs, and parmesan gives you a creamy, protein-forward base without feeling heavy, and the spinach + mushrooms bring that fiber-forward, anti-inflammatory energy. They reheat well, travel well, and make breakfast one less thing to think about during a busy week.
Storage
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
Equipment Needed
- Blender
- Large sauté pan
- Silicone muffin tray
- Cooking spray
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
Prep + Cook Components
- Cooking spray (to coat muffin tray)
- 1–2 tsp olive oil (for sautéing)
- 1 cup medium diced onion (any color)
- Shortcut option: Use 1 tsp onion powder instead of sautéing onions — it works, but cooking real onions creates a noticeably silkier, smoother texture once blended.
- 8 oz cremini mushrooms, chopped
- 4 cups spinach leaves
Egg Mixture
- 8 large eggs
- 1¼ cup cottage cheese (2% milk fat)
- 2 Tbsp grated parmesan cheese
- 4–6 drops hot sauce
- ½ tsp salt
- ½ tsp ground black pepper
Directions
- Prep the oven + muffin tray preheat the oven to 325°F. Spray a silicone muffin tray generously with cooking spray and set aside. Place a pan of water on the bottom rack of the oven — this creates gentle steam, helping the egg bites bake evenly and stay soft instead of turning rubbery.
- If using onion, heat 1 tsp olive oil in a large sauté pan over medium heat. Add the diced onion and cook until soft and translucent, about 5–6 minutes. Transfer the cooked onions to the blender.
If using the onion powder shortcut, skip this step and add the onion powder directly into the blender with the egg mixture in Step 5. - Sauté the mushrooms by adding a little more oil to the pan if needed. Add the chopped mushrooms and cook until they release their liquid and become tender, about 5 minutes.
- Add the spinach to the pan with the mushrooms and cook until wilted, about 1–2 minutes. Remove from the heat.
- Add the cooked onions (or onion powder), eggs, cottage cheese, parmesan, hot sauce, salt, and pepper to the blender and blend until completely smooth and creamy.
Pour the blended mixture into a bowl and fold in the sautéed mushroom–spinach mixture until evenly distributed. - Fill each cup by dividing the mixture evenly among the silicone muffin cups, leaving a little room at the top.
- Bakefor 28–32 minutes, or until the centers are set and no longer jiggly. Let cool for 5 minutes before removing the egg bites from the tray.
