These high-protein egg bites are flavorful, quick to make, and simple to customize with your favorite add-ins.
Easy high-protein breakfast recipe for the win! ♡
If you’re looking to start the morning with a protein boost, these egg bites are a perfect solution. Each serving (two egg bites) delivers a satisfying dose of protein and can be adjusted to suit vegetarian or meat-loving preferences. Our favorite version right now combines sun-dried tomatoes, spinach, fresh basil, and crumbled feta, but you can increase the protein further with bacon, sausage, smoked salmon, or extra cheese.
The major perks: a batch takes only about 10 minutes of hands-on prep, they’re more affordable than many store-bought options, and they store well in the fridge or freezer for easy grab-and-go breakfasts. Best of all, homemade egg bites are packed with flavor—far tastier than most coffee-shop versions.
Let’s make some egg bites!
High Protein Egg Bites Ingredients
Quick notes on the ingredients used in this recipe:
- Eggs: The base of the recipe, eggs bind the mixture and provide most of the protein.
- Cottage cheese: Adds creaminess and extra protein. Blend it until smooth so it incorporates easily into the egg base.
- Sun-dried tomatoes: We use an 8-ounce jar (drained and roughly chopped) for concentrated tomato flavor and a pleasant chewy texture. If you don’t have them, a well-drained can of fire-roasted diced tomatoes can work as a substitute.
- Baby spinach: Fresh spinach adds color, fiber, and nutrients. Roughly chop it so it fits neatly into the muffin cups.
- Basil: Fresh basil brings a bright, aromatic note that pairs especially well with sun-dried tomatoes.
- Cheese: Crumbled feta or goat cheese adds tang and extra protein as a topping. If you prefer, substitute shredded cheddar, mozzarella, Gruyère, or Parmesan.
Recipe Tips
Full step-by-step instructions are in the recipe box below. A few tips to ensure great results:
- Generously grease the pan. Egg bites can stick, so use cooking spray or a reliable nonstick or silicone muffin pan.
- Drain sun-dried tomatoes well. Press out excess oil to avoid greasy egg bites.
- Don’t over-blend. Pulse the eggs, cottage cheese, and salt until just smooth. Overmixing can make the texture dense.
- Don’t overfill muffin cups. Fill about 80% full to prevent overflow during baking. The bites will puff in the oven and then deflate slightly as they cool.
Recipe Variations
Ideas for customizing these egg bites:
- Add meat or seafood: Stir in cooked bacon, sausage, chicken, prosciutto, smoked salmon, or turkey.
- Change the herbs: Use chives, dill, parsley, oregano, or rosemary instead of basil.
- Use different seasonings: Try Cajun, Italian seasoning, or herbes de Provence for a different flavor profile.
- Other add-ins: Mix in artichoke hearts, avocado, basil pesto, caramelized onions, Kalamata olives, pine nuts, or roasted red peppers.
More Egg Recipes
If you enjoy these egg bites, try other egg-based breakfasts for variety and flavor.
- Menemen (Turkish Egg Scramble)
- Butternut Squash Quiche
- Cozy Autumn Breakfast Casserole
- Easy Breakfast Tacos
High Protein Egg Bites
Pin
Equipment
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Cookie Scoops
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Muffin Pan
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Blender
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon fine sea salt
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
- 1 large handful fresh baby spinach, roughly chopped
- 1/3 cup (0.25 ounces) julienned fresh basil leaves
- crumbled feta and black pepper, for topping
Instructions
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Prep oven and baking pan. Heat oven to 350°F (175°C). Mist a 12-cup muffin pan very thoroughly with cooking spray.
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Blend. Combine the eggs, cottage cheese, and salt in a blender and pulse a few times until smooth. Stir in the drained sun-dried tomatoes, chopped spinach, and basil by hand until evenly distributed. Pour or scoop the mixture into the 12 muffin cups. Top each cup with crumbled feta and a twist of black pepper, if desired.
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Bake. Bake for 20–22 minutes, or until the bites are puffy and slightly firm in the center. Transfer the pan to a wire rack and let cool at least 5 minutes. They will deflate slightly as they cool.
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Serve. Serve warm and enjoy. Store leftovers in a sealed container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!