Low in carbs, low in calories, and high in protein; these cottage cheese egg bites with spinach & broccoli are the perfect healthy breakfast. Quick to prep & great for meal prep.
Published: May 11, 2025 by Lea.
This post may contain affiliate links. Please read our disclosure policy.
If you love eggs for breakfast like I do, these spinach egg bites are going to be one of your new favorite. I like making them because they’re super easy to prep, easy to grab on busy mornings (perfect for meal prep), and packed with everything I want in a healthy breakfast; high in protein, low in carbs and calories.
If you’re on a fitness journey, following a healthy diet, or just want something that keeps you feeling good and fueled, these are such a solid choice. They take just 5 minutes to prep and about 25 minutes to bake. The recipe makes 12 portions, either as squares like I did, or as classic muffin bites.
I usually have 2 for breakfast, so that’s nearly a week of breakfasts done in one go. They also freeze really well, so you don’t have to eat them all right away or have the same breakfast throughout the week. You can even serve them for lunch with a side salad, they’re super versatile.
Ingredients to make these healthy egg bites for breakfast:
- Eggs: I used large eggs, but medium works too. Room temperature isn’t necessary, straight from the fridge is fine.
- Cottage cheese: This adds creaminess, moisture, and a big protein boost without extra fat. If you don’t like the texture of cottage cheese, don’t worry, we will be blending everything together so no chunks!
- Almond flour: Keeps the bites low in carbs and gives a soft, tender texture. You can’t taste the almonds, and it holds everything together nicely. Some substitutes would be oats flour or all purpose (just not low in carbs).
- Baking powder: Helps the egg bites puff up and stay fluffy.
- Chopped spinach: I used fresh, but frozen spinach (thawed and squeezed dry) works too.
- Broccoli: I use fresh broccoli, you can use frozen too as ling as you allow them to completely thaw.
- Shredded cheese: You can use any cheese you like.
- Salt and pepper: Season to your taste.
Measurements are posted in the recipe card below the instructions.
Instructions to make these cottage cheese egg bites:
- Place the broccoli in a microwave-safe bowl and microwave for 3 minutes to soften. Let it cool slightly, then chop into small pieces. I use fresh broccoli, but frozen works too, just make sure it’s fully thawed and drained before using.
- In a blender, add the eggs, cottage cheese, almond flour, and baking powder. Blend until smooth and well combined.
- Pour the mixture into a bowl.
- Add the chopped broccoli, chopped spinach, salt, pepper, and shredded cheese. Stir everything together until evenly mixed.
- If you’re baking this in a square or rectangular dish like I did, cut a piece of parchment paper, crease and fold it to fit into the dish more easily, then place it inside. Pour in your mixture and spread it out evenly.
- If you are baking this in a muffin pan, make sure to grease it well so the egg bites do not stick.
- Bake at 400°F (200°C) for about 25 minutes, or until the top is golden and the center is set. Let cool slightly before slicing into 12 squares.
If you’re using a muffin tin, grease it or line with silicone or paper liners. Divide the mixture evenly into 12 muffin cups and bake at 400°F (200°C) for 15–20 minutes, or until puffed and lightly golden on top.
Storage Tips:
Let the egg bites cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. They reheat well, just pop them in the microwave for about 20–30 seconds.
You can also freeze them. Wrap each square (or muffin bite) individually or place them in a single layer in a freezer-safe container. Freeze for up to 4 weeks. To reheat, microwave straight from frozen or let them thaw in the fridge overnight.
Reheating Tips:
For soft and fluffy bites, microwave for 20–30 seconds.
If you prefer a little crisp on the edges, reheat in a toaster oven or regular oven at 350°F (175°C) for about 5–7 minutes.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Cottage Cheese Egg Bites
Ingredients
- 4 eggs
- 1 cup cottage cheese
- ¾ cup almond flour
- 2 teaspoons baking powder
- 1 cup chopped spinach
- ½ cup chopped broccoli
- ½ cup shredded cheese (any kind you like)
- Salt and pepper (to taste)
Instructions
- Microwave the broccoli for 3 minutes to soften, then chop into small pieces. If using frozen, make sure it’s fully thawed and drained.
- In a blender, mix the eggs, cottage cheese, almond flour, and baking powder until smooth. Then transfer to a bowl.
- Add the chopped broccoli, spinach, shredded cheese, salt, and pepper. Mix everything to combine.
- For a baking dish, line it with parchment paper (creasing it to fit), pour in the mixture. For muffin tins, grease or line the cups and divide the mixture evenly.
- Bake at 400°F (200°C) for 25 minutes. Let cool slightly, then cut into 12 squares. If you're using a muffin tin, they might take a shorter time so keep an eye on them!
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Leave a Reply