Easy Spinach Egg Bites
You’re going to love these easy spinach egg bites! It’s the perfect versatile egg muffin recipe for meal prepping freezable breakfasts the whole family will love.
A few years ago I mastered this egg bites recipe with cottage cheese, and it’s become a must-have staple for both readers and our own family! We will often spruce it up with different mix-ins depending on what we’re craving and what’s available. This particular version has become such a favorite, I had to share it in a post of its own. We use just enough salty prosciutto and cheddar to balance out the earthy spinach, making it palatable for even the pickiest of eaters. You’ll love the easy trick for those who like a crunchy bite!
Want more breakfast keto meals? Try this keto Starbucks Vanilla Bean Frappuccino or breakfast hot pockets!
Why you will love these easy egg bites
- Simple – Easy enough for beginners and busy families! Yes, there’s a water bath, but that just requires filling up an extra pan with water.
- Versatile – You can change the mix-ins however you like (that’s how we created this one from our basic recipe)! Everyone can make theirs how they prefer it.
- Freezable – These keep for months in the freezer and reheat from frozen in the microwave; perfect for busy, on-the-go mornings!
Spinach Egg Muffin Ingredients
- Eggs – Large. I have not tried this with any substitutes.
- Cottage Cheese – This adds protein and the perfect texture. If you prefer, you could replace this with full-fat Greek yogurt, ricotta cheese, or sour cream.
- Cheddar Cheese – Shredded. Feel free to swap out for your favorite shredded cheese.
- Wilted Spinach РDo not use fresh, unsaut̩ed spinach as this will make your egg bites watery and/or rubbery. You can saut̩ 2 cups of fresh spinach for about 6 minutes, then squeeze out the moisture for the best results.
- Prosciutto – Cooked bacon or ham work great as a mix-in instead! If you want to create a crunchy cup for the egg bites, you’ll want to grab extra prosciutto.
How to Make Egg Muffins with Spinach
This breakfast meal prep is very easy, you’ll just need a mixing bowl, a silicone muffin pan, and a baking dish (probably 9×13 cake pan) that the muffin pan can fit inside for the water bath.
- OPTIONAL: Create a crispy prosciutto cup. If you like a good crunch, you can gently press a half-slice of prosciutto into each well of the muffin pan (or a 1/4 slice if you are using a mini muffin pan). This will create a little cup for the egg bite with a crispy texture.
- Make the batter. While your oven preheats, whisk your eggs and cottage cheese together. Fold in wilted spinach, shredded cheese, and chopped meat. If you like, add salt and pepper to taste. Spoon the mixture into each well of the muffin pan (over the prosciutto cups if using), filling each 3/4 full.
- Make the water bath. Add about 1-inch of water to a 9×13″ baking dish. Carefully place your filled muffin pan inside this pan to create a water bath.
- Cook egg bites. Place the pans in the oven and cook for 20-24 minutes if using a standard 12-count muffin pan or 25-30 minutes if using a 24-count mini muffin pan. Remove from the oven when eggs are completely cooked through.
Storage and Reheating
- Fridge: airtight container up to 4 days.
- Freezer: freezer-safe container up to 2-3 months.
- Reheating: microwave at 50% power in 45-second increments. To reheat a whole batch at once, try covered in the oven at 350 degrees F until warmed through.
Spinach Egg Muffin FAQs
Fresh spinach has a TON of water in it. As it cooks, that water gets released. If you put the uncooked spinach in the egg bites and cook them, that water gets released right into the egg bite. Not great. I have not tried using frozen spinach, but it should work if you thaw it and press out as much moisture as possible before using.
ou can use a standard 12-count muffin pan or a 24-count mini muffin pan, whichever you prefer (both cooking time suggestions are in the recipe card).
Technically? No. You can cook this in the oven with no water bath, and the egg bites still taste great. The only difference is that you will get a dryer texture. It will not feel like the moist egg bites from Starbucks without the added moisture from the water bath.
More Great Recipes:
Get the Recipe: Spinach Egg Bites Recipe
Ingredients
- 7 large eggs
- 1/2 cup cottage cheese
- 3/4 cup shredded cheddar cheese
- 1/2 cup packed wilted spinach*, this was 2 cups packed fresh spinach to start
- 3/4 cup prosciutto, ham or cooked bacon
- OPTIONAL: 6 slices prosciutto, cut in half (only needed if you want to make the crispy cups)
Equipment
Instructions
- Preheat the oven to 325F.
- In a large mixing bowl, whisk the eggs and the cottage cheese until well combined.
- Fold in the wilted spinach, shredded cheese, and chopped meat, then add salt and pepper to taste.
- OPTIONAL: If you want the egg cups to have a crispy texture, slice extra prosciutto slices in half, then press each one into a well of the muffin tin to form a base for the egg muffins.
- Spoon the mixture into a silicone muffin pan until each well is 3/4 full.
- Add about an inch of water to a 9×13-inch baking dish. Place the silicone muffin tin inside the baking dish so the eggs can cook slowly in a water bath.
- Cook the egg bites for 25-30 minutes if you’re using a mini muffin size pan or 20-24 minutes if you are using a standard size muffin pan. Eggs should be cooked through when finished.
Notes
- *Wilted Spinach: You do not want to use fresh, un-sautéed spinach in this recipe or it will produce a very watery bite. Instead add 2 cups of fresh spinach to a skillet and sauté over medium heat until wilted completely, this takes about 6 minutes. Use a few paper towels to squeeze out as much moisture as possible.
- Prosciutto Cups: If you want a crispy edge to your egg bites take 6 slices of proscuitto and cut in half. Press the slices into each muffin well, add the egg bite filling and bake according to the instructions.
- Net carbs per serving: 1
