Can I freeze these egg bites?

You can freeze egg bites for up to 2 months. Cool the egg bites and wrap each one individually in plastic wrap. Place in a heavy-duty freezer bag. Alternatively, store cooled egg bites in an airtight bag.

How do I reheat frozen egg bites?

Microwave a frozen egg bite covered with a lightly damp paper towel on medium power for 60 to 90 seconds.

Heavy cream instead of cottage cheese?

I recommend using heavy cream for an egg bite with a richer taste. Cottage cheese is blended into the egg bite mixture to give it a lighter texture, and milk is added for a moister and heavier egg bite. Use the same quantity of heavy cream as you would cottage cheese.

Do I need to cook the spinach first?

Cook the spinach. Uncooked spinach included with the eggs in the mini egg dishes will result in wet bottoms after baking. Cook the spinach for 60 to 90 seconds until it is very dark green and wilted. Remove the spinach from the pan immediately and chop it. Cooked spinach in the egg dishes will help prevent wet bottoms.

Why did my egg bites deflate?

Both insufficient mixing and taking the bites out of the oven before they're fully baked can lead them to fall apart. Beat the egg mixture for 30 seconds and let the baked bites sit in a hot muffin tin for 5 minutes to firm up. This should help the insides of the bites firm up.

Why are my egg bites stuck?

If using a nonstick metal muffin tin, grease it to keep the muffins from sticking and help them brown.

Fluffy Spinach and Bacon Egg Bites

By Emma CollinsOct 30, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

I prepare all six spinach and bacon egg bites at once ahead of time for breakfast and reheat individual servings as needed. Using a metal container to bake the egg bites helps give them set centers, domed tops, and browned edges. The cottage cheese mixture stays fluffy after baking (I prefer browned edges).

I fry the bacon until it's dark reddish brown and crispy, and use some of the bacon grease in cooking the spinach for 60 to 90 seconds in a pan. I take the spinach out of the pan as soon as it's fully wilted to avoid soggy spinach.

My high-powered blender makes the egg filling a bit foamy and yellow in 30 seconds. Extending the blending time could leave the egg filling undercooked when the cupcakes are removed from the oven. Fill the greased muffin cups almost to the brim. The muffin cups will be very full before and after baking. Bake the cupcakes until the centers are set and the edges are lightly browned.

Leave the bites in the tin before lifting them out. Serve with homemade bagels and other sweet breakfast items, such as raspberry tartlets.

Why this recipe works

Six bites will fit in a muffin pan. A muffin pan is suitable for a small breakfast prep without extra pans.
The batch includes meals ready to serve for breakfast and freeze for later.
They can be microwaved. No skillet is required to prepare a warm breakfast in a hurry.
Bake the waffles now. Leave them in the oven and serve only the waffles you need to reheat.
The paper towel in the container keeps condensation from falling on the egg bites.
Individual packaging of frozen foods eliminates the need to defrost large portions of product.

Instructions

Cook the bacon in a skillet over medium heat for 8 to 10 minutes, flipping occasionally, until it is deep reddish-brown and crispy.

Remove the bacon, drain it on a paper towel, then chop it into small crumbles once cooled.

Drain all but 1 tsp (5 ml) of bacon fat from the skillet, then sauté the spinach for 60 to 90 seconds until deeply dark green and fully wilted.

Remove the spinach immediately and roughly chop it.

Preheat the oven to 350°F (175°C).

Blend the eggs, cottage cheese, and kosher salt on high in a high-speed blender for exactly 30 seconds, until pale yellow and frothy.

Generously grease 6 cups of a muffin tin with the unsalted butter.

Divide the wilted spinach and bacon crumbles among the greased cups.

Pour the blended egg mixture over the fillings, filling each cup almost to the top.

Bake for 18 to 20 minutes, until the centers are set, the tops are slightly domed, and the edges are caramelized.

Rest the egg bites in the tin for 5 minutes.

Garnish with cracked black pepper and chopped fresh green chives.

FAQ

Let the egg bites cool completely to room temperature before refrigerating. Store egg bites in a covered glass container lined with a dry paper towel. Egg bites will keep for up to 4 days. The paper towel will soak up excess moisture that collects underneath egg bites in storage.

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