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Spinach Egg Bites

Section: Rise and Shine with Delicious Breakfast Recipes

These fluffy spinach egg bites combine fresh spinach, scallions, and rich Gruyere cheese for a savory and satisfying breakfast option. Baked gently with steam for a silky texture, they’re perfect for meal prep, storing well in the fridge or freezer. Quick to reheat and packed with protein, they’re ideal for busy mornings or healthy snacking. Enjoy warm from the oven or make ahead for an easy grab-and-go option any day of the week.

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Published By Ioana
Updated on Fri, 15 Aug 2025 12:40:09 GMT
A plate of spinach egg bites. Bookmark
A plate of spinach egg bites. | ioanacooks.com

This light and savory dish brings together tender spinach and creamy Gruyère cheese in a soft egg base, creating a protein-packed bite perfect for busy mornings. It is easy to prepare, reheats beautifully, and stores well for days, making it a smart choice for meal prep.

I first made this when looking for a quick breakfast to pack for work days, and it has since become a favorite in my kitchen for both mornings and snack times.

Ingredients

  • Large eggs: provide the structure and protein needed for a satisfying bite
  • Cottage cheese: keeps the mixture moist and creamy without being heavy
  • Gruyère cheese: adds a nutty depth of flavor and melts beautifully
  • Cornstarch: stabilizes the texture for a smooth, custardy finish
  • Salt and black pepper: balance the flavors
  • Hot sauce: brings a gentle warmth that complements the spinach
  • Fresh spinach: offers color and nutrients while keeping the flavor light
  • Scallions: give a mild onion note for freshness

Step-by-Step Instructions

Preheat the Oven and Prepare Steam Bath:
Bring a kettle of water to a boil and preheat the oven to 300°F. Position racks in the middle and lowest settings. Place a 9x13-inch baking dish on the lower rack and fill halfway with boiling water to create steam.
Prepare the Muffin Pan:
Generously coat a nonstick muffin tin with cooking spray to ensure easy release of the bites after baking.
Blend the Egg Mixture:
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend for about 30 seconds until completely smooth and uniform.
Fill the Pan:
Pour the blended mixture evenly into the prepared muffin pan, filling each cavity about three-quarters full for even cooking.
Add Spinach and Scallions:
Sprinkle the chopped spinach and scallions evenly over the mixture in each well. Use a spoon to gently press them into the batter so they are submerged.
Bake the Egg Bites:
Place the muffin pan on the middle oven rack and bake for 20 to 25 minutes, until the bites are set and just pulling away from the edges.
Cool and Serve:
Allow the bites to rest for 5 minutes in the pan before carefully loosening them with a spoon and transferring to a plate. Serve warm.
Spinach Egg Bites. Bookmark
Spinach Egg Bites. | ioanacooks.com

My favorite part of these bites is the combination of the creamy Gruyère with the tender spinach. It reminds me of the first time I made them on a weekend morning when my family gathered in the kitchen and enjoyed them straight from the oven.

Storage Tips

Cool completely before storing in an airtight container. Keep in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in the microwave at 50% power to avoid overcooking.

Ingredient Substitutions

Replace Gruyère with Cheddar or Monterey Jack for a milder flavor. Swap spinach with kale or finely chopped broccoli for variety. Use dairy-free cheese and plant-based cottage cheese for a dairy-free option.

Serving Suggestions

Serve with a fresh fruit salad for a balanced breakfast or pair with a slice of toasted sourdough for a heartier meal. They also work well as a side dish alongside a light soup or salad.

Spinach Egg Bites. Bookmark
Spinach Egg Bites. | ioanacooks.com

Cultural Note

This style of egg bite takes inspiration from French custards and the gentle cooking of sous vide, blending classic technique with modern convenience.

Frequently Asked Questions About Recipes

→ Can I use a different cheese instead of Gruyere?

Yes, you can substitute Gruyere with Cheddar, Monterey Jack, or a blend of cheeses for a slightly different flavor profile.

→ How can I make these egg bites dairy-free?

Replace the cottage cheese and shredded cheese with dairy-free alternatives, and follow the same baking instructions.

→ How do I store spinach egg bites?

Once cooled, store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

→ What’s the best way to reheat them?

Microwave at 50% power for 60 to 90 seconds, or warm in a low oven until heated through.

→ Can I add other vegetables to the mix?

Yes, diced bell peppers, mushrooms, or zucchini work well, but make sure to chop them finely and remove excess moisture before adding.

Spinach Egg Bites

Fluffy bites with spinach, scallions, and Gruyere, perfect for a quick, savory start to your day.

Time Needed to Prep
15 minutes
Cooking Duration
20 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Breakfast

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 12 How Many It Serves (12 egg bites)

Dietary Preferences: Low-Carb Friendly, Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 6 large eggs
Ingredient 02 1 1/4 cups cottage cheese (4% milkfat)
Ingredient 03 1 1/4 cups shredded Gruyère cheese or blend of Gruyère and Cheddar or Monterey Jack
Ingredient 04 2 tablespoons cornstarch
Ingredient 05 1/2 teaspoon salt, scant
Ingredient 06 1/8 teaspoon freshly ground black pepper
Ingredient 07 1/2 teaspoon hot sauce
Ingredient 08 1 ounce baby spinach leaves, finely chopped (about 2/3 cup packed)
Ingredient 09 2 scallions, dark green parts only, finely chopped

Steps to Follow

Step 01

Bring a kettle of water to a boil. Preheat oven to 300°F with one rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill halfway with boiling water to create steam.

Step 02

Generously spray a nonstick muffin pan with nonstick cooking spray.

Step 03

In a blender, combine eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.

Step 04

Pour egg mixture evenly into prepared muffin pan, filling each well about three-quarters full.

Step 05

Sprinkle chopped spinach and scallions evenly over the batter. Use a spoon to press them gently into the mixture so they are not floating on top.

Step 06

Bake for 20 to 25 minutes on the middle rack until eggs are set and start to pull away slightly from edges.

Step 07

Let egg bites rest in the pan for 5 minutes. Use a small spoon to loosen from edges and lift out carefully. Serve warm.

Extra Tips

  1. Once cooled, egg bites can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
  2. Reheat refrigerated bites in the microwave at 50% power for 60 to 90 seconds.
  3. Avoid using a silicone muffin tin as it may cause uneven cooking and longer setting time.

Tools You'll Need

  • Blender
  • Nonstick muffin pan
  • 9x13-inch metal or ceramic baking dish
  • Kettle
  • Spoon

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains eggs
  • Contains dairy

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 111
  • Total Fat: 7 grams
  • Carbohydrate Amount: 2 grams
  • Protein Amount: 9 grams