This Week’s Featured Table: Easy Egg Bites for Busy Mornings
There are seasons when breakfast needs to be beautiful and nourishing, but also simple. This is one of those recipes.
These egg bites are made in a muffin tin, come together quickly, and are perfect for busy mornings, slow weekends, or afternoons when you need a satisfying snack. They’re inspired by Meredith Mann’s Pesto Protein Egg Muffins, with a few gentle tweaks to make them flexible and easy to adapt based on what you have on hand.
What I love most about these egg bites is how approachable they are. They’re packed with protein, over 30 grams per serving, and they store beautifully in the fridge or freezer. You can make them once and enjoy them all week.
They’re also endlessly customizable. Swap the vegetables, change the cheese, adjust the herbs. This is the kind of recipe that meets you where you are.
Simple Egg Bites
Easy, protein-rich, and endlessly adaptable
Ingredients:
- 16-ounce carton liquid egg whites
- 2 whole eggs
- ½ cup low-fat or full-fat cottage cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried dill
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 cup sliced fresh baby spinach
- ¼ cup chopped tomatoes
- ¼ to ½ cup crumbled feta or other cheese of choice, plus more for topping
Instructions:
- Preheat the oven to 350°F. Lightly spray or line a 12-cup muffin tin and set aside.
- In a large bowl, combine the egg whites and whole eggs, breaking the yolks and whisking until fully blended.
- Add the cottage cheese, if using, along with the salt, pepper, dill, oregano, and garlic powder. Stir well.
- Fold in the spinach, tomatoes, and feta, making sure everything is evenly distributed.
- Using a ⅓-cup measuring cup, ladle the mixture into the prepared muffin tin. Sprinkle additional cheese and a few tomatoes on top if desired.
- Place a baking sheet on the rack below the muffin tin to catch any spills.
- Bake for 20 to 25 minutes, or until the egg bites are set and lightly golden on top.
- Let cool slightly, then run a knife around the edges to release.
To Enjoy
These egg bites are wonderful warm, but they’re just as good stored in the refrigerator for easy breakfasts or snacks throughout the week. They also freeze well, making them a great option for meal prep.
Feel free to experiment with different vegetables, cheeses, and herbs based on what you love or what you have available.
Below is another version I made by using 6 chopped maple chicken sausage links, 1/2 teaspoon oregano, 1 teaspoon turmeric, and 1/2 teaspoon thyme, finished with cheddar cheese. They come out a beautiful, vibrant yellow and are just as delicious.
Simple, nourishing, and made to support full days and busy lives. Exactly the kind of recipe we love to share around the table.
With warmth,
Carrie