← Back to all recipes Breakfast

Spinach Egg Bites

NYT Cooking's most popular recipe of 2026! Fluffy grab-and-go egg bites packed with spinach and scallions, bound with cottage cheese and a touch of Parmesan. A high-protein make-ahead breakfast or snack that keeps 3 days in the fridge and 3 months in the freezer.

Prep15 minutes
Cook25 minutes
Serves12 egg bites

Ingredients

  • Olive oil, for greasing
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 4 scallions, thinly sliced crosswise
  • 6 large eggs
  • 2 cups (16 ounces) cottage cheese
  • 1/4 cup grated Parmesan
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder

Instructions

  1. Heat oven to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.
  2. Squeeze the thawed spinach with clean hands to remove as much water as possible. In a large bowl, combine spinach, scallions, eggs, cottage cheese, Parmesan, and nutmeg. Season with salt and pepper and stir well. Add flour and baking powder and stir just until incorporated.
  3. Fill each muffin cup with 1/3 cup of the spinach mixture and bake until set, 20 to 25 minutes. Cool completely, then run a paring knife around each cup to release the bites.
  4. Store in an airtight container up to 3 days in the refrigerator or 3 months in the freezer. Reheat in the microwave in 10-second bursts until warmed through.
← Back to all recipes

🛒 Recommended Kitchen Essentials

Instant Pot View on Amazon →
Cast Iron Skillet View on Amazon →
Spice Grinder View on Amazon →
Immersion Blender View on Amazon →

As an Amazon Associate, we earn from qualifying purchases.