Easy Make-Ahead Egg Bites (High-Protein + Veggie Packed)
Let’s talk Egg Bites
(aka the recipe that broke my DMs)
After sharing these a few times, my messages were flooded, so we’re finally getting this recipe up in one place. My dad has made these for me three separate times postpartum, and they’ve been one of the most helpful things to have on hand. They’re easy to prep ahead, packed with protein, and a simple way to sneak in some veggies without overthinking it.
Fair warning… we didn’t measure a single thing when making these. So I’ve done my best to recreate the recipe with general measurements and ratios, and it’s very forgiving if you adjust based on what you have.
I keep a batch in the fridge so I can grab a few, reheat them, and actually eat something nourishing in the middle of the chaos. Whether you’re postpartum, juggling kids, or just need a no-brainer breakfast option… these are worth making.
WHY YOU’LL LOVE THESE EGG BITES
High protein + filling
Easy to customize with whatever you have
Make-ahead + freezer-friendly
Perfect for busy mornings (or middle-of-the-night snacks)
What you’ll need
(This is very flexible, adjust based on what you have and how full you want your muffin pan(s)! The more you use, the more pan space you’ll need, so keep that in mind.)
9-12 Eggs
1-2 cups of chopped vegetables (whatever you want to put in there… think peppers, broccoli, etc.)
½ - 1 cup of meat (ham, bacon, sausage - we used diced ham)
1-2 handfuls of roughly chopped spinach
2-3 green onions, sliced
1/2-1 cup of cottage cheese
¾ -1 cup of shredded cheese - cheddar and swiss
Salt and pepper to taste
Muffin pan (or two)
Mixing bowl
Whisk
Laddel
Cooking spray
Instructions
Step 1: Preheat Oven
Preheat your oven to 325°F. Wash and chop your vegetables, and shred cheese if needed.
Step 2: Whisk Eggs
In a medium mixing bowl, crack and whisk the eggs until fully combined.
Step 3: Add In Cheese, Meat, and Veggies
Add in cottage cheese (measure with your heart), shredded cheese, vegetables, cooked meat, green onion, salt, and pepper. Stir until everything is evenly combined.
Step 4: Prep & fill muffin pan
Generously spray a 12-cup muffin pan with cooking spray. Using a ladle or measuring cup, pour the mixture evenly into each cup, filling about ¾ of the way full.
Step 5: BAKE
Place the muffin pan on the upper rack of the oven and bake for 23–25 minutes, or until set.
Check for doneness by inserting a toothpick; it should come out clean.
Step 6: Cool & Remove
Let the egg bites cool for a few minutes, then remove them from the pan before they fully cool (this helps prevent sticking). Enjoy!
Storage & Reheating
Store leftovers in an airtight container in the fridge. Reheat throughout the week for an easy, grab-and-go breakfast or snack. I promise they won’t last long!
And that’s it!
I hope you love these as much as we do, they’ve truly been on repeat over here. If you make them, let me know how they turn out! Thanks so much for being here.
xx CMK
