There’s something so satisfying about having a batch of veggie egg bites ready to go in the fridge. They’re colorful, packed with protein, and make busy mornings (or snack time) feel effortless. Whether you’re heading out the door, need a quick lunch between meetings, or just want something nourishing without the fuss, these egg bites are a go-to. You can mix in whatever veggies you have on hand — think peppers, spinach, or even leftover roasted broccoli — and they reheat beautifully. Simple, wholesome, and endlessly customizable, these veggie egg bites prove that eating well doesn’t have to be complicated.
Reheat in the microwave for 1minute and add a slice of toast and/or a piece of fruit to make a balanced breakfast!
If you like this recipe, make sure you check out the other egg bite recipes I have on my blog! All tried and true in my own kitchen.
Baked Veggie Egg Bites
Ingredients
- 1 cup cottage cheese
- 7 extra large eggs
- 1.5 handfuls of spinach
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped orange bell pepper
- salt and pepper to taste
Directions
- Preheat oven to 350 and spray a muffin tin with non stick spray.
- Heat a small amount of oil in a nonstick pan. Add chopped vegetables and sauté until soft. Add spinach and cook until wilted completely.
- Add eggs, seasonings, and cottage cheese to a blender. I use a small smoothie blender. Blend until smooth.
- Add vegetable mix to each muffin tin cup evenly, about 2 tbsp. Pour egg mixture evenly into each cup.
- Bake at 350 degrees for 22-25 minutes. Enjoy an easy breakfast throughout the week!
