Spinach Egg Bites

By Eric Kim

Updated Jan. 12, 2026

Spinach Egg Bites
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(1,546)
Comments
Read comments

Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.

Featured in: These Easy Egg Bites Are the Best Grab-and-Go Breakfast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 egg bites
  • Olive oil, for greasing
  • 2(10-ounce) packages frozen chopped spinach, thawed
  • 4scallions, thinly sliced crosswise
  • 6large eggs
  • 2cups (16 ounces) cottage cheese
  • ¼cup grated Parmesan
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper
  • 6tablespoons all-purpose flour
  • 1teaspoon baking powder
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

127 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 289 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

  2. Step 2

    With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

  3. Step 3

    Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

  4. Step 4

    These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,546 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Edward O (Boston)

cottage cheese cooked in this recipe is not anything like cottage cheese "straight". I say try the recipe as written first; substitutes are feta, queso fresco, cotija, ricotta....

Mark L.

For some tasty variations on this recipe, which reminds me of a northern Italian spinach torta, you could use ricotta instead of cottage cheese, breadcrumbs instead of flour, the addition of slowly melted onions, leftover rice or potatoes, and fresh herbs. It's very flexible and I've found all variations come out great, and are good cold as an antipasto. You can alternatively use mini muffin tins or a 9 inch pie pan, adjusting baking time.

Tushar

I make egg bites all the time, and they used to always stick even after oiling the muffin tray. I find it helpful to place the muffin tin in a baking tray filled with water. This can elongate baking time by 5-10 minutes but the egg bites never stick to the pan!

Elisa

Made these according to the recipe and used silicone muffin cups which I greased - these are yummy even for those who don’t eat cottage cheese.

Mary Sprogell

One quarter cup grated parm is not a helpful measurement. How much in weight?

Roberta

These are delicious! I did have to make some changes, which I always detest when reviews write that because as you realize that they changed the whole recipe so it was not a review of the recipe. I promise, mine is. First, I wanted to use whole milk cottage cheese and the grocery store did not have it. So I used Ricotta Cheese, the Italian version of cottage cheese, instead. Then realized that the person who did the grocery shopping only purchased one bag of spinach. So, substituted bacon for the missing spinach. Honestly, I was going to add bacon instead because I am of the philosophy that almost anything is better with bacon. I used keto flour instead of regular flour. One more thing, I did not have any scallions so I used half of a shallot. Finally, I discovered after I had it all mixed that I no longer have large muffin tins. When I make muffins or cupcakes I always bake minis. So, I used the mini muffin tins. They turned out perfect! They also would make a lovely hors d’oeuvre.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.