Spinach Egg Bites

By Eric Kim

Updated Jan. 13, 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(365)
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

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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.

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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.

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Ratings

5 out of 5
365 user ratings
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Comments

Andrea

In what universe can you prep these in five minutes? A challenge to Eric Kim: send me a video of you walking into your kitchen, gathering all of the cooking supplies and ingredients, microwaving the spinach for six minutes and then letting it cool off so you don't burn your hands when you squeeze it, thinly slicing the scallions, and measuring and mixing all of this stuff, etc., etc., etc., in five minutes. And I'll send you a million bucks.

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.

Stermo50

Used potato ricer to squeeze water out of spinach

Beth

Has anyone noticed that the standard size packages of chopped spinach are now 8 ounces not 10? Has anyone tried using less spinach and still get good results?

TE

squeeze out liquid in spinach into a small container and use in soups!

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