Spinach Egg Bites

By Eric Kim

Updated June 1, 2026

  • Six spinach and egg souffles, one cut in half, shaped like muffins sit on a round platter.
    Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(2,567)
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

    or to print this recipe.

Advertisement

Ingredients

Yield:12 egg bites

  • 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

  • ¼ cup grated Parmesan

  • Pinch of ground nutmeg

  • Salt and freshly ground black pepper

  • 6 tablespoons all-purpose flour

  • 1 teaspoon baking powder

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 102 milligrams cholesterol; 127 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 289 milligrams sodium; 10 grams protein; 1 gram sugar

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
2,567 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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!

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.

Andrew

Which type of cottage cheese here matches their nutritional information? Looks like possibly non-fat?

Evan G

I have made these multiple times and they would always stick, even a little when I tried the helpful comment of using a water bath. BUT then my brilliant partner bought silicon baking cups (a dozen shaped like cupcakes) and they worked perfectly. You can brush them lightly with olive oil, place them in your muffin tin, and once cooled the egg bites pop right out easily with no sticking at all. Game-changer!!!

Amy C

I doubt anyone will see this, but food-grade silicone muffin trays or cups are great for this type of recipe. Mine isn’t reinforced by a frame as some are so I put the empty “pan” on a sheet tray and after it’s filled with the egg mixture and safely in the oven, I pour some boiled water from a kettle into the sheet pan. The bites pop right out (zero sticking) and stay moist and fresh all week.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.