Sundried Tomato and Spinach Egg Bites

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Sundried Tomato and Spinach Egg Bites

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 egg bites

Nutrition Facts

Per egg bite (approximate values)

  • Calories: 75
  • Protein: 7g
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0.5g
  • Sodium: 200mg
A plate of baked egg muffins with visible spinach and red pepper, stacked on top of each other, with one muffin showing a bite taken out.

How To Make Sundried Tomato and Spinach Egg Bites

Six small bowls on a marble surface containing eggs, chopped herbs, ricotta cheese, shredded cheese, sun-dried tomatoes, and mixed spices.

Ingredients:

  • 7 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped sun-dried tomatoes (oil-packed or rehydrated)
  • 1/2 cup chopped fresh spinach
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning
Two egg muffins with spinach and sun-dried tomatoes are served on a white plate, with more muffins in the background on another plate.

Step-by-Step Guide

1. Preheat oven to 350°F (175°C).

Grease a 12-cup muffin tin or use silicone liners for easy release.

2. Blend base: In a blender, combine eggs and cottage cheese.

  • A white bowl filled with beaten eggs sits on a marble surface, surrounded by small glass bowls containing spices, shredded cheese, and chopped sun-dried tomatoes.
  • A bowl of beaten eggs next to a bowl of ricotta cheese, with small bowls of chopped sun-dried tomatoes and spices in the background on a marble surface.

Blend until smooth and frothy (about 20–30 seconds).

3. Stir in mix-ins: Pour the egg mixture into a bowl.

Stir in chopped sun-dried tomatoes, spinach, Parmesan, salt, pepper, garlic powder and Italian seasoning.

  • A glass bowl with black pepper, dried basil, salt, garlic powder, and onion powder held over a bowl of yellow liquid; chopped sun-dried tomatoes in a small bowl nearby.
  • A white bowl filled with beaten eggs and various spices sits on a marble surface, with a small bowl of chopped sun-dried tomatoes nearby.
  • A glass measuring cup filled with a yellow liquid seasoning mixture, next to small bowls of shredded cheese and chopped sun-dried tomatoes on a marble surface.
  • Empty 12-cup muffin tin on a marble surface, surrounded by bowls containing chopped greens, sun-dried tomatoes, and shredded cheese.
  • A muffin tin with several cups containing small amounts of chopped sun-dried tomatoes sits on a marble countertop; a bowl of chopped greens is in the corner.
  • A muffin tin filled with chopped greens and sun-dried tomatoes in several cups, placed on a white marble surface.
  • A muffin tin with twelve cups filled with a mixture of chopped vegetables and crumbled cheese, placed on a white marble surface.

4. Pour into muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

  • A muffin tin filled with chopped greens, sun-dried tomatoes, and cheese, with beaten eggs being poured into one of the cups.
  • Egg mixture is being poured from a measuring cup into a muffin tin containing chopped vegetables and cheese, preparing for baking.
  • A 12-cup muffin tray filled with uncooked egg mixture containing chopped vegetables, placed on a marble countertop.

5. Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean.

A muffin tin filled with twelve uncooked egg muffins containing chopped vegetables, placed on a white marble surface.

6. Cool slightly, then remove from tin and serve warm or store in the fridge for up to 5 days.

They also freeze well.

Three baked egg muffins with chopped spinach and sun-dried tomatoes, one with a bite taken out, arranged on a light wooden surface.

FAQ

Q: Can I use a different cheese instead of Parmesan?

A: Yes!

Feta, cheddar, or mozzarella can be used instead of Parmesan, depending on your flavor preference.

Q: Can I use frozen spinach?

A: Yes, just make sure it’s thawed and well-drained to avoid excess moisture.

Q: How do I store these egg bites?

A: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Reheat in the microwave or oven before serving.

Q: Can I make this without a blender?

A: Yes, just whisk the eggs and cottage cheese together thoroughly by hand.

The texture may be slightly less smooth but still delicious.

Q: Do I need to sauté the spinach first?

A: No need—fresh spinach cooks quickly in the oven.

Just chop it finely before mixing.

A plate of savory egg muffins with visible spinach, herbs, and pieces of tomato on top, arranged on a white surface.

Sundried Tomato and Spinach Egg Bites

Print Recipe
A plate of baked egg muffins with spinach and diced vegetables, stacked in a pile with one missing a bite, on a white surface with a striped cloth nearby.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 7 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped sun-dried tomatoes (oil-packed or
  • rehydrated)
  • 1/2 cup chopped fresh spinach
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning

Instructions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners for easy release.
  • Blend base: In a blender, combine eggs and cottage cheese. Blend until smooth and frothy (about 20–30 seconds).
  • Stir in mix-ins: Pour the egg mixture into a bowl. Stir in chopped sun-dried tomatoes, spinach, Parmesan, salt, pepper, garlic powder and Italian seasoning.
  • Pour into muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean.
  • Cool slightly, then remove from tin and serve warm or store in the fridge for up to 5 days. They also freeze well.
Servings: 12 egg bites
Calories: 75kcal
Three spinach and egg muffins are arranged on a white plate, with a striped napkin and more muffins visible in the background on a separate plate.

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