Roasted Red Pepper & Feta Egg Bites
Honestly, I don’t eat breakfast, unless it’s brunch on the weekends. I’m not proud of it. Most mornings, I’m lucky if I remember where I left my coffee. These egg bites are the closest thing I have to a breakfast routine. They are homemade, nourishing, and waiting for me before the day gets away from me.
I love these because they’re convenient, packed with protein, and easy to eat one-handed as you are trying to convince yourself you can multi-task.
Roasted red peppers bring sweetness, spinach adds freshness, and feta delivers little pockets of salty goodness throughout. Cottage cheese melts right into the eggs, creating a soft, texture that feels quite indulgent.
Top of the Morning ties everything together with savory seasoning that makes these feel like a full breakfast. Make a batch on Sunday, and you’ll spend the rest of the week feeling like you’ve got your life together.
Why You'll Love It
High in protein and incredibly filling
Perfect for meal prep
Freezer-friendly
Soft, fluffy texture from the cottage cheese
Easy grab-and-go breakfast
Customizable with your favorite vegetables and cheeses
Ingredients
10 eggs
1.5 cups, cottage cheese
1 teaspoon, black pepper
½ cup spinach, torn
3 ounces roasted red peppers, drained and cut into thin strips
2 ounce feta cheese (optional)
1.5 teaspoons, Top of the Morning
Considerations
Blend the cottage cheese: Even if you’re skeptical, don’t skip it. Blending creates the soft, custardy texture that makes these feel coffee-shop worthy.
Don’t overbake: Egg bites continue cooking slightly after leaving the oven. Pull them once the centers are just set.
Use a silicone muffin pan if you have one: They release much easier than traditional metal pans.
Meal prep friendly: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Customize freely: Almost any vegetable, cheese, or cooked breakfast meat can work here.
Serving Suggestions
Fresh fruit and yogurt
Toast with butter or jam
Breakfast potatoes
A simple green salad for lunch
Wrapped in a tortilla for a breakfast taco
Variations
Mediterranean Style: Add chopped olives and sun-dried tomatoes.
Southwest Version: Swap feta for pepper jack and add diced green chilies.
Meat Lover’s: Add cooked bacon, breakfast sausage, or ham.
Extra Veggies: Add mushrooms, broccoli, or sautéed onions.
Instructions
Preheat the Oven. Preheat the oven to 350°F. Grease a standard 12-cup muffin tin generously with nonstick spray or butter.
Make the egg base. In a blender, combine 10 eggs, 1½ cups cottage cheese, 1 teaspoon pepper, 1½ teaspoons Top of the Morning. Blend until completely smooth.
Prepare the Mix-Ins. Roughly chop or tear ½ cup spinach into small pieces. Cut 3 ounces of drained roasted red peppers into thin strips. I aim for two strips per egg cup.
Fill the muffin tins. Pour the egg mixture into each cup, filling about ¾ full. I start with ¼ cup of mixture in each egg tin, and then disperse the remaining.
Evenly distribute the spinach and roasted red peppers among the muffin cups.
Top each egg bite with crumbled feta cheese, if using.
Bake. Bake for 20–25 minutes, or until the egg bites are puffed, lightly golden around the edges, and set in the center.
Cool and serve. Allow the egg bites to cool in the pan for 5 minutes before removing. Serve immediately or refrigerate for up to 5 days.
