Mini Egg Bites with Cottage Cheese (Sausage and Spinach)
These soft, creamy Mini Egg Bites with Cottage Cheese are packed with protein, savory sausage, and fresh spinach or kale. Made with a gentle water bath and lower baking temperature, they turn out perfectly tender without that rubbery, spongy texture. Easy to make, meal-prep friendly, and perfect for a quick, healthy breakfast the whole family will love!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 24 mini egg bites 1x
- Category: Breakfast
- Method: Baking, Oven
Ingredients
- 4 eggs + 2 egg whites
- 1/2 cup + 2 Tablespoons cottage cheese
- 1/2 lb ground breakfast sausage
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
- 1/2 cup chopped spinach or kale
- 1/4 cup shredded cheddar cheese
- Salt, to taste
- Cracked Pepper, to taste
Instructions
- Preheat oven to 325 degrees and get out a rimmed baking sheet that is larger than your muffin pan.
- To your blender, add eggs, egg whites, cottage cheese, 1/2 tsp salt, and cracked pepper. Blend until smooth, set aside.
- Heat olive or avocado oil in a medium sized skillet over medium high heat. Add the breakfast sausage and onion and cook until the sausage is fully browned and cooked through and onions are soft.
- Add garlic, garlic powder, dried mustard, salt, and pepper to taste. Stir to combine and remove from heat.
- Spray your mini muffin pan with avocado oil or line with parchment liners. Evenly distribute sausage mixture to each cup (about 1 Tablespoon per egg bite)
- Top each cup with a little chopped spinach/kale and shredded cheese, and using your fingers or a spoon, press firmly to make room for the eggs.
- Evenly distribute egg mixture into each muffin cup. I find it easiest to use a Tablespoon measuring scoop to transfer the mixture into the pan.
- Once all cups are filled, place mini muffin pan inside a larger rimmed baking sheet and carefully place both pans onto your oven rack. Slowly pour hot water (not boiling) into the outer pan until it reaches about halfway up the sides of the muffin cups, making sure not to get water in the egg mixture.
- Bake for 28-30 minutes, until it feels set but soft, with a light spring back to the touch (or they have reached an internal temperature of 160 degrees).
- Let cool and enjoy!!
