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Egg Bites Without Cottage Cheese - Soft, Savory, and Easy

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Large eggs (6)
  • Plain Greek yogurt (1/3 cup)
  • Milk (1/4 cup; dairy or unsweetened almond milk)
  • Shredded cheese (1/2 cup; cheddar, Monterey Jack, or swiss)
  • Cooked add-ins (about 3/4 cup total): diced bell pepper, baby spinach, green onions, mushrooms, or cooked bacon/ham
  • Olive oil or butter (1 teaspoon, for sautéing)
  • Salt and black pepper
  • Garlic powder (optional)
  • Smoked paprika or chili flakes (optional)
  • Nonstick spray or silicone muffin pan

Method
 

  1. Prep the pan: Heat the oven to 300°F (150°C). Lightly grease a 12-cup muffin tin or use a silicone pan. Place the pan on a sheet tray for easy handling.
  2. Sauté veggies: Warm a skillet with a little olive oil. Soften any raw vegetables (like peppers or mushrooms) for 3–4 minutes. Stir in spinach at the end until wilted. Cool slightly.
  3. Whisk the base: In a bowl, whisk eggs, Greek yogurt, and milk until smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of garlic powder or smoked paprika if you like.
  4. Add cheese and mix-ins: Fold in shredded cheese and your cooked add-ins. Avoid overloading each cup—aim for a balanced mix.
  5. Fill the cups: Divide the mixture evenly among the muffin cups, filling about 3/4 full.
  6. Bake gently: Bake for 18–22 minutes, until the centers are just set and barely jiggle. Do not overbake; they’ll firm up as they cool.
  7. Rest and release: Let the egg bites rest 5 minutes. Run a thin spatula or knife around the edges if using a metal pan. Pop them out and serve warm.