Description

Fluffy, high-protein egg bites made with fresh spinach and tangy feta cheese, cooked quickly in an air fryer for a convenient and delicious make-ahead breakfast.

Ingredients

Scale

4 large eggs (200g)
1/2 cup full-fat cottage cheese (120g)
2 cups packed fresh baby spinach (60g)
1/2 cup crumbled feta cheese (70g)
2 tablespoons whole milk or half-and-half (30ml)
1/2 teaspoon garlic powder (3g)
1/2 teaspoon salt (3g)
1/2 teaspoon black pepper (3g)

Instructions

Wash and thoroughly dry the spinach. Pat dry with paper towels to remove excess moisture, then chop finely if using large leaves.
In a blender, combine eggs, cottage cheese, milk, garlic powder, salt, and pepper. Blend on high until the mixture is completely smooth and silky.
Spray silicone egg bite molds with non-stick cooking spray. Divide the dried spinach evenly among the four molds.
Pour the egg mixture over the spinach, filling each mold about 3/4 full. Gently tap the molds on the counter to release air bubbles.
Place the molds in the air fryer basket and cook at 300°F (150°C) for 12 minutes, or until the eggs are set and springy to the touch.
Let the bites cool in the molds for 2-3 minutes to allow them to set further, then gently pop them out.

Notes

Ensure spinach is completely dry to prevent watery egg bites. Blend the cottage cheese thoroughly for a fluffy texture. If your air fryer runs hot, reduce temperature to 285°F. These can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 egg bite
Calories: 140
Sugar: 2
Sodium: 350
Fat: 9
Saturated Fat: 5
Carbohydrates: 3
Fiber: 1
Protein: 12

Keywords: egg bites, air fryer breakfast, make-ahead breakfast, spinach and feta, high protein breakfast, meal prep, healthy breakfast, keto breakfast