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Close-up of golden yellow oven-baked egg bites resting on a textured light grey concrete surface beside a crumpled linen napkin.

The Best Fluffy Oven-Baked Egg Bites with Spinach and Chili

These perfectly fluffy Oven-Baked Egg Bites feature vibrant green spinach, a rich golden-yellow egg base, and an appetizing sprinkle of black pepper and red chili flakes. Perfect for a fresh, healthy, and protein-packed breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Brunch
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs Provides the golden-yellow base.
  • 1 cup (225g) Cottage Cheese Full-fat preferred for maximum fluffiness.
  • 1/2 cup (50g) Gruyère Cheese Freshly grated.
  • 1/2 tsp (3g) Kosher Salt For seasoning.
  • 1 cup (30g) Fresh Spinach Finely chopped.
  • 1/4 tsp (1g) Black Pepper Cracked, divided use.
  • 1/4 tsp (0.5g) Red Chili Flakes For a gentle, warming kick.

Equipment

  • 1 High-Speed Blender Essential for pureeing the cottage cheese.
  • 1 Standard 12-cup Muffin Tin Used for baking the egg bites.
  • 1 Large roasting pan Used to create a humid water bath in the oven.

Method
 

Preparation and Baking
  1. Preheat oven to 300°F (150°C). Place a large roasting pan on the bottom rack and fill halfway with boiling water.
  2. In a blender, combine eggs, cottage cheese, Gruyère cheese, salt, and half the black pepper. Blend on high for 30 seconds until completely smooth and frothy.
  3. Grease a 12-cup muffin tin. Evenly distribute the finely chopped spinach into the bottom of each cup.
  4. Pour the blended egg mixture over the spinach, filling each cup about three-quarters full. Gently tap the tin on the counter to release air bubbles.
  5. Sprinkle the tops evenly with red chili flakes and the remaining cracked black pepper.
  6. Place the muffin tin on the middle rack above the water bath. Bake for 25-30 minutes until the edges pull away slightly and the centers just barely jiggle.

Notes

Do not skip the water bath; it ensures the egg bites stay soft and deeply golden yellow without browning.
Allow the bites to cool for 5 minutes in the pan before removing them to prevent sticking.