Egg Bites Recipe - Spinach and Feta Egg Bites — THE HEAPING HARVEST (2024)

FAQs

How do you keep egg bites from deflating? ›

They shouldn't rise too much out of the top of the pan, which is what will prevent them from shrinking later. (If you bake these at 350ºF they will puff up and then shrink as they cool.) Let the egg bites cool in the pan for at least 15 minutes before serving.

If your egg bites turn out soggy, it's likely due to either undercooking or including too many vegetables. If you've added more vegetables than my recipe suggests, consider sautéing them to reduce excess moisture.

Egg bites are an easy to prep, inexpensive meal and snack option. They're high in protein, 9-11 grams per bite, and low in calories, 90-100 calories per bite, to fit your macro needs. They are also very easy to grab and eat when you're in a hurry.

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.

Add cornstarch to the egg mixture in order to prevent coagulation of the protein and/or curdling, giving the egg bites a smooth, creamy-like texture.

The Secret Ingredient Is Cottage Cheese!

It's blended with the eggs which is why it's completely unidentifiable in the final cooked product. That trick (plus the one shared in the recipe) helps give the bites that fluffy, luscious texture and the perfect salty tang.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

If your egg cups are deflating a bit when you take them out of the oven, don't worry. This is super normal. The air bubbles in the mixture expand in the oven and then deflate as they cool.

Storage and reheating

Store the egg bites in an air tight container (or bag) in the refrigerator for 3-4 days. If you plan on eating them beyond that time frame, I recommend freezing them in a freezer storage bag.

Eggs and cholesterol

While egg yolks are high in cholesterol and are a major source of dietary cholesterol, it is saturated fatty acids that have a greater effect on our blood cholesterol levels and, therefore, heart disease risk.

What is the most unhealthy part of an egg? ›

One large egg has about 186 mg of cholesterol — all of which is found in the yolk. If your diet contains little other cholesterol, according to some studies, eating up to an egg a day might be an OK choice. If you like eggs but don't want the cholesterol, use only the egg whites.

Sous vide egg bites are often made with eggs, milk, cheese (in this case, cottage cheese too) and some sort of veggie or meat filling. Rather than baked in an oven, the egg bites are cooked in a heat-controlled water bath, which helps give them their soft and fluffy, souffle-like texture.

Enjoy warm, or let cool completely then store in an airtight container in the fridge for 3-4 days. To reheat: Place desired amount of egg bites on a plate then reheat in the microwave on high until warmed through – 30 seconds to 1 minute depending on how many you are reheating.

You can also freeze them.

If you want to keep the egg bites around for more than a few days, I recommend freezing them.

Egg Whites, Cottage Cheese [Cultured Nonfat Milk, Milk, Nonfat Milk, Contains 2 % Or Less Of: Whey, Salt, Maltodextrin, Citric Acid, Carrageenan, Mono- And Diglycerides, Locust Bean Gum, Guar Gum, Natural Flavors, Vitamin A Palmitate, Carbon Dioxide (To Maintain Freshness), Enzymes], Monterey Jack Cheese [Pasteurized ...

Over beating of the egg during “creaming" process. This will shorten the protein strands and cause collapse. Incorrect oven temperature (not pre-heated) prior to placing the muffin tray in. Too much batter in each muffin tin.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in meringues.

Because overbeaten egg whites also lack elasticity, they can't expand properly when heated. The finished product may be dry or have poor volume, or may even collapse. Combine an egg-white foam with other ingredients immediately after beating, before the foam has time to drain or shrink.