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Overhead shot of 2 Spinach and Red Pepper Egg Bites on a plate with a fork and more egg bites in the muffin tin

Quick Spinach and Red Pepper Egg Bites

Smooth, creamy Spinach and Red Pepper Egg Bites baked to perfection, are incredibly versatile. Use this speedy recipe for a festive brunch, a healthy grab and go breakfast or for using up those holiday leftovers. Egg muffin cups are low-carb, keto friendly and gluten-free...so dig in!
Course Breakfast, Brunch, Snacks
Cuisine Italian
Diet Diabetic, Gluten Free
Keyword egg bites recipe, frittata muffins, keto egg muffin recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 74kcal
Author Anna Mazlin



  • Grease muffin tin with avocado oil or coconut oil
  • Preheat oven to 350F (180c)
  • Add eggs, cottage cheese, cream and salt to blender and blend for 30 seconds or until smooth
  • Add chopped peppers and spinach to egg mixture
  • Carefully pour into muffin tins until just a little less than full
  • Bake for 20 minutes until eggs are set
  • Remove and let cool slightly before serving


  • How to remove the egg bites from the muffin tin? Use a knife to gently loosen the edges before removing from the tin.
  • Leftovers? Store egg bites in a sealed container in the fridge for up to 5 days. Reheat in the microwave for 30 seconds.
  • Freeze egg muffins? Store in an airtight container and freeze. Defrost and then reheat in the microwave for 30 seconds or in the oven. You can also microwave from frozen.
  • Substitute ingredients? Instead of peppers (capsicum) and spinach, try leftover ham, cooked bacon bits, diced or cherry tomatoes, chopped asparagus, zucchini, mushroom or scallions, cheeses like feta, cheddar, mozzarella.


Serving: 1egg bite | Calories: 74kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 118mg | Sodium: 349mg | Potassium: 88mg | Vitamin A: 545IU | Vitamin C: 6.1mg | Calcium: 38mg | Iron: 0.7mg