Everything Bagel Egg Bites

These Everything Bagel Egg Bites bring the beloved coffee-shop snack into your own kitchen with a Mediterranean-friendly twist. Whipping eggs with cottage cheese creates that signature silky, custardy texture without any heavy cream, while a generous sprinkle of everything bagel seasoning delivers the garlicky, oniony, sesame-poppy crunch that makes these so addictive. A touch of extra virgin olive oil keeps them moist and tender, fitting right in with a whole-food, plant-forward eating pattern. Baked low and slow in a water bath inside a muffin tin, these egg bites turn out light and fluffy, never rubbery. They're endlessly customizable — fold in chopped spinach, roasted red peppers, or crumbled feta for extra Mediterranean flair. Because they're made with simple, minimally processed ingredients, they're a smart make-ahead breakfast or snack that supports steady energy and blood sugar levels throughout the day. Best of all, this recipe is designed for batch cooking: make a dozen on Sunday and you'll have a grab-and-go protein source ready for busy mornings or an afternoon snack all week long. They keep beautifully in the fridge for up to four days and reheat in under a minute, making healthy eating effortless.</long_description> <parameter name="meta_description">Creamy baked egg bites with cottage cheese and everything bagel seasoning. A make-ahead Mediterranean snack that keeps 4 days in the fridge.

Ingredients

• 8 wholelarge eggs
• 1 cupcottage cheese, full-fat or low-fat
• 1 tablespoonextra virgin olive oil, plus more for greasing
• 2 tablespoonseverything bagel seasoning, divided
• 0.25 teaspoonsalt
• 0.25 teaspoonblack pepper, freshly ground
• 2 tablespoonsfresh chives, finely chopped, optional

Method

1. Preheat the oven to 325°F (160°C). Brush the muffin tin cups generously with extra virgin olive oil to prevent sticking.
2. Add the eggs, cottage cheese, 1 tablespoon of olive oil, salt, and pepper to a blender. Blend on high until completely smooth and frothy, about 30 seconds.
3. Pour the egg mixture evenly into the greased muffin cups, filling each about three-quarters full.
4. Sprinkle each cup generously with everything bagel seasoning and chopped chives, if using.
5. Place the muffin tin inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the muffin tin, creating a water bath.
6. Carefully transfer to the oven and bake until the egg bites are set and no longer jiggly in the center. 25:00
7. Remove from the oven and let the egg bites cool in the tin for 5 minutes before running a knife around the edges to release them. 5:00
8. Serve warm, or let cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds before serving.