Spring Veggie Egg Bites Recipe


Want an easy, nutritious make-ahead breakfast recipe? Try this spring veggies egg bites recipe!

Image shows a white plate with a small veggie egg bite on it

One of the best things about spring? The influx of spring vegetables and eggs. I love the way gardening and homestead-type living encourage seasonal eating this way. 

Typically, chickens start laying eggs more abundantly as soon as the days start getting longer, and the early spring vegetables follow soon after. Right now, for us, that’s a lot of spring onions, asparagus, spinach, and salad mix. 

One of my two nutritional strategies for breakfast right now is eating more vegetables, and the other is making breakfast ahead of time. 

Photo shows a white plate on a table, with a small egg bite

Make-ahead breakfasts simplify the morning for us moms so much! I allows the kids to take on a lot more responsibility in the morning because rather than needing our help for cooking something, they can just open the refrigerator, take out breakfast, and heat it up on their own. Since we don’t have a microwave (at least not right now), this usually involves heating a skillet or baking sheet, which my youngest is a little wary of, but she’s learning to be brave and it’s a good lesson in responsibility. 

It’s also great for me as an incorrigible morning runner. I can go out, run without worrying about my kids being at home hungry (or suffering under their dad’s meager cooking skills 😉 ), and eat as soon as I’m done too. 

One of my favorite recipes for this before the asparagus started coming up was (and is!) Whole30 Zucchini Frittata, which is easy to make, slice, and refrigerate so you can pull out a slice and heat it up quickly for a super nutritious breakfast. 

Image shows several vegetable egg bites next to some green onions

Now that we have vegetables growing, it doesn’t make sense to buy zucchini, and it’s nice to have variety, so we’ve been making this spring veggie egg bites recipe instead. This is just one of the ways gardening saves you money.

I love this one! The texture is a little firmer, thanks to the cottage cheese, which also boosts the protein ratio. The shredded cheddar also adds a lot of delicious flavor, along with the fresh thyme. 

And of course, the vegetables you choose to use bring a lot to the table (pun intended). 

Photo shows a small vegetable egg bite on a white plate

Spring Veggie Egg Bites Recipe

Here are some of my top suggestions: 

  • Spring onions (I feel like these are a must for flavor)
  • Asparagus
  • Spinach
  • Steamed broccoli (most veggies you can use raw, but broccoli’s a little tougher)
  • Radishes
  • Chives
  • Wild leek
  • Watercress

I’ve been using mostly asparagus, onions, and spinach in mine, and I love that combo.

While egg breakfasts do use quite a few, there’s no way breakfast alone can use up our influx of fresh eggs, so we’ve also been making things like spinach egg noodles for lunch, and coconut flour crepes with fresh orange curd for dessert. 

Even when we make cookies lately, we try to use recipes like coconut flour oatmeal raisin cookies with use more eggs than typical cookies. 

We also have quite a few other egg-based recipes in the works coming to the blog soon, so be on the lookout for those – especially if you have a flock of young layers covering you up in eggs! 


Spring Veggie Egg Bites Recipe

This delicious egg bite recipe is super tasty and light, and a great breakfast option!

  • Author: Elise


  • 6 eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fresh thyme
  • 1 1/2 cups chopped spring vegetables (spinach, green onions, asparagus, lightly steamed broccoli, radishes, etc.)


  1. Preheat oven to 350º
  2. Add first seven ingredients to a blender or food processor
  3. Blend until smooth. Note, you may omit shredded cheese from this step, and fold it in after blending other ingredients if you prefer)
  4. Grease a muffin tin, (I usually use an olive oil-based spray) and divide chopped veggies between 12 muffin cups
  5. Pour egg blend over top, dividing among the 12 cups
  6. Place in center of oven and bake for 25 minutes
  7. Remove from oven and let cool for about 5 minutes
  8. Loosen edges and remove from muffin tins. I use a large spoon to kind of scoop under the edges to loosed the bottom. They should come out easily. 
  9. Enjoy! 

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