I Tried Jennifer Garner's Favorite Egg Bites
I first fell in love with egg bites many years ago. Those perfectly portioned protein sources were a relied-upon go-to during busy workday mornings. But after eating them almost daily for years, I could no longer look at an egg bite the same way. Then, I saw Jennifer Garner (everyone’s favorite relatable mom and cooking enthusiast) share homemade egg bites on Instagram. The recipe is originally from recipe developer Hannah Kling from Lovely Delights, who had the ingenius idea to add cottage cheese to them. It was the addition of cottage cheese that made me want to try them. I make scrambled eggs with cottage cheese all the time. Why hadn’t I thought to transform them into portable muffins? Either way, I was happy for the introduction!
Get the recipe: Jennifer Garner’s Favorite Egg Bites
How to Make Jennifer Garner’s Favorite Egg Bites
Start with a generous coating of cooking spray on a silicone muffin mold. Then, using a hand mixer or blender, whip up a mixture of equal parts whole eggs and egg whites, plus some cottage cheese and shredded mozzarella. Mix until it’s light, fluffy, and full of tiny bubbles. As Garner says, “You want to add in air. Bubbles are your friend!”
Next, divide a quarter cup each of diced red bell pepper and spinach across your muffin tin and pour in the egg mixture. Top with a sprinkling of cheese. For this recipe, Garner used Parmesan, so I did as well. But, she says she “like[s] shredded cheddar or mozzarella even more.” The most interesting part of the process is the water bath method — and truthfully, what makes the texture so fantastic. By placing the muffin tin onto a baking sheet and pouring water onto it until it reaches part way up the side of the muffin tin, you’re creating a makeshift sous vide environment in your oven. This step helps create that delicate texture that made me fall in love with egg bites all over again. Well, that and the cottage cheese, which adds so much flavor! Bake the egg bites in a 350-degree oven for 30 to 35 minutes or until the tops are firm. Lastly, broil on low for a couple of minutes to get a golden brown and lightly crunchy crust.
My Honest Review
This recipe gets credit for getting me back into egg bites! And I’m grateful for that. They’re an easy, family-friendly, nutritious breakfast and snack option, and it was a bummer to have been turned off of them for so long.
The texture is creamy and fluffy, with none of the rubbery texture that often goes hand in hand with homemade egg cups. Cottage cheese is the key ingredient here. It melts into the eggs to create a rich, flavorful, protein-packed base that stays moist, even after reheating. I don’t like the texture of using raw veggies in egg bites or frittatas, so I added leftover roasted bell peppers from a fajita dinner from the night before. Excellent planning, if I do say so myself! I highly recommend this swap, which takes them to the next level.
The final step — those two extra minutes under the broiler — creates a slightly crispy, browned top that adds a wonderful textural contrast to the creamy interior. I love that the recipe creates ready-to-go portions that are easy to grab and eat. And they’re great at any temperature. I’ve enjoyed them straight out of the oven, cold from the fridge, and quickly reheated in both the oven and the microwave. It’s worth noting that three cups of eggs (whites and whole eggs), plus the additional add-ins made much more than I expected. Instead of 12, I ended up with 24 egg bites, which was a good problem to have. But next time, I might add more veggies. Or not! They’re great either way. My family ate a lot of the batch, I froze some, and I gave some to my neighbors, who also loved them. The return on investment with this recipe is very high. If you’re a meal-prepper, this couldn’t be more ideal.
Tips for Making Jennifer Garner’s Favorite Egg Bites
Silicone isn’t necessary. If you have a silicone muffin mold, grease it well for easy removal. But if all you have is a standard metal muffin tray, that also works well, with one caveat: I made them both ways and found using parchment paper muffin liners easier than silicone molds. I didn’t need to grease them; no cleanup was required, and they came out more easily than the silicone molds, in which they often broke or left large pieces behind. The only downfall is that the outside of the bites aren’t as pretty.
Avoid overbaking. Keep an eye on the broiling step to prevent burning — those golden crunchy tops develop quickly.
Give it a bath. It might seem fussy, but the water bath is non-negotiable for creating that silky texture. The water doesn’t even have to be boiling (just not cold). Pour it into the pan once it’s in the oven to avoid the stressful walk from the countertop.
Make it your own. The eggs and cottage cheese base is too perfect to change, but you can easily switch up the veggies, cheese, or add-ins. Try adding different cooked or raw veggies, like mini roasted broccoli florets, roasted potatoes, lightly sautéed garlicky kale, sliced scallions, or caramelized onion. Meats like bacon, ham, or sausage would also be delicious. Adding herbs, like cilantro, chives, parsley, or dill, will completely switch the flavor. Next time, I plan to do a Tex-Mex-style bite that includes diced jalapeños, cilantro, and sharp cheddar (cooked chorizo would also be nice!). I also think a Mediterranean vibe with roasted bell peppers, feta, and oregano would be amazing.
Get the recipe: Jennifer Garner’s Favorite Egg Bites
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
