These are the cafe egg bites, made at home for a fraction of the price. Low and slow is the rule: crank the heat and the tops dome up dramatically, then collapse into rubber. At 160°C they stay silky, and cottage cheese in the mix is what does that.
Everything you need
- 6 large eggs
- ½ cup (113 g) cottage cheese
- ½ cup (57 g) shredded cheese
- ¼ cup (60 g) milk
- 1 cup spinach, chopped
- ½ cup (75 g) cherry tomatoes, halved
- 3 spring onions, sliced
- ¾ tsp fine salt
- ½ tsp black pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Blend the eggs, cottage cheese, milk, salt and pepper for 20 seconds until smooth. Blending is what gives these their custardy texture rather than a scrambled one.
For this step
- 6 large eggs
- ½ cup (113 g) cottage cheese
- ½ cup (57 g) shredded cheese
- ¼ cup (60 g) milk
- ¾ tsp fine salt
- ½ tsp black pepper
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Grease 8 silicone cups well and set them in the basket with a little space between each.
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Divide the spinach, tomatoes, spring onion and shredded cheese between the cups, then pour the egg mixture over, filling each about three quarters.
For this step
- ½ cup (113 g) cottage cheese
- ½ cup (57 g) shredded cheese
- 1 cup spinach
- ½ cup (75 g) cherry tomatoes
- 3 spring onions
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Air fry at 160°C / 320°F for 10 minutes without opening. They will puff up and that's normal.
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Check at 10 minutes: the centres should be just set and no longer liquid. Give them another 2 to 4 minutes if they wobble like soup.
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Let them sit for 3 minutes before popping them out. They deflate a little as they cool, which is exactly what you want.
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Air fryer notes
- Cook at 160°C / 320°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Silicone cups only. Paper cases go soggy and metal tins conduct heat so fast the edges turn brown and tough.
- Squeeze out any wet fillings. Raw mushrooms or courgette release water that pools at the bottom and stops the eggs setting.
Make it your own
- Add crumbled cooked bacon or chorizo, or swap the cheddar for feta and dill.
- Skip the dairy entirely and use an extra egg. They come out firmer but still good.
Storing & reheating
Refrigerate for 4 days or freeze for 2 months. Reheat at 150°C for 4 minutes, or 30 seconds in the microwave if you're in a rush.
Frequently asked
Why did my egg bites collapse?
The heat was too high. Eggs puff dramatically above 180°C and then fall as they cool. Cooking at 160°C gives you a gentler rise that holds.
How many grams is a cup of cottage cheese?
About 225 g per US cup, so the ½ cup here is roughly 113 g. Blending it removes the curds completely.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.