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Overhead view of four Turkey and Brie Egg Bites with spinach, turkey, melted Brie, and herbs on a matte black plate.

Turkey and Brie Egg Bites

Nesting Lane
Turkey and Brie Egg Bites are a high protein breakfast with 23 grams of protein per serving, perfect for meal prep and busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

Standard 12-cup muffin pan
Medium Mixing Bowl
Whisk
Cutting Board
Sharp Knife

Ingredients
 

  • nonstick cooking spray
  • 8 large eggs
  • ½ cup low-fat cottage cheese
  • ¼ cup low-fat milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup cooked boneless skinless turkey breast finely chopped
  • 3 ounces brie cheese rind removed and diced
  • ½ cup fresh baby spinach finely chopped
  • 2 tablespoon green onions finely chopped
  • ¼ teaspoon dried thyme

Instructions
 

  • Preheat the oven to 350°F and coat a standard 12-cup muffin pan with nonstick cooking spray.
  • Add the eggs, cottage cheese, milk, salt, and black pepper to a medium mixing bowl and whisk with a wire whisk until well blended.
  • Divide the turkey evenly among the 12 muffin cups.
  • Divide the Brie, spinach, and green onions evenly among the muffin cups.
  • Sprinkle the dried thyme over the fillings.
  • Pour the egg mixture evenly into the muffin cups and gently stir each one.
  • Bake for 20 to 22 minutes, or until the centers are set.
  • Cool the egg bites in the pan for 5 minutes.
  • Run a thin knife around the edges and remove the egg bites from the pan.

Notes

Approximately 5 WW Points per serving of 2 egg bites. (Check official WW app for exact points)

Tips and Tricks

Dice the Brie small - Small pieces are easier to divide among all 12 muffin cups and give you cheese throughout the batch.
Chop the fillings finely - Large pieces of turkey or spinach can make the egg bites harder to remove cleanly from the pan.
Watch the last few minutes - Pull the egg bites from the oven once the centers are set. Overbaking can make eggs rubbery.

Storing and Reheating

Refrigerator - Store cooled egg bites in an airtight container in the refrigerator for up to 4 days.
Freezer - Freeze cooled egg bites in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Microwave - Reheat refrigerated egg bites in short intervals until warmed through. Avoid overheating, since eggs can become tough quickly.

Nutrition

Calories: 202kcalCarbohydrates: 2gProtein: 23gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 285mgSodium: 445mgPotassium: 262mgFiber: 0.1gSugar: 1gVitamin A: 735IUVitamin C: 1mgCalcium: 98mgIron: 2mg
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