Ingredients
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Vegetables & Toppings
- 1/2 tablespoon olive oil
- 1/2 cup finely diced red bell pepper
- 1 1/2 cups chopped spinach
- 2 green onions, sliced
- 1/4 cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F and generously grease a 12-count muffin tin with cooking spray to prevent sticking and ensure easy removal.
- Blend Egg Mixture: In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until the mixture is smooth and well combined for a fluffy texture.
- Sauté Vegetables: Heat olive oil in a medium skillet over medium-high heat. Add the diced red bell pepper, chopped spinach, and sliced green onions. Sauté for about 5 minutes or until the vegetables are tender and the spinach has wilted.
- Assemble Egg Bites: Divide the sautéed vegetable mixture evenly among the 12 muffin cups. Pour the blended egg mixture over the vegetables, filling each cup about three-quarters full. Sprinkle crumbled feta cheese evenly on top of each cup for added flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes until the tops are set and firm to the touch.
- Cool and Remove: Remove the egg bites from the oven and allow them to cool in the pan for 5 to 10 minutes. Loosen the edges with a knife carefully and pop them out of the muffin tin for serving.
Notes
- You can substitute the 8 large eggs with 1 cup of liquid egg whites for a lighter version.
- To store, keep cooled egg bites in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the egg bites individually wrapped in a zip-top bag for up to 3 months.
- Reheat refrigerated egg bites in the microwave for about 30 seconds; if frozen, heat for 60-90 seconds until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
