Description
Delicious and protein-packed Egg Bites made with eggs, cottage cheese, fresh spinach, roasted red bell pepper, and green onions. These baked egg cups are creamy, flavorful, and perfect for a healthy breakfast or snack.
Ingredients
Egg Mixture
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Vegetables
- 3 cups fresh spinach (3 ounces)
- ½ cup diced roasted red bell pepper (about 1 pepper)
- ½ cup chopped green onion (about 2 green onions)
Other
- Extra-virgin olive oil, for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a nonstick muffin tin with extra-virgin olive oil to prevent sticking.
- Blend Egg Mixture: In a blender, combine the eggs, whole milk cottage cheese, sea salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy.
- Steam Spinach: Place fresh spinach in a steamer basket set over a pot with about 1 inch of simmering water. Cover and steam for 1 minute until the spinach wilts. Transfer to a strainer and firmly squeeze out excess water, then roughly chop.
- Mix Vegetables: In a medium bowl, combine the chopped spinach with diced roasted red bell pepper and chopped green onions. Toss well to mix. Measure out ¼ cup of this vegetable mixture and set it aside for topping.
- Assemble Egg Bites: Evenly distribute the remaining vegetable mixture among the muffin cups. Pour a scant ¼ cup of the blended egg mixture over the vegetables in each cup. If there is any leftover egg mixture, divide it evenly among the cups. Finally, sprinkle the reserved ¼ cup of vegetables on top of each cup for garnish.
- Bake: Bake the egg bites in the preheated oven for 18 to 22 minutes, or until the eggs are set and firm to the touch.
- Cool and Serve: Remove the muffin tin from the oven and let the egg bites cool for 5 minutes before carefully removing them from the pan. Serve warm or at room temperature.
Notes
- For a dairy-free version, substitute cottage cheese with silken tofu or a dairy-free cream alternative.
- Feel free to add other vegetables or cooked meats to the mixture for variety.
- These egg bites can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- Ensure to squeeze out excess water from the spinach to prevent soggy egg bites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
