Description
These fluffy and flavorful Egg Bites combine blended eggs with cottage cheese, fresh spinach, roasted red bell pepper, and green onions, baked to perfection in a muffin tin. A nutritious and protein-packed breakfast or snack option that’s easy to prepare and full of vibrant veggies.
Ingredients
Egg Mixture
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper
Vegetables
- 3 cups fresh spinach (about 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 muffin tin
Instructions
- Preheat and Prepare Muffin Tin. Preheat your oven to 350°F (175°C) and grease a nonstick muffin tin with extra-virgin olive oil to prevent the egg bites from 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 becomes smooth and creamy.
- Steam Spinach. Place the fresh spinach in a steamer basket set over a pot with 1 inch of simmering water. Cover and steam for 1 minute until the spinach wilts. Transfer the spinach to a strainer and squeeze out any excess water, then roughly chop it.
- Mix Vegetables. In a medium bowl, combine the chopped spinach, diced roasted red bell pepper, and chopped green onions. Toss the vegetables well, then measure out ¼ cup of this mixture and set it aside for topping later.
- Assemble Egg Bites. Divide the remaining vegetable mixture evenly among the muffin cups. Pour a scant ¼ cup of the blended egg mixture over the vegetables in each cup. If there is leftover egg mixture, distribute it evenly among the cups. Finally, sprinkle the reserved ¼ cup of vegetables on top of each filled muffin cup.
- Bake. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg bites are fully set and cooked through.
- Cool and Serve. Allow the egg bites to cool in the tin for about 5 minutes before carefully removing them. Serve warm or at room temperature for a delicious protein-packed meal or snack.
Notes
- You can substitute the roasted red bell pepper with fresh bell pepper if preferred.
- For a dairy-free version, replace cottage cheese with silken tofu or a dairy-free cream cheese alternative.
- These egg bites keep well in the fridge for up to 3 days and can be reheated in the microwave.
- Feel free to add other vegetables or cheese varieties to customize the flavor.
- Use a silicone muffin tin or line your tin with muffin liners for easier removal if not using a nonstick pan.
