Name: Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: . Egg Bites Ingredients; 1 tablespoon Extra-virgin olive oil (for greasing the pan); 6 large eggs; ¾ cup whole milk cottage cheese; ¼ teaspoon sea salt; Freshly ground black pepper; 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))

These delightful Egg Bites are the perfect grab-and-go breakfast or snack! Packed with protein and veggies, they're easy to make and so satisfying.

Tips for Success

Don’t skip steaming the spinach; it really enhances the flavor! You’ll love how quick and easy these bites are to prepare.

Favorite Parts

The creamy texture from the cottage cheese combined with the burst of veggies is simply irresistible. Trust me, you’ll love it!

Ingredients

Egg Bites Ingredients:
1 tablespoon Extra-virgin olive oil (for greasing the pan)
6 large eggs
¾ cup whole milk cottage cheese
¼ teaspoon sea salt
Freshly ground black pepper
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))

Instructions

Prepare the Muffin Tin:
Step 1

- Preheat the oven: Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
Step 2

- Blend the Egg Mixture: In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
Step 3

- Steam the Spinach: Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
Step 4

- Mix Vegetables: Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
Step 5

- Fill the Muffin Cups: Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
Step 6

- Bake the Egg Bites: Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

Nutrition

Calories: 120, Fat: 6g, Carbs: 4g, Protein: 10g

Cooking techniques

Blending the ingredients ensures a smooth and creamy texture for your egg bites. Steaming the spinach enhances its flavor without losing nutrients.

Variations or substitutions

Feel free to swap out vegetables based on what you have on hand! Broccoli or mushrooms can be great alternatives, and you can add cheese for extra creaminess.

Storage tips

Store leftover egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick snack!

Notes

These egg bites are gluten-free and can easily be made dairy-free by substituting the cottage cheese with a dairy-free alternative.