Cottage Cheese Egg Bites
These egg bites are easy to make with only 4 main ingredients for a protein-packed breakfast.
Servings: 12 egg bites
Equipment
- 1 non-stick muffin tin (or liners)
- 1 larger rimmed tray for water bath
Ingredients
- 1 Cooking spray (I use avocado oil spray)
- 3 ounces fresh spinach leaves
- ½ cup sun-dried tomatoes thinly sliced
- 6 large eggs
- 8 ounces cottage cheese about 1 cup
- 2 tablespoons water plus 2 cups for the rimmed sheet tray
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit (180℃). Lightly spray the silicone muffin pan with non-stick cooking spray (or lightly brush the cups with oil). Set the muffin pan on top of a rimmed sheet tray and set aside.
- To wilt the spinach, transfer the fresh spinach leaves to a microwave safe bowl and heat uncovered for 1-2 minutes until wilted or wilt the spinach in a medium sized sauté pan on medium heat, about 2-3 minutes. Distribute the spinach evenly amongst the muffin cups (about 1 teaspoon each) then repeat with the sun-dried tomatoes and set aside.
- In a blender, combine the eggs, cottage cheese, water, salt and pepper. Pulse until well combined. Pour the egg mixture into the muffin cups, evenly distributing the mixture between all 12 cups.
- To the rimmed sheet tray framing the muffin pan, pour about 2 cups of water and carefully transfer to the oven. Bake at 350℉ for 30-35 minutes until the eggs are just set. Allow to cool for 10 minutes before removing the egg bites from the muffin pan.
Notes
- Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for 30 seconds from thawed or 1 minute from frozen.
- Muffin pan- If you don’t have a silicone muffin pan, line a muffin tin with liners then lightly spray with non-stick cooking spray (or lightly brush with oil).
Nutrition
Serving: 1cup | Calories: 59kcal | Carbohydrates: 4g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 409mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
