Ingredients
Scale
- 4 large eggs
- 1/2 cup low-fat or 2% cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup fresh spinach, finely chopped
- 2 tablespoons diced red bell pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Non-stick olive oil spray
Instructions
- Start by cracking the four eggs into a high-speed blender. Add the cottage cheese, sea salt, and black pepper. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. This blending step is crucial because it incorporates air and breaks down the cottage cheese curds, ensuring a silky texture. While the mixture rests, lightly spray a silicone egg bite mold with non-stick olive oil spray to prevent sticking.
- Distribute the finely chopped spinach, diced red bell peppers, and half of the shredded cheddar cheese evenly into the bottom of the silicone mold cavities. Pour the egg and cottage cheese mixture over the fillings until each cavity is about three-quarters full. Use a small spoon to gently stir each mold, ensuring the veggies and cheese are well-distributed throughout the egg base.
- Place the filled silicone mold into the air fryer basket. If your mold is too large for the basket, you may need to use individual silicone muffin liners. Set the air fryer to 300°F (150°C). Cook the egg bites for 12 to 15 minutes. Check them at the 12-minute mark; they should be set in the center and slightly puffed up. Avoid using high heat, as this causes the eggs to expand too quickly and then collapse.
- Carefully remove the mold from the air fryer using tongs or heat-resistant gloves. Let the egg bites sit in the mold for at least 2 to 3 minutes. This resting period allows them to firm up so they pop out easily without breaking. Run a butter knife around the edges if necessary, then invert the mold onto a plate. Top with the remaining shredded cheese and serve warm.
- Cook Time: 25 minutes