Ingredients
Scale
- 8 large eggs ($2.00)
- 1 container (16 oz) low-fat cottage cheese ($2.50)
- 2 cups fresh spinach, chopped ($1.50)
- 1/2 cup shredded cheddar cheese ($1.50)
- 1 teaspoon garlic powder ($0.10)
- 1/2 teaspoon onion powder ($0.10)
- Salt and pepper to taste ($0.05)
- Cooking spray or 1 tablespoon oil ($0.10)
- Optional: 1 bell pepper, diced ($1.00)
Instructions
- Step 1: Preparation and Blending: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or a 9×9 inch baking dish thoroughly with cooking spray. In a large mixing bowl, crack all eight eggs. Add the entire container of cottage cheese, garlic powder, onion powder, salt, and pepper. For a smoother, “Starbucks-style” texture, pour this mixture into a blender and pulse for 15 seconds until completely smooth. If you prefer a more rustic texture with small curds, simply whisk the ingredients together vigorously by hand.
- Step 2: Incorporating Mix-ins and Baking: Fold your chopped spinach and diced bell peppers into the egg mixture. If you are using a muffin tin, distribute the vegetables evenly across the cups first, then pour the egg and cottage cheese liquid over them until each cup is about three-quarters full. Sprinkle the top of each serving with a pinch of shredded cheddar cheese. Place the tin in the oven and bake for 20 to 25 minutes. The eggs are done when they are set in the middle and the tops are slightly golden brown.
- Step 3: Cooling and Portions: Remove the dish from the oven and let it sit for at least 5 minutes. The eggs will deflate slightly as they cool; this is normal. Use a butter knife to gently loosen the edges of the egg bites or slices. For meal prep, allow them to cool completely on a wire rack before placing them into airtight containers. This prevents steam from making the eggs soggy during storage. Divide the servings into four containers for a ready-to-go protein hit all week long.
- Cook Time: 35 minutes