Ingredients
Scale
- 10 large eggs ($2.50)
- 1 container (16 oz) low-fat or whole milk cottage cheese ($2.50)
- 1 bag (10 oz) frozen chopped spinach, thawed and squeezed dry ($1.50)
- 1 small yellow onion, finely diced ($0.75)
- 1 cup shredded cheddar cheese ($2.00)
- 1 teaspoon garlic powder ($0.10)
- 1/2 teaspoon salt ($0.05)
- 1/2 teaspoon black pepper ($0.05)
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats up, lightly grease a 9×13 inch baking dish or a 12-cup muffin tin with non-stick spray. Place a small skillet over medium heat and add the diced onions with a splash of water or oil. Sauté for 3-4 minutes until softened and translucent.
- In a large mixing bowl, crack all 10 eggs and whisk them vigorously until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, salt, and black pepper. If you prefer a completely smooth texture, you can pulse the eggs and cottage cheese in a blender for 15 seconds. Fold in the sautéed onions, the squeezed-dry spinach, and half of the shredded cheddar cheese.
- Pour the egg mixture into your prepared baking dish or distribute it evenly among the muffin cups. Sprinkle the remaining cheddar cheese over the top for a golden crust. Place the dish in the center rack of the oven. Bake for 20-25 minutes, or until the center is set and no longer jiggles when you move the pan. The edges should be slightly golden brown.
- Remove the dish from the oven and let it cool in the pan for at least 10 minutes. This resting period allows the proteins to set, making it much easier to slice into clean portions. Cut into five equal rectangles (or remove the egg bites from the tin) and place them into airtight meal prep containers. Store them in the refrigerator for up to four days.
- Cook Time: 35 minutes