Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon bits or turkey sausage crumbles
- 1/2 cup chopped fresh spinach
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-slot muffin tin with non-stick cooking spray to ensure the bites release easily. In a high-speed blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend on high for about 30 seconds until the mixture is completely smooth and frothy. This blending process is the secret to that velvety texture.
- Distribute the cooked bacon bits (or sausage) and chopped spinach evenly among the muffin cups. Pour the egg and cottage cheese mixture over the fillings until each cup is about 3/4 full. Sprinkle the shredded cheddar cheese on top of each cup. Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden. If you want a more “sous-vide” style result, place a baking pan filled with an inch of water on the rack below the muffin tin to create steam.
- Allow the egg bites to cool in the pan for 5 minutes before using a silicone spatula or butter knife to gently pop them out. To create a full sandwich, toast a whole-wheat English muffin and place two egg bites inside. If you are eating them on the go, simply grab two bites and enjoy them warm. They also pair perfectly with a side of fresh berries or a dash of hot sauce.
- Cook Time: 35 minutes