Ingredients
Scale
- 4 large eggs
- 1 cup low-fat cottage cheese (2% or 4% also works)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped red bell pepper
- 1/2 cup fresh spinach, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Non-stick cooking spray (avocado or olive oil)
Instructions
- Place the eggs, cottage cheese, garlic powder, salt, and pepper into a high-speed blender. Blend on high for 20 to 30 seconds until the mixture is completely smooth and airy. If you prefer a chunkier texture, you can whisk the ingredients in a bowl, but blending creates that signature velvety mouthfeel. Spray a silicone egg bite mold or silicone muffin liners thoroughly with non-stick cooking spray to ensure easy removal. Stir in the chopped bell peppers and spinach by hand so they stay visible in the bites.
- Pour the egg mixture into the prepared silicone molds, filling each about 3/4 of the way to the top. Sprinkle the shredded cheddar cheese evenly over the tops of each mold. Place the mold into the air fryer basket. Set your air fryer to 300°F (150°C). Cook 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 eggs can become rubbery if cooked too fast at high temperatures.
- Carefully remove the silicone mold from the air fryer using tongs or oven mitts. Let the egg bites sit in the mold for 2 to 3 minutes; they will deflate slightly as they cool, which makes them easier to pop out. Gently press the bottom of each mold to release the egg bites. Serve them immediately while warm, or store them in an airtight container in the refrigerator for up to 4 days. Pair them with fresh fruit or a slice of whole-grain toast for a complete meal.
- Cook Time: 20 minutes