Ingredients
Scale
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 cup fresh baby spinach, chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray (olive oil or avocado oil)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray. In a small bowl, chop your spinach, bell peppers, and green onions. Set the vegetables aside. If you prefer a very smooth texture, place the eggs and cottage cheese in a blender and pulse until completely smooth. If you like a bit of texture, you can simply whisk them vigorously in a large bowl until well combined.
- Distribute the chopped vegetables and shredded cheddar cheese evenly among the 12 muffin cups. Pour the egg and cottage cheese mixture over the fillings until each cup is about 3/4 full. Do not overfill them, as the egg bites will puff up significantly while baking. 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 lightly golden brown.
- Remove the muffin tin from the oven and let the egg bites rest for at least 5 minutes. This allows them to firm up and pull away from the edges of the tin, making them easier to remove. Use a silicone spatula or a butter knife to gently loosen the edges. Serve immediately while warm. For meal prep, allow the bites to cool completely on a wire rack before storing them in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Cook Time: 35 minutes