Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh spinach
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
- For the Boxes: 1 cup fresh berries, 4 tablespoons almonds, 8 whole grain crackers
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a standard 12-slot muffin tin with non-stick cooking spray or line with silicone baking cups. Silicone liners are highly recommended for egg bites to prevent sticking and ensure a clean release.
- Place the eggs, cottage cheese, salt, and pepper into a blender. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and airy. This blending process incorporates air, which gives the bites their light, souffle-like texture.
- Divide the diced bell peppers and chopped spinach evenly among the 12 muffin cups. Pour the egg and cottage cheese mixture over the vegetables until each cup is about three-quarters full. Sprinkle the shredded cheddar cheese on top of each cup.
- Place the muffin tin in the center of the oven. Bake for 22 to 25 minutes, or until the eggs are set and the tops are slightly golden. The bites will puff up in the oven but will settle slightly as they cool.
- Allow the egg bites to cool completely before removing them from the tin. To assemble your boxes, place three egg bites into a meal prep container. Add 1/4 cup of berries, 1 tablespoon of almonds, and 2 whole grain crackers to the side compartments. Seal and refrigerate until ready to enjoy.
- Cook Time: 35 minutes