Ingredients
Scale
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh baby spinach, chopped
- 1/2 cup cooked bacon bits or turkey sausage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup non-stick muffin tin with cooking spray. If you have silicone liners, use them for even easier removal. Chop your spinach and ensure your meat (bacon or sausage) is fully cooked and drained of excess fat.
- Place the 8 eggs, 1 cup of cottage cheese, garlic powder, salt, and pepper into a blender. Blend on medium speed for about 15–20 seconds until the mixture is completely smooth and frothy. Blending the cottage cheese is the secret to achieving that light, airy quiche texture.
- Distribute the chopped spinach, shredded cheddar cheese, and cooked meat evenly among the 12 muffin cups. Pour the blended egg and cottage cheese mixture over the fillings in each cup, filling them about 3/4 of the way to the top. Use a small spoon to gently stir each cup to ensure the fillings are submerged.
- Place the muffin tin in the center rack of the oven. Bake for 22–25 minutes, or until the egg bites are set and the tops are slightly golden brown. They will puff up in the oven and deflate slightly as they cool. Let the bites sit in the tin for 5 minutes before using a plastic knife or spatula to gently pop them out.
- Cook Time: 35 minutes