Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 ½ cups fresh baby spinach, finely chopped
- 1 cup shredded mozzarella or white cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: A pinch of red pepper flakes for heat
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with non-stick cooking spray or olive oil. If you have a silicone muffin pan, use it; it makes removing the egg bites much easier. Place a baking dish filled with an inch of water on the bottom rack of the oven to create steam, which helps achieve that silky texture.
- Add the eggs, cottage cheese, garlic powder, salt, and pepper into a blender. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and airy. Blending the cottage cheese is the key to removing the “curd” texture and creating a uniform, velvety batter.
- In a medium mixing bowl, combine the blended egg mixture with the finely chopped spinach and half of the shredded cheese. Stir gently with a spatula to distribute the greens evenly. This ensures every bite has a perfect balance of spinach and egg.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters of the way full. Sprinkle the remaining shredded cheese on top of each egg bite. Place the tin on the middle rack of the oven. Bake for 22–25 minutes, or until the centers are set and the tops are slightly golden.
- Remove the muffin tin from the oven and let the egg bites sit for at least 5 minutes. They will deflate slightly as they cool, which is perfectly normal. Use a plastic knife or silicone spatula to gently loosen the edges and pop them out. Serve warm or store for later.
- Cook Time: 35 minutes