Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh spinach (optional)
- 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 spray a silicone muffin tin or a standard non-stick muffin pan with cooking spray. If you are using a metal pan, consider using paper liners to prevent sticking. Place a large roasting pan on the bottom rack of the oven and fill it with an inch of water to create a steam-filled environment.
- Add the six eggs, cottage cheese, garlic powder, salt, and black pepper into a high-speed blender. Blend on medium-high for about 30 seconds until the mixture is completely smooth and frothy. This aeration is what makes the egg bites so fluffy.
- Pour the blended egg mixture into a large liquid measuring cup for easy pouring. Stir in the crumbled feta cheese and chopped spinach by hand. Using a spoon ensures the feta chunks stay intact, providing little pockets of salty flavor in every bite.
- Carefully pour the mixture into the prepared muffin cups, filling each one about 3/4 of the way full. Place the muffin tin on the rack above the water bath. Bake for 22 to 25 minutes. The centers should be set and the tops should look slightly puffed but not deeply browned.
- Remove the pan 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. Gently run a plastic knife around the edges to pop them out. Serve immediately or store for later.
- Cook Time: 35 minutes