Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh spinach
- 1/4 cup cooked bacon bits or diced bell peppers
- Cooking spray (avocado or olive oil)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a silicone muffin tin or a standard non-stick muffin pan with cooking spray. Place the eggs, cottage cheese, salt, and pepper into a high-speed blender. Blend on medium speed for about 30 seconds until the mixture is completely smooth and slightly frothy. This blending process is the secret to that airy, Starbucks-style texture.
- Distribute your chopped spinach and cooked bacon (or bell peppers) evenly across the 12 muffin cups. Pour the blended egg and cottage cheese mixture over the fillings until each cup is about three-quarters full. Sprinkle the shredded cheddar cheese evenly over the top of each bite. Gently stir each cup with a toothpick if you want the fillings more integrated.
- Place the muffin tin in the center rack of the oven. If you want extra moisture, place a small baking dish filled with hot water on the rack beneath the egg bites to create a steam bath. Bake for 22 to 25 minutes. The egg bites should be set in the center and just slightly golden on the edges. They will puff up significantly in the oven but will settle slightly as they cool.
- Allow the egg bites to cool in the pan for at least 5 to 10 minutes. This helps them firm up and prevents them from breaking when you remove them. Carefully pop them out of the tin. Serve immediately, or let them cool completely on a wire rack before transferring them to an airtight container for meal prep.
- Cook Time: 35 minutes