Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 whole wheat English muffins
- 6 cooked turkey sausage patties (or Canadian bacon)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or use silicone liners for easy removal. In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend on high for about 30 seconds until the mixture is completely smooth and frothy.
- Divide the chopped spinach and diced red peppers evenly among 6 of the muffin cups. Pour the egg and cottage cheese mixture over the vegetables until each cup is about 3/4 full. Sprinkle the shredded cheddar cheese over the top of each egg bite. Place the muffin tin in the oven and bake for 20 to 25 minutes. The egg bites should be set in the center and slightly golden on top. Remove them from the oven and let them cool in the pan for 5 minutes before gently popping them out with a silicone spatula.
- While the egg bites cool, split and toast your English muffins. Place one cooked turkey sausage patty on the bottom half of each muffin. Top the sausage with one warm cottage cheese egg bite. Close the sandwich with the top half of the muffin. If you are eating them immediately, serve with a side of fresh fruit or a splash of hot sauce. If you are meal prepping, wrap each assembled sandwich in parchment paper and store them in a zip-top bag in the freezer.
- Cook Time: 35 minutes