Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup cooked ground turkey (seasoned with salt and pepper) or chopped turkey bacon
- 1/2 cup shredded cheddar cheese or mozzarella
- 1/4 cup fresh spinach, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-slot silicone muffin tin with non-stick cooking spray. If you are using a metal muffin tin, consider using parchment liners to prevent sticking, as the cottage cheese can be quite tacky during the baking process.
- Place the eggs, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on medium-high speed for about 20 to 30 seconds until the mixture is completely smooth and slightly aerated. Blending is the secret to achieving that professional “sous vide” texture without the special equipment.
- Stir the cooked ground turkey and chopped spinach into the egg mixture using a spatula. Do not blend the meat or spinach, as you want distinct textures within the egg bites. If you prefer, you can also drop small amounts of turkey and spinach directly into each muffin slot first and pour the egg mixture over them.
- Pour the mixture into the prepared muffin tin, filling each slot about 3/4 of the way full. Sprinkle the shredded cheese evenly over the top of each bite. Place the tin in the oven and bake for 22–25 minutes, or until the centers are set and the tops are slightly golden. The bites will puff up in the oven and deflate slightly as they cool.
- Remove the tin from the oven and let the egg bites rest for at least 5 minutes before removing them. Use a plastic knife or silicone spatula to gently pop them out. Serve immediately or store them in an airtight container for later use.
- Cook Time: 35 minutes