Egg Bites
User Reviews
4.9
Egg Bites
Description
This recipe blends eggs with whole milk cottage cheese, salt, and freshly ground black pepper until smooth, creating a creamy custard base. Fresh spinach is steamed briefly then drained and chopped to remove excess moisture. The spinach is mixed with diced roasted red bell pepper and chopped green onions, adding color and bite to the mixture.
The vegetable mix is distributed between greased muffin cups, followed by pouring the egg mixture evenly over them. Remaining vegetables are sprinkled on top before baking until the custard is set but still moist. The baking temperature and time ensure the egg bites hold their shape without becoming dry.
The result is tender, creamy, and flavorful egg bites with flecks of vegetables providing texture and freshness. These bites store well and can be reheated for convenient meals. Their balanced protein and vegetable content make them a practical dish for quick breakfasts or healthy snacks.
Ingredients
- extra-virgin olive oil for the pan
- 6 egg large
- ¾ cup cottage cheese whole milk
- ¼ teaspoon salt sea salt
- black pepper freshly ground
- 3 cups spinach 3 ounces, fresh
- ½ cup red bell pepper about 1 pepper, diced, roasted
- ½ cup green onion about 2 green onions, chopped
Instructions
- Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
- Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
- Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
- Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
- Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.
Notes
- This recipe yields 12 egg bites suitable for multiple servings or meal prep.
User Reviews
Overall Rating
4.9
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