Description
These Egg Bites are packed with flavor from eggs, creamy cottage cheese, spinach, and roasted red peppers, making them a perfect quick meal or snack. Easy to prepare and absolutely irresistible!
Ingredients
Scale
- 8 large eggs
- 1 cup (8 ounces) cottage cheese (4% milkfat or higher, made with whole milk)
- 1 ½ cups (6 ounces) shredded monterey jack, divided
- ¼ teaspoon fine salt
- 10 twists of freshly ground black pepper
- 2 teaspoons unsalted butter
- ¼ cup chopped green onion or 2 tablespoons chopped chives
- 1 ½ cups finely chopped spinach
- ½ cup finely chopped roasted red peppers (jarred is fine*)
- Several dashes of hot sauce (optional)
Instructions
- Preheat the oven to 325°F and line twelve muffin cups with paper liners. Boil 3 cups of water in a kettle or medium saucepan and keep it simmering.
- Blend the eggs, cottage cheese, 1 cup of shredded cheese, salt, and pepper in a blender on high for 8 to 10 seconds until smooth and frothy.
- Melt butter in a large skillet over medium heat. Add green onion with a pinch of salt, stir well, then add spinach and roasted red pepper. Cook until spinach wilts, about 1 to 2 minutes. Cool slightly and mix with the blended egg mixture.
- On a large, rimmed baking sheet, place the muffin pan. Fill each muffin cup about three-fourths full with the egg mixture. Top with the remaining ½ cup of shredded cheese. Pour hot water into the baking sheet to submerge the muffin cup bottoms.
- Bake for 26 to 30 minutes until the Egg Bites are set. Remove from the oven, let rest for 5 minutes, then cool on a rack. Store in the fridge for up to 4 days or freeze for up to 3 months.
Notes
These Egg Bites can be stored in the refrigerator for up to 4 days.
For freezing, remove paper liners before reheating for best results.
Customize with different vegetables or cheese to suit your taste.
Nutrition
- Serving Size: 1 Egg Bite
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg