Egg Bites
Inspired by Starbucks, these easy egg bites are a healthy, delicious grab-and-go breakfast! See the blog post above for storage, freezing, and reheating instructions. Gluten-free.
Ingredients
- extra-virgin olive oil (for the pan)
- 6 largeeggs
- ¾ cupwhole milk cottage cheese
- ¼ teaspoonsea salt
- freshly ground black pepper
- 3 cupsfresh spinach (3 ounces)
- ½ cupdiced roasted red bell pepper (about 1 pepper)
- ½ cupchopped green onion (about 2 green onions)
Directions
- 1
Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- 2
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
- 3
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.
- 4
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.
- 5
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.
- 6
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.