Ingredients
Scale
- 6–8 large eggs
- 1 cup whole milk cottage cheese (4% fat or higher)
- ½ cup spinach (chopped)
- ¼ cup roasted red peppers (chopped)
- 2 tablespoons green onions (sliced)
- ½ tablespoon salt
- Pinch of black pepper
- Non-stick cooking spray or butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until smooth.
- Steam and chop veggies (spinach, roasted red peppers, green onions).
- Grease a 12-cup muffin tin with non-stick spray or butter.
- Fill each muffin cup with chopped veggies and pour the egg mixture on top, leaving ¼ of the cup empty.
- Bake for 20–25 minutes or until the eggs are set and the tops are golden.
- Cool for 5 minutes before removing from the tin.
Notes
- Customize with meats (ham, bacon) or different cheeses (Gruyère, cheddar).
- Store in an airtight container for 5 days or freeze for up to 3 months.
- Reheat in the microwave for 30–60 seconds (thawed) or 60–90 seconds (frozen).
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 60
- Sugar: 1g
- Sodium: 313mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 108mg