Ingredients
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese
- ½ tsp sea salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp black pepper
Fillings
- 2 large handfuls baby spinach, chopped
- ½ cup crumbled feta cheese (or shredded cheese)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Generously grease a nonstick muffin tin with cooking spray or oil, ensuring all surfaces are coated. Alternatively, use parchment paper muffin liners or a silicone muffin tin for easier removal of the egg bites.
- Blend Egg Mixture: In a blender, combine the cracked eggs, cottage cheese, sea salt, onion powder, garlic powder, and black pepper. Pulse several times until the mixture is smooth and well combined.
- Add Fillings to Muffin Tin: Place chopped baby spinach and crumbled feta cheese evenly into each muffin cup. Then carefully pour the blended egg mixture into each slot, filling about three-quarters full to allow room for rising during baking.
- Bake Egg Bites: Bake the filled muffin tin in the preheated oven for approximately 25 minutes, or until the edges turn golden brown and the center is firm. The egg bites will puff up while baking but will deflate slightly as they cool.
- Cool and Serve: Remove the egg bites from the oven and allow them to cool before removing from the muffin tin. Serve warm or at room temperature and enjoy your healthy, protein-packed snack!
Notes
- Using a silicone muffin tin makes removing the egg bites easier.
- Feel free to swap feta for your favorite shredded cheese.
- These egg bites store well in the refrigerator and can be reheated for a quick meal.
- You can add other vegetables or spices to customize the flavor.
- If using parchment muffin liners, make sure they are oven-safe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
