Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 12-cup nonstick muffin pan with olive oil.
- Add the eggs, cottage cheese, sea salt, and several grinds of black pepper to a blender. Blend until completely smooth.
- Fill a pot with 1 inch of water and bring to a simmer. Place the spinach in a steamer basket over the pot, cover, and steam for 1 minute until wilted.
- Transfer the spinach to a strainer and squeeze out excess water. Roughly chop.
- In a medium bowl, combine the chopped spinach, roasted red bell pepper, and green onion. Toss to mix.
- Measure out ¼ cup of the mixed vegetables and set aside.
- Evenly divide the remaining vegetable mixture among the muffin cups.
- Pour just under ¼ cup of the egg mixture into each cup, covering the vegetables. Distribute any remaining egg mixture evenly.
- Sprinkle the reserved ¼ cup vegetables evenly over the tops.
- Bake for 18–22 minutes, or until the eggs are fully set in the center.
- Let cool in the pan for 5 minutes before removing.
Notes
These egg bites are the kind of recipe that makes everyday life just a little easier.
They’re simple, nourishing, and always ready when you need them.
They’re simple, nourishing, and always ready when you need them.