Name: Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: Extra-virgin olive oil (for the pan); 6 large eggs; ¾ cup whole milk cottage cheese; ¼ teaspoon sea salt; Freshly ground black pepper; 3 cups fresh spinach (3 ounces); ½ cup diced roasted red bell pepper (about 1 pepper); ½ cup chopped green onion (about 2 green onions)

Ingredients

12 serv.

Extra-virgin olive oil (for the pan)
6 large eggs
¾ cup whole milk cottage cheese
¼ teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach (3 ounces)
½ cup diced roasted red bell pepper (about 1 pepper)
½ cup chopped green onion (about 2 green onions)

Instructions

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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.