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Egg Bites

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

12 Servings

About the Recipe

This egg bites recipe is the best grab-and-go breakfast! The egg bites keep well in the fridge for a couple of days (and longer in the freezer), so they’re great for meal prep. Plus, they’re packed with protein and flavorful veggies for an energizing start to the morning.

Ingredients

Equipment

  • Nonstick Muffin Pan

  • Blender

  • Steamer Basket


Ingredients

  • Extra-virgin olive oil, for the pan

  • 6 large eggs

  • 3⁄4 cup whole milk cottage cheese

  • 1⁄4 teaspoon sea salt

  • Freshly ground black pepper

  • 3 cups fresh spinach

  • 1⁄2 cup diced roasted red bell pepper (about 1 pepper)

  • 1⁄2 cup chopped green onion (about 2 green onions)

Preparation

  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 1⁄4 cup of the mixed vegetables. Set aside.

  5. Evenly divide the remaining veggies among the muffin cups. Pour a scant 1⁄4 cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved 1⁄4 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.

As prepared via: Love & Lemons

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