https://www.loveandlemons.com/egg-bites-recipe/
Extra-virgin olive oil, for the pan
6 large eggs
200ml 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
Blend the egg mixture. Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set the mixture aside while you prep the veggies.
To prepare the vegetables, start by cooking the spinach. Steam it for 1 minute, or until wilted. Transfer it to a strainer and squeeze out the excess water. Try to remove as much liquid as possible—you don’t want the egg bites to be watery! Roughly chop the spinach.
Chop the peppers and scallions and place them in a medium bowl. Add the spinach and mix to combine. Measure 1/4 cup of the veggies and set aside.
Adding vegetables and eggs to muffin cups
Aassemble the egg bites. Grease a nonstick muffin tin with olive oil or cooking spray. Then, evenly divide all but the reserved 1/4 cup vegetables among the muffin cups. Pour the egg mixture on top, dividing it evenly among the cups. You’ll need about a scant 1/4 cup for each one. Finally, top with the reserved veggies.
Bake the egg bites at 180°C for 18 to 22 minutes, or until the eggs are set. Let cool in the pan for 5 minutes before enjoying.
Egg Bites Recipe Tips
Use a nonstick muffin tin. These egg bites love to stick to the pan, so make sure your muffin tin is nonstick. If you don’t have a nonstick pan, a good alternative is a silicone mold. It’ll allow you to easily to pop out the egg bites!
Make them ahead. These egg bites keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick on-the-go breakfast!
You can also freeze them. If you want to keep the egg bites around for more than a few days, I recommend freezing them. Allow them to cool to room temperature, and then seal them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. Allow frozen egg bites to thaw overnight in the fridge before zapping them in the microwave to reheat.