Ingredients
Base Ingredients
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1 Tbsp olive oil
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8 eggs
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½ cup low-fat cottage cheese
Vegetables
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½ cup finely chopped mushrooms
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2 cups chopped spinach
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½ cup chopped red bell pepper
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¼ cup chopped fresh basil
Seasonings
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Salt (to taste)
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½ tsp ground black or white pepper
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp herb blend
Instructions
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Preheat & Prepare a Water Bath
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Place a baking dish filled ¾ full with water on the bottom rack of your oven. This adds moisture while the egg bites cook.
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Preheat the oven to 325°F.
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Sauté the Vegetables
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In a large nonstick skillet over medium heat, warm 1 Tbsp olive oil.
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Add mushrooms, spinach, bell pepper, and basil.
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Sauté for 2-3 minutes, until slightly softened. Remove from heat.
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Blend the Egg Mixture
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In a blender, combine eggs, cottage cheese, and seasonings.
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Blend until smooth.
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Prepare the Muffin Tin
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Grease a 12-cup muffin tin with olive oil or nonstick spray.
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Spoon a heaping tablespoon of the sautéed vegetables into each cup.
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Fill & Stir
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Pour the egg mixture into each well, filling about ¾ full.
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Stir each cup gently for even ingredient distribution.
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Bake
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Bake for 20-25 minutes, until the egg bites puff up and the tops are no longer wet.
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Cool & Serve
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Remove from the oven and let them cool slightly.
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Use a butter knife to loosen the edges before carefully removing each egg bite.
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Serve immediately or store for later.
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Storage Tips
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze for up to 2 months.
Discard the water from the baking dish after baking.
These protein-packed, veggie-filled egg bites make a perfect grab-and-go breakfast or snack. Enjoy them fresh or reheat for a quick, nutritious meal!