Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese
- 1 cup shredded Gruyere or Monterey Jack cheese
- 1/4 cup chopped roasted red peppers (jarred, dried well)
- 1/4 cup chopped fresh spinach
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 300°F (150°C).
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until uniform.
- Grease a muffin tin well. Place a baking dish half-filled with water on the bottom rack of the oven to create steam.
- Divide the cheese, roasted red peppers, and spinach evenly into the muffin cups. Pour the egg mixture over the fillings until each cup is about 3/4 full.
- Bake for 20–25 minutes, or until set but still soft. Cool for 5 minutes before removing from the tin.
Notes
- Use a non-stick muffin tin or silicone molds for easy removal.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 110mg