Ingredients
8 large eggs
1 cup cottage cheese
1/2 teaspoon fine sea salt
1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
1 large handful fresh baby spinach, roughly chopped
1/3 cup (about 0.25 ounces) julienned fresh basil leaves
Crumbled feta and black pepper, for topping
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Thoroughly spray a 12-cup muffin pan with cooking spray or use a silicone muffin pan.
- Blend Base: In a blender, combine eggs, cottage cheese, and salt. Pulse until smooth and creamy.
- Mix Add-Ins: Fold in the sun-dried tomatoes, spinach, and basil by hand until evenly distributed.
- Fill Muffin Cups: Using a spoon or cookie scoop, divide the mixture evenly among the 12 muffin cups, filling each about 80% full. Sprinkle crumbled feta and a twist of black pepper on top of each cup.
- Bake: Bake for 20–22 minutes, until the egg bites are puffed and slightly firm in the center. Remove from oven and let cool on a wire rack for at least 5 minutes. Note: the bites will deflate slightly once out of the oven.
- Serve: Enjoy immediately, or store in a sealed container in the fridge for up to 5 days. Freeze for longer storage if desired.
Notes
- Non-Stick Tip: A silicone pan can make removal easier, but generous greasing works well for metal pans.
- Sun-Dried Tomatoes: Make sure to drain thoroughly to avoid excess oil.
- Texture: Do not overblend; overmixing can create a rubbery texture.
- Variations: Try adding cooked bacon, sausage, smoked salmon, or herbs like dill, parsley, or chives. Other mix-ins like caramelized onions, roasted peppers, or olives are also delicious.