Protein Packed Egg Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 teaspoon fine sea salt
02 -
1 cup cottage cheese
03 -
8 large eggs
→ Mix-ins
04 -
1/3 cup fresh basil leaves, cut into thin strips
05 -
1 large handful baby spinach, chopped roughly
06 -
1 (8-ounce) jar oil-packed sun-dried tomatoes, drained and chopped
→ Toppings
07 -
Fresh ground black pepper
08 -
Feta cheese, crumbled
# Instructions:
01 -
Set your oven to 350°F and grease all 12 spots on your muffin pan really well with cooking spray.
02 -
Blend the eggs, cottage cheese, and salt till smooth. Mix the tomatoes, spinach, and basil into the blended base by hand until everything looks even.
03 -
Spoon or pour the mix into the greased muffin pan evenly. If you'd like, sprinkle with crumbled feta and a bit of black pepper.
04 -
Pop into the oven for 20-22 minutes until puffed up and slightly set in the middle. Cool on a rack for at least 5 minutes; they'll shrink a bit as they cool.
# Notes:
01 -
Store any leftovers in the fridge for up to 5 days. They're packed with protein!
02 -
The nutritional info assumes full-fat feta and cottage cheese.