High Protein Egg Bites
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
High Protein Egg Bites is a breakfast recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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 (0.25 ounces) julienned fresh basil leaves
- crumbled feta and black pepper, for topping
Method
Prep oven and baking pan. Warm oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.
Puree Mix the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Tip in in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Tip (or use a cookie scoop to help scoop) the mixture evenly into the 12 muffin cups. Top each cup with a sprinkle of feta and a twist of black pepper, if desired.
Roast Roast for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Move the pan to a wire baking rack to cool for at least 5 minutes. (The egg bites will deflate slightly once they are out of the oven.)
Plate Plate while it is hot and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.
