High Protein Egg Bites

Name: High Protein Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 (0.25 ounces) julienned fresh basil leaves; crumbled feta and black pepper, for topping

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Ali

Ingredients

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8 large eggs1 cup cottage cheese1/2 teaspoon fine sea salt1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped1 large handful fresh baby spinach, roughly chopped1/3 cup (0.25 ounces) julienned fresh basil leavescrumbled feta and black pepper, for topping

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Instructions

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Step 1

Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.

Step 2

Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Add in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Pour (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.

Step 3

Bake for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Transfer 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.)

Step 4

Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.