Ingredients (makes 12 mini egg bites):
- 5 large eggs
- 100 g cottage cheese
- 60 g feta, crumbled, or shredded cheddar or Gruyère
- 75 g fresh spinach
- ¼ tsp salt, or a little more to taste (careful if using feta as it adds quite a bit of salt)
- ¼ tsp black pepper
- Pinch of red pepper flakes or garlic powder, optional
- Cooking spray
Instructions:
Heat the oven to 325°F and lightly grease a 12-cup silicone mini-muffin pan.
Sauté the spinach for 1–2 minutes. Let it cool slightly, then squeeze out as much excess water as possible and roughly chop.
Blend the eggs and cottage cheese until smooth and slightly frothy.
Stir in the spinach, cheese, salt, pepper, and any additional seasonings.
Divide the mixture evenly among the muffin cups.
Bake for 16 minutes, until the centers are just set. Avoid overbaking to keep the egg bites soft and custardy.
Let them rest for a few minutes before gently removing them from the pan.
Storage and reheating
Once completely cool, refrigerate the egg bites in an airtight container for up to 4 days. To reheat, place them on a microwave-safe plate and microwave for 20–30 seconds, or until warmed through. Avoid overheating, as this can make them rubbery.