Egg Bites

Love a showstopping brunch or need healthy breakfasts for a crowd? Look no further than egg bites! Egg bites are protein powerhouses and are endlessly customizable. Plus, they're great for using up leftover odds and ends at the end of the week for weekend breakfasts. Got leftover broccoli and cheese? Simply whisk them into eggs! Not enough diced ham and peppers to use in anything else? Egg bites to the rescue! They're incredibly easy and quick to make, are perfect for meal prepping, and store beautifully in the fridge for healthy grab-and-go breakfast throughout the week.

Egg Bites Recipe

Equipment:

• Nonstick Muffin tin

• Blender

• Steamer Basket

Ingredients

• Extra-virgin olive oil

• 6 large eggs

• ¾ cup Alpenrose cottage cheese

• ¼ teaspoon salt

• Freshly ground black pepper

• 3 cups fresh spinach, 3 ounces

• ½ cup diced roasted red bell pepper, about 1 pepper

• ½ cup chopped green onion, about 2 green onions

Instructions

1. Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
2. In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
3. Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Alternatively, you can steam spinach in the microwave without a steamer by placing the leaves in a microwave-safe dish with a tablespoon of water and covering it with a microwave-safe lid or plastic wrap with a small vent for steam to escape. Microwave on high for 1–2 minutes, or until the leaves are wilted and tender. Transfer to a strainer and squeeze out the excess water. Roughly chop.
4. Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
5. Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
6. Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.