Protein Egg Bites (Print Version)

# Ingredients:

→ Main Pieces

01 - 1/2 teaspoon sea salt, finely ground
02 - 1 cup of smooth cottage cheese
03 - 8 eggs, large in size

→ Extras

04 - 1 big handful of baby spinach, chopped roughly
05 - 1 jar (8 ounces) of sun-dried tomatoes, drained and chopped coarsely
06 - A third of a cup of fresh basil leaves, cut into thin strips

→ Finishing Touches

07 - Ground black pepper to taste
08 - Crumbled feta cheese as a topping

# Instructions:

01 - Set your oven to 350°F and let it warm up. Generously coat a muffin tin (12 cups) with nonstick spray.
02 - Blend together the eggs, cottage cheese, and salt until smooth. Combine by stirring in the spinach, basil, and tomatoes gently.
03 - Spoon or pour the mixture equally into the muffin pan. Top with feta and pepper if you'd like.
04 - Bake for about 20-22 minutes until slightly firm and puffed up in the center. Let them sit on a rack for 5 minutes—they’ll settle a bit.

# Notes:

01 - Store these bites in the fridge for up to 5 days—they’re packed with protein!
02 - Full-fat feta and cottage cheese are used in the protein calculation.

Back