Egg bites

Yield: 12 egg bites
Prep Time: 5 minutes
Cook Time: 16 - 20 minutes

Ingredients

• 8 large eggs
• ¾ cup low fat cottage cheese
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup shredded Monterey Jack, Gruyere, cheddar, or mozzarella cheese
• 3 cups or 3 oz baby spinach, chopped
• ⅔ cup diced roasted red peppers
• Extra virgin olive oil spray

Instructions

1. Preheat oven to 350°F. Coat a large 12-cup muffin tin with cooking spray.
2. Whisk eggs, cottage cheese, salt and pepper together in a large bowl until well combined and frothy.  
3. Evenly divide the vegetables among the muffin cups. Pour ¾ cup of the egg mixture over the vegetables in each muffin well. Divide any remaining egg mixture evenly among the wells. Sprinkle cheese evenly among the wells on top.
4. Bake until puffed, set and light golden, 16 to 20 minutes. (The egg bites may deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving. Enjoy!

Notes

Trying to eat more veggies? Replace the roasted red peppers with up to 1 ¼ cups of your favorite vegetables. Steamed broccoli or cauliflower, corn, caramelized onions, roasted asparagus, canned beans are great options. Or, for an extra boost of protein, add leftover meats.

Storage

Place leftover bites in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. If defrosted, reheat in the microwave on high for 30 seconds. If frozen, cover with a damp paper towel and microwave at 30 second intervals until hot. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Adapted from eatingwell.com