Protein Egg Bites (Print Version)
# Ingredients:
→ Main Components
01 -
1/2 teaspoon fine sea salt
02 -
1 cup cottage cheese
03 -
8 large eggs
→ Optional Add-ins
04 -
1/3 cup fresh basil leaves, sliced into thin strips
05 -
1 large handful of baby spinach, chopped roughly
06 -
A jar (8 ounces) of sun-dried tomatoes, oil drained and chopped
→ Extras for the Top
07 -
Ground black pepper, freshly cracked
08 -
Chunks of crumbled feta cheese
# Instructions:
01 -
Turn the oven on to 350°F and grab a 12-slot muffin tray. Coat it very well with non-stick spray.
02 -
Whisk the eggs, cottage cheese, and salt together in a blender until smooth. Gently mix in the spinach, basil, and tomatoes by hand.
03 -
Distribute the mixture evenly into the greased muffin cups. Sprinkle the feta and pepper on top of each one if you want.
04 -
Let them bake for 20-22 minutes until they puff up and feel just firm in the center. Cool them for at least 5 minutes on a wire rack—they'll shrink a bit as they sit.
# Notes:
01 -
You can keep these egg muffins in the fridge for up to 5 days.
02 -
Protein estimates come from using full-fat versions of feta and cottage cheese.