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High Protein Egg Bites

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  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x

Ingredients

Scale
  • 8 large eggs
  • 1 cup cottage cheese
  • 1/2 teaspoon fine sea salt
  • 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
  • 1 large handful fresh baby spinach, roughly chopped
  • 1/3 cup (0.25 ounces) julienned fresh basil leaves
  • crumbled feta and black pepper, for topping

Instructions

  1. Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.
  2. Blend. Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Add in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Pour (or use a cookie scoop to help scoop) the mixture evenly into the 12 muffin cups. Top each cup with a sprinkle of feta and a twist of black pepper, if desired.
  3. Bake. Bake for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Transfer the pan to a wire baking rack to cool for at least 5 minutes. (The egg bites will deflate slightly once they are out of the oven.)
  4. Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.


Notes

Protein: Protein count calculated with full (4%) fat cottage cheese and 1/3 cup crumbled feta.