Ingredients

Base Ingredients

• 1 Tbsp olive oil
• 8 eggs
• ½ cup low-fat cottage cheese

Vegetables

• ½ cup finely chopped mushrooms
• 2 cups chopped spinach
• ½ cup chopped red bell pepper
• ¼ cup chopped fresh basil

Seasonings

• Salt (to taste)
• ½ tsp ground black or white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp herb blend

Instructions

1. Preheat & Prepare a Water Bath
   • Place a baking dish filled ¾ full with water on the bottom rack of your oven. This adds moisture while the egg bites cook.
   • Preheat the oven to 325°F.
2. Sauté the Vegetables
   • In a large nonstick skillet over medium heat, warm 1 Tbsp olive oil.
   • Add mushrooms, spinach, bell pepper, and basil.
   • Sauté for 2-3 minutes, until slightly softened. Remove from heat.
3. Blend the Egg Mixture
   • In a blender, combine eggs, cottage cheese, and seasonings.
   • Blend until smooth.
4. Prepare the Muffin Tin
   • Grease a 12-cup muffin tin with olive oil or nonstick spray.
   • Spoon a heaping tablespoon of the sautéed vegetables into each cup.
5. Fill & Stir
   • Pour the egg mixture into each well, filling about ¾ full.
   • Stir each cup gently for even ingredient distribution.
6. Bake
   • Bake for 20-25 minutes, until the egg bites puff up and the tops are no longer wet.
7. Cool & Serve
   • Remove from the oven and let them cool slightly.
   • Use a butter knife to loosen the edges before carefully removing each egg bite.
   • Serve immediately or store for later.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months.

Discard the water from the baking dish after baking.

These protein-packed, veggie-filled egg bites make a perfect grab-and-go breakfast or snack. Enjoy them fresh or reheat for a quick, nutritious meal!