Description
Egg bites, egg cups, egg muffins – whatever you want to call them, I am a huge fan of meal prepping these little guys so that I always have a quick and easy breakfast on hand. This version of egg bites is packed with flavor from spinach (hello iron!), and antioxidant rich sun-dried tomatoes. Plus it has an extra dose of filling and satisfying protein from the addition of cottage cheese (over 25g protein per 1 cup!). Make a batch of these on Sunday and your future self will be thanking you all week!
Ingredients
8 eggs
1 cup (250 mL) cottage cheese
Salt and pepper
1 cup (250 mL) spinach, roughly chopped
1/2 cup (175 mL) sun-dried tomatoes, diced
Instructions
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Preheat the oven to 350°F (180°ׄC). Line a muffin tin with parchment paper baking cups or spray with cooking spray.
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In a blender, blend the eggs and cottage cheese on high for 30 seconds.
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Evenly divide the spinach and the sun-dried tomatoes between the cups of the muffin tin. Pour the egg mixture until each muffin cup is ⅔ full and stir with a spoon to combine the ingredients.
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Bake for 25 to 30 minutes until the tops are set and the egg bites are cooked through.
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Remove from the oven and let them sit for 5 to 10 minutes before removing from the muffin tin.
Notes
Store in an airtight container in the fridge for 3 to 5 days. To reheat, pop in the toaster oven or oven at 350°F for 10 to 15 minutes or in the microwave for 20 to 60 seconds until warmed through.
Store in an airtight container in the freezer for up to 3 months. Thaw in the microwave or overnight in the fridge, then reheat in the toaster oven or oven at 350°F as directed above, or from frozen in the microwave for 60 to 90 seconds, until warmed through. Note: Reheating in the microwave may result in some excess moisture, simply dab up with a paper towel before eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes