Ingredients
for the pan
3 ounces
about 1 pepper
about 2 green onions
Egg Bites
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 3 |
Inspired by Starbucks, these easy egg bites are a healthy, delicious grab-and-go breakfast! See the blog post above for storage, freezing, and reheating instructions. Gluten-free.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Medium bowl
Oven
Steamer basket
Strainer
Pot
Spoon or spatula
Blender
Scant measuring cup
Nonstick muffin tin
Instructions
Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
Extra-virgin Olive Oil for the pan
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
6 large Eggs 0.75 cup Whole Milk Cottage Cheese 0.25 teaspoon Sea Salt Freshly Ground Black Pepper
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
3 cups Fresh Spinach 3 ounces
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
3 cups Fresh Spinach 3 ounces0.5 cup Diced Roasted Red Bell Pepper about 1 pepper0.5 cup Chopped Green Onion about 2 green onions
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.
Egg Bites
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 3 |
Inspired by Starbucks, these easy egg bites are a healthy, delicious grab-and-go breakfast! See the blog post above for storage, freezing, and reheating instructions. Gluten-free.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Medium bowl
Oven
Steamer basket
Strainer
Pot
Spoon or spatula
Blender
Scant measuring cup
Nonstick muffin tin
Ingredients
for the pan
3 ounces
about 1 pepper
about 2 green onions
Instructions
Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
Extra-virgin Olive Oil for the pan
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
6 large Eggs 0.75 cup Whole Milk Cottage Cheese 0.25 teaspoon Sea Salt Freshly Ground Black Pepper
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
3 cups Fresh Spinach 3 ounces
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
3 cups Fresh Spinach 3 ounces0.5 cup Diced Roasted Red Bell Pepper about 1 pepper0.5 cup Chopped Green Onion about 2 green onions
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.