Welcome to my kitchen, where we turn simple mornings into a celebration. These egg bites are a velvety, protein-packed embrace that proves healthy food can be deeply comforting. Imagine the sweet crunch of red peppers mingling with earthy spinach, all held together by a fluffy, cloud-like egg custard that melts on your tongue. They are the perfect grab-and-go breakfast, yet elegant enough for a slow Sunday brunch.
The Pantry & Stats 🌿
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Servings: 12 Bites
10 large farm-fresh eggs
1/2 cup cottage cheese (full fat is best for texture)
1 cup fresh baby spinach, roughly chopped
1/2 cup red bell pepper, finely diced
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
Fresh cracked black pepper to taste
Cooking spray or butter for the pan
The Method
🔥 Begin by preheating your oven to 350°F (175°C). While the oven warms, take a moment to generously grease a standard 12-cup muffin tin. Chef's Tip: Don't be shy with the oil here; a well-greased pan ensures these little soufflés slide out effortlessly without losing their golden crust.
🥣 In a blender or large mixing bowl, combine the eggs, cottage cheese, salt, garlic powder, and pepper. Blend on high for about 30 seconds until the mixture is completely uniform and frothy. This aeration is the secret to that luxurious, airy texture that mimics sous-vide cooking.
🌿 Divide your chopped spinach, diced red peppers, and half of the cheddar cheese evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 of the way full. Top with the remaining cheese and a sprinkle of green onions.
✨ Bake for 20-25 minutes, or until the centers are set and the edges are a beautiful honey-gold. They will puff up dramatically in the oven—this is normal! Let them cool in the pan for 5 minutes to settle before gently running a knife around the edges to release them.
Common Questions
Can I freeze these for later? ❄️ Absolutely. These are the ultimate meal-prep champion. Let them cool completely, then store them in a freezer-safe bag for up to 2 months. Reheat in the microwave for 60-90 seconds for a quick, hot breakfast.
Why use cottage cheese? 🧀 Cottage cheese is the secret weapon. It adds moisture and protein without the heaviness of cream, resulting in a texture that is creamy rather than rubbery.
Can I use egg whites instead? 🥚 Yes! You can swap the whole eggs for 2 cups of liquid egg whites if you prefer a lighter version, though the yolks add a wonderful richness.
May your morning be as bright and warm as these golden bites. Bon Appétit!
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