gimmesomeoven4.9
High Protein Egg Bites
These fluffy egg bites pack cottage cheese and protein into portable muffins loaded with sun-dried tomatoes, spinach, and fresh basil. They're meal-prep friendly, bake up in under 25 minutes, and keep all week.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●blender
📝 Preparation Steps
1
Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.
cup (0.25 ounces) julienned fresh basil leaves1/3
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.
large eggs8cottage cheese1 cupcup (0.25 ounces) julienned fresh basil leaves1/3
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.
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