High Protein Egg Bites
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon fine sea salt
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
- 1 large handful fresh baby spinach, roughly chopped
- 1/3 cup (0.25 ounces) julienned fresh basil leaves
- crumbled feta and black pepper, for topping
Langkah-langkah
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Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.
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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.
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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.)
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Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.
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