Cottage Cheese Egg Bites Recipe To Try

Ingredients

8 large eggs1 cup cottage cheese1/2 teaspoon fine sea salt1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped1 large handful fresh baby spinach,

roughly chopped1/3 cup (0.25 ounces) julienned fresh basil leavescrumbled feta and black pepper, for topping

¼ tsp onion powder½ cup cheese shredded1 cup mix-ins of choice ie. chopped spinach, diced peppers, broccoli florets, cooked sausage, ham etc.

Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray. 

Combine eggs, cottage cheese, and seasonings in a blender, then stir in sun-dried tomatoes, spinach, and basil, and pour into muffin cups.

Top each cup with a sprinkle of feta and a twist of black pepper, if desired

Bake the egg bites for 20-22 minutes, then let them cool on a wire rack for at least 5 minutes before serving.

Serve the cottage cheese egg bites immediately, and store leftovers in the refrigerator for up to 5 days.