Egg Bites, 2 Ways

• servings: 12 servings
• active time: 15 minutes
• total time: 49 minutes

Ingredients

12 Eggs

1 Cup Cottage Cheese

½ Cup Shredded Cheese

1 Splash Milk

Salt & Pepper

¼ Cup Sun-dried Tomatoes

1 Bunch Spinach

½ Cup Feta

Green Onions

Fresh Parsley

Fresh Black Pepper

Directions

Preheat oven to 300°F.

Fill a 9x13 baking dish with about 1 inch of room temperature water and set aside.

Grease a 12-cup muffin tray with cooking spray or oil.

In a blender, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend until smooth, about 30–40 seconds.

Place the muffin tray into the water bath. Pour the egg mixture into each cup, filling just over halfway.

Add sun-dried tomatoes, spinach, and crumbled feta into each cup. Gently mix with a spoon to distribute.

Bake for 30–35 minutes, until set.

Remove from the oven and let cool for 5 minutes before removing from the tray.

Top with green onions, fresh parsley, and black pepper.

Serve and enjoy!

Nutrition

• Serving Size: 2 bites