This recipe for breakfast is perfect for preparing ahead on the weekend and enjoying throughout the week. Mixing cottage cheese with the eggs adds protein and gives the bites a tender, custard-like consistency, while baking them in a water bath helps maintain their fluffiness. In this recipe, I combine spinach, roasted red pepper, and sun-dried tomatoes, but you can easily swap these out for any other mix-ins you prefer, such as sautéed mushrooms, kale, chili flakes, feta, or olives.
Ingredients
- 8 large eggs
- 1 cup 2% cottage cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, grated
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cups baby spinach, roughly chopped
- 1 roasted red pepper, finely chopped
- 4-5 sun-dried tomatoes, thinly sliced
- 5-6 fresh basil leaves, roughly chopped (optional)
Preparation
Preheat the oven to 350 F and position a rack in the middle.
Thoroughly grease a muffin tin and place it on a baking sheet with raised edges.
In a blender, combine eggs, cottage cheese, mozzarella, garlic, salt, and pepper, blending until smooth for about 30 to 45 seconds. Add spinach, red pepper, sun-dried tomatoes, and basil if desired, and mix well.
Evenly distribute the egg mixture among the muffin cups, filling them approximately three-quarters full.
Place 2 cups of warm water in the baking sheet and bake until the eggs are firm and no longer shiny, typically for 20 to 25 minutes.
Allow the egg bites to cool in the tin for 5 minutes. To remove them, run a knife around the edges of each cup and gently transfer them to a plate. Serve while warm.
Note: For storing the egg bites, let them cool completely on a wire rack and refrigerate for up to 5 days. Reheat in the microwave, adding around 30 seconds for each egg bite.
Makes 12 egg bites
Created in partnership with CBC Creator Network.