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Healthy Spinach and Red Pepper Egg Bites Recipe

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These Starbucks-inspired egg bites are a healthy and delicious grab-and-go breakfast option. Made with a blend of eggs, cottage cheese, spinach, roasted red bell peppers, and green onions, these gluten-free egg bites are baked to perfection in a muffin tin, making them easy to prepare and perfect for meal prep or busy mornings.

Ingredients

For the Egg Mixture

  • 6 large eggs
  • ¾ cup whole milk cottage cheese
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Vegetables

  • 3 cups fresh spinach (about 3 ounces)
  • ½ cup diced roasted red bell pepper (about 1 pepper)
  • ½ cup chopped green onion (about 2 green onions)

Other

  • Extra-virgin olive oil, for greasing the pan

Instructions

  1. Preheat and Grease: Preheat the oven to 350°F (175°C) and grease a nonstick muffin tin with extra-virgin olive oil to ensure the egg bites do not stick.
  2. Blend the Egg Mixture: In a Vitamix blender, combine the 6 large eggs, ¾ cup whole milk cottage cheese, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Blend until the mixture is smooth and well combined.
  3. Steam the Spinach: Place the fresh spinach in a steamer basket set over a pot filled with about 1 inch of simmering water. Cover and steam the spinach for 1 minute, just until wilted. Transfer the spinach to a strainer and press to remove excess water, then roughly chop it.
  4. Prepare Vegetable Mix: Place the chopped spinach in a medium bowl. Add the diced roasted red bell pepper and chopped green onions. Toss the vegetables to combine well. Measure out ¼ cup of this mixture and set it aside for topping.
  5. Assemble Egg Bites: Evenly distribute the remaining mixed vegetables among the muffin cups. Pour a scant ¼ cup of the egg and cottage cheese mixture over the vegetables in each muffin cup. If there is any remaining egg mixture, divide it evenly among the cups. Finally, sprinkle the reserved ¼ cup vegetable mixture on top of each cup.
  6. Bake: Bake the muffin tin in the preheated oven for 18 to 22 minutes, or until the egg bites are fully set and cooked through.
  7. Cool and Serve: Let the egg bites cool in the pan for 5 minutes before carefully removing them. Serve warm or store for later.

Notes

  • This recipe makes 12 egg bites.
  • For best results, use a non-stick pan with a slick, newer nonstick finish or a silicone muffin pan to prevent sticking.
  • The egg bites can be stored, frozen, and reheated; for details, see the blog post.

Find it online: https://bitezly.com/healthy-spinach-and-red-pepper-egg-bites-recipe/