Busy mornings call for easy grab-and-go breakfast options. These vegetable egg bites made with Good Culture cottage cheese are the perfect way to get your morning protein in, even on days when there’s no time. They’re packed with flavor and come together in no time!
Servings: 12 egg bites
Ingredients:
- 6 large eggs
- 1 cup Good Culture cottage cheese
- 1 cup chopped frozen/fresh spinach
- 1cup chopped tomato
- ½ cup of chopped roasted red pepper
- ¼ cup finely sliced scallion
- 2 tablespoons finely chopped jalapeños
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions:
- Preheat the oven to 350 degrees and grease a 12 count non-stick standard cupcake/muffin pan with oil.
- Into a blender add the eggs, cottage cheese, salt and pepper. Blitz everything until smooth.
- Add the finely chopped spinach, jalapeños, scallions, roasted red peppers, and tomatoes to the mixture and give it a quick stir just to mix everything together.
- Pour the mixture evenly between the tins and bake for 18-20 minutes or until the eggs are just set.
- Let the egg bites cool in the pan for 5 minutes. Enjoy warm or store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave!