Spinach Egg Bites
Eric Kim published this recipe on cooking.nytimes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Fluffy, high-protein egg bites packed with spinach and scallions, reminiscent of spanakopita or kuku sabzi. These are perfect for a make-ahead breakfast, high-protein snack, or a light lunch paired with a green salad.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Arrange a rack in the center of the oven and heat to 375 degrees F (190 °C) (190 degrees C (375 °F)).
Generously grease a 12-cup muffin tin with olive oil and place the tin on a sheet pan to catch any potential drips.
With clean hands, squeeze the thawed spinach over the sink to remove as much water as possible. Drain well.
Add the squeezed spinach to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan, and nutmeg.
Season the mixture with salt and pepper, then stir until well combined.
Add the flour and baking powder to the bowl and stir just until incorporated.
Fill each cup of the muffin tin with the spinach mixture, using about 1/3 cup for each.
Bake until the egg bites are set, about 20 to 25 minutes.
Allow the bites to cool completely in the tin before running a sharp paring knife around the edges of each cup to help release them.
Notes
You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, microwave for 10 seconds at a time until warmed through. Using a silicone muffin mold can also make removal easier.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 112
- Protein
- 10 g
- Carbs
- 6 g
- Fat
- 5 g
- Fiber
- 1 g
Where the calories come from
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