Spinach Egg Bites

Ingredients

• Olive oil (for greasing)
• 2 oz Frozen chopped spinach (10-ounce packages, thawed)
• 4 Scallions (thinly sliced crosswise)
• 6 Eggs (large)
• 2 cup Cottage cheese (16 ounces)
• 0.25 cup Parmesan (grated)
• Ground nutmeg (pinch)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• 6 tbsp All-purpose flour
• 1 tsp Baking powder

Steps

1. 1

   Arrange a rack in the center of the oven and heat to 375 degrees F (190 degrees C).

2. 2

   Generously grease a 12-cup muffin tin with olive oil and place the tin on a sheet pan to catch any potential drips.

3. 3

   With clean hands, squeeze the thawed spinach over the sink to remove as much water as possible. Drain well.

4. 4

   Add the squeezed spinach to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan, and nutmeg.

5. 5

   Season the mixture with salt and pepper, then stir until well combined.

6. 6

   Add the flour and baking powder to the bowl and stir just until incorporated.

7. 7

   Fill each cup of the muffin tin with the spinach mixture, using about 1/3 cup for each.

8. 8

   Bake until the egg bites are set, about 20 to 25 minutes.

9. 9

   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 per serving

• breakfast
• snack
• vegetarian
• high-protein
• make-ahead
• baked
• spinach