Ingredients
Scale
- 8 large eggs
- 1 cup spinach leaves, roughly chopped
- 1 cup red bell pepper, diced
- 1/2 cup shredded Mexican cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup nonfat cottage cheese
Instructions
- Preheat the oven to 400°F. Place the whole red bell pepper on a baking sheet and roast for 20 to 25 minutes, turning it once halfway through, until the skin is blistered and the pepper has softened. Let cool slightly, then dice the pepper (see note below).
- Reduce the oven temperature to 350°F. Line a 12-cup muffin tin with parchment paper or silicone liners, or grease with nonstick cooking spray if preferred. Set aside.
- In a large mixing bowl, whisk eggs with spinach, red bell pepper, shredded cheese, and salt and pepper until well beaten. Gently fold in the cottage cheese and mix until the cheese is evenly distributed.
- Divide the egg mixture evenly among the 12 muffin cups. Bake for 20 to 25 minutes, or until the eggs are set in the center, lightly golden on top, and a toothpick inserted in the center of one comes out clean.
- Cool for 10 minutes, then run a knife around the edges of each egg bite and remove from the tin. Transfer to a platter and serve warm.
Notes
If pressed for time, you can skip roasting the red bell pepper and just dice it. Roasting simply adds a deeper, more flavorful element to the egg bites.
- Prep Time: 15
- Cook Time: 20-25
- Category: Breakfast
