High Protein Egg Bites

Name: High Protein Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 large eggs; 1 cup cottage cheese; 1/2 teaspoon fine sea salt; 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped; 1 large handful fresh baby spinach, roughly chopped; 1/3 cup (0.25 ounces) julienned fresh basil leaves; crumbled feta and black pepper, for topping

⏱ 30 menit 🔨 Persiapan 10mnt 🔥 Masak 20mnt 📊 Sedang 🍽 6 porsi 👁 43

Bahan-bahan

6 porsi

8 large eggs
1 cup cottage cheese
1/2 teaspoon fine sea salt
1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
1 large handful fresh baby spinach, roughly chopped
1/3 cup (0.25 ounces) julienned fresh basil leaves
crumbled feta and black pepper, for topping

Langkah-langkah

Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.
Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Add in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Pour (or use a cookie scoop to help scoop) the mixture evenly into the 12 muffin cups. Top each cup with a sprinkle of feta and a twist of black pepper, if desired.
Bake for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Transfer the pan to a wire baking rack to cool for at least 5 minutes. (The egg bites will deflate slightly once they are out of the oven.)
Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.