Spinach Egg Bites (Printable Recipe)
Fluffy bites with spinach, scallions, and Gruyere, perfect for a quick, savory start to your day.
# Ingredients You'll Need:
→ Main Ingredients
01 -
6 large eggs
02 -
1 1/4 cups cottage cheese (4% milkfat)
03 -
1 1/4 cups shredded Gruyère cheese or blend of Gruyère and Cheddar or Monterey Jack
04 -
2 tablespoons cornstarch
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1/2 teaspoon salt, scant
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1/8 teaspoon freshly ground black pepper
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1/2 teaspoon hot sauce
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1 ounce baby spinach leaves, finely chopped (about 2/3 cup packed)
09 -
2 scallions, dark green parts only, finely chopped
# Steps to Follow:
01 -
Bring a kettle of water to a boil. Preheat oven to 300°F with one rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill halfway with boiling water to create steam.
02 -
Generously spray a nonstick muffin pan with nonstick cooking spray.
03 -
In a blender, combine eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
04 -
Pour egg mixture evenly into prepared muffin pan, filling each well about three-quarters full.
05 -
Sprinkle chopped spinach and scallions evenly over the batter. Use a spoon to press them gently into the mixture so they are not floating on top.
06 -
Bake for 20 to 25 minutes on the middle rack until eggs are set and start to pull away slightly from edges.
07 -
Let egg bites rest in the pan for 5 minutes. Use a small spoon to loosen from edges and lift out carefully. Serve warm.
# Extra Tips:
01 -
Once cooled, egg bites can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
02 -
Reheat refrigerated bites in the microwave at 50% power for 60 to 90 seconds.
03 -
Avoid using a silicone muffin tin as it may cause uneven cooking and longer setting time.