High Protein Egg Bites

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  Egg, Whole, Large
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  Cottage Cheese (2%)(240g)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  1/2 teaspoon fine sea salt
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  Tomatoes, Sun-Dried, Packed In Oil
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  Spinach
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  Basil, Fresh(7g)
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  Cheese, Feta, Crumbled

Instructions

1. 1Preheat the oven to 350°F and mist a 12-cup muffin pan thoroughly with cooking spray.
2. 2Crack the eggs into a blender, add the cottage cheese and a pinch of salt, then pulse 4–5 times until the mixture reaches a smooth consistency.
3. 3Drain the sun-dried tomatoes of excess oil, then fold them into the egg mixture by hand along with the fresh spinach and basil until evenly distributed throughout.
4. 4Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full, then top each cup with a small sprinkle of crumbled feta and a crack of black pepper.
5. 5Bake at 350°F for 20–22 minutes, until the egg bites are puffy and slightly firm to the touch in the center (they should spring back gently when lightly pressed).
6. 6Transfer the muffin pan to a wire rack and cool for at least 5 minutes—the egg bites will deflate slightly as they cool.
7. 7Once cooled, remove the egg bites from the pan and divide evenly into 2 airtight containers while still slightly warm.
8. 8Seal and refrigerate for up to 5 days; reheat individual bites in the microwave for 45–60 seconds before serving.