Spinach Feta Egg Bites

These Spinach Feta Egg Bites are savory, creamy, delicious and a wonderfully convenient protein-packed breakfast - great for meal prep!

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 85kcal

Author: Lindsey

Preheat oven to 350°F. Lightly spray a muffin pan with oil/ nonstick spray and set aside.
To a blender pitcher, add eggs, cottage cheese, and seasonings. Blend on medium to high speed for 1-2 minutes, or until smooth.
9 large eggs, 1 cup cottage cheese, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder
Pour the egg mixture into the prepared muffin pan.
Add chopped fresh spinach on top of each egg cup.
1 cup fresh spinach
Then add feta crumbles on top of the spinach.
1/2 cup feta cheese crumbles
Next, use a fork to gently poke some of the spinach and feta into the egg mixture.
Place this ready muffin pan onto a sheet pan (one that has a lip), then fill the sheet pan halfway with water. This is a water bath which helps create the best texture for perfect egg bites.
Bake on the middle rack for 25-30 minutes. If using the water bath, you shouldn't notice too much if any browning, but the egg bites won't be jiggly.
Let cool in the pan for five minutes, then enjoy! If meal prepping, finish cooling on a baking rack, then store in an airtight container in the fridge for up to 4 days.