Cottage Cheese Egg Bites

Ingredients

• 6 large (300g) eggs
• 1 cup (225g) 2% cottage cheese
• 1/2 cup (55g) shredded Monterey Jack or Gruyère cheese
• 1 cup (30g) chopped fresh spinach
• 1/2 cup (75g) diced jarred roasted red pepper, patted dry
• 1/2 tsp (1.5g) garlic powder
• 1/8 tsp salt
• 1/4 tsp black pepper
• Olive oil spray, for the pan

Instructions

1. Preheat oven to 300°F. Lightly coat a 12-cup silicone egg bite mold or muffin tin with olive oil spray.
2. Place a baking dish on the lower rack and fill it with about 1 inch of hot water. This steams the oven and gives the bites their soft, custardy texture.
3. Add the eggs, cottage cheese, shredded cheese, garlic powder, salt, and pepper to a blender. Blend until completely smooth, about 30 seconds.
4. Divide the spinach and roasted red pepper evenly among the cups.
5. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
6. Bake on the middle rack for 25-30 minutes, until the centers are just set and no longer jiggle.
7. Let cool for 5-10 minutes before removing from the mold. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for 30-45 seconds.

Notes

• Why it’s diabetes-friendly: Eggs and cottage cheese provide plenty of protein with very little carbohydrate, so these have minimal impact on blood sugar and keep you full through the morning.
• Serving size is 2 bites.
• Cottage cheese is naturally high in sodium. Use a low-sodium or “no salt added” brand to cut sodium further.
• Swap the vegetables freely: sautéed mushrooms, sun-dried tomatoes, or diced turkey bacon all work well.
• Have a sous vide? Try the Simple Sous Vide Cottage Cheese Egg Bites, made with just eggs, cottage cheese, and chives in small mason jars.