Mini Egg Bites

Makes 12 egg muffins

Nutrition per egg muffin– calories: 113, fat: 7g (saturated fat: 3g), carbohydrates: 3g, protein: 9g, fiber: 1g, sugar: 2g, sodium: 152mg

It’s important to use a nonstick muffin tin for this recipe otherwise, the egg mixture will stick. You can also use a greased 8 x 8 baking dish. The beauty of this recipe is that it can be easily customized. Use whatever vegetables and cheeses appeal to you (you will need about 1½ cups of cooked vegetables.)

• Non-stick cooking spray

• 1 tablespoon extra-virgin olive oil

• 8 ounces crimini mushrooms,  finely chopped 

• 1 shallot, finely diced, about ½ cup  (or onion)

• Kosher salt 

• 4 cups roughly chopped baby spinach 

• 8 large eggs

• 1 cup low-fat cottage cheese

• ½ cup water 

• 3 ounces Gruyere cheese, grated  (¾ cup) 

Adjust oven rack to middle position and heat to 350 degrees. Generously spray 12-cup nonstick muffin tins or 8 x 8 baking dish.  

Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the mushrooms and shallots and ½ teaspoon salt and cook, stirring occasionally until mushrooms have released all of the liquid and have become brown, about 5 minutes. Stir in the spinach and cook, covered until wilted for about 2 more minutes. Spoon about 1 tablespoon of filling into each muffin tin or spread it evenly over the baking tray.  

Combine eggs, cottage cheese, water, and 1 teaspoon salt in a blender. Blend until smooth, about 30 seconds. Pour mixture over vegetables and then top the egg mixture with a portion of cheese. 

Place a baking sheet on the oven rack. Set pan on rimmed baking sheet. Add 1½ cups water to the sheet and bake until eggs are fully set, 25 minutes for the muffins, and about 40 minutes for the baking dish (the eggs should be a bit set in the center of the baking dish). 

Remove the muffin tin or baking dish from the oven. Turn off the heat and allow the baking sheet to cool before removing it from the oven. 

Let the muffins cool for at least 10 minutes before removing them from the fins. (Even longer is better.) To remove, run a knife (preferably plastic) around the edges of the egg bites to help loosen them. Use an offset spatula to nudge them out of the tins.