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Sundried Tomato and Spinach Egg Bites

Print Recipe
A plate of baked egg muffins with spinach and diced vegetables, stacked in a pile with one missing a bite, on a white surface with a striped cloth nearby.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 7 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped sun-dried tomatoes (oil-packed or
  • rehydrated)
  • 1/2 cup chopped fresh spinach
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning

Instructions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners for easy release.
  • Blend base: In a blender, combine eggs and cottage cheese. Blend until smooth and frothy (about 20–30 seconds).
  • Stir in mix-ins: Pour the egg mixture into a bowl. Stir in chopped sun-dried tomatoes, spinach, Parmesan, salt, pepper, garlic powder and Italian seasoning.
  • Pour into muffin tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean.
  • Cool slightly, then remove from tin and serve warm or store in the fridge for up to 5 days. They also freeze well.
Servings: 12 egg bites
Calories: 75kcal