Spinach feta cottage cheese egg bites

Serves 6 · 12 min prep · 25 min cook

Ingredients

• 1 cup low-fat cottage cheese
• 6 large eggs
• 2 cups baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup shredded mozzarella
• 2 green onions, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• for muffin tin olive oil or nonstick spray

Instructions

1. 1Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin with olive oil or nonstick spray, including the rims so the bites release cleanly.
2. 2Add the cottage cheese and eggs to a blender. Blend on high until completely smooth and slightly frothy, 20 to 30 seconds; this gives the bites a silky Starbucks-style texture.
3. 3Pour the blended mixture into a large bowl. Fold in the chopped spinach, feta, mozzarella, green onions, garlic powder, salt, and pepper until evenly distributed.
4. 4Divide the mixture evenly among the 12 muffin cups, filling each three-quarters full. The spinach will peek out; gently press any tall leaves down so they do not burn.
5. 5Bake on the center rack until the centers are set, puffed, and lightly golden at the edges, 22 to 26 minutes. A toothpick inserted in the center should come out clean.
6. 6Cool in the pan for 5 minutes; the bites will deflate slightly. Run a thin knife each edge and lift out onto a wire rack.
7. 7Serve two warm bites per person right away, or cool completely and refrigerate in an airtight container up to 4 days. Reheat in the microwave 30 to 45 seconds or in a 300°F oven for 8 minutes.
8. 8Optional finish: drizzle with hot honey or a spoon of salsa verde just before eating for extra brightness.