High Protein Egg Bites (Print Version)

# Ingredients:

→ Base Ingredients

01 - 8 large eggs

02 - 1 cup cottage cheese

03 - 1/2 teaspoon fine sea salt

→ Mix-ins

04 - 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped

05 - 1 large handful fresh baby spinach, roughly chopped

06 - 1/3 cup julienned fresh basil leaves

→ Toppings

07 - Crumbled feta cheese

08 - Fresh ground black pepper

# Instructions:

01 - Preheat oven to 350°F. Thoroughly spray a 12-cup muffin pan with cooking spray.

02 - Blend eggs, cottage cheese, and salt until smooth. Stir in sun-dried tomatoes, spinach, and basil by hand until well combined.

03 - Pour or scoop mixture evenly into prepared muffin cups. Top each with crumbled feta and black pepper if desired.

04 - Bake for 20-22 minutes until puffy and slightly firm in the center. Let cool on wire rack for at least 5 minutes (they will deflate slightly).

# Notes:

01 - These protein-rich egg bites can be stored in the refrigerator for up to 5 days.

02 - Protein content is calculated using full-fat cottage cheese and feta.

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