Ingredients:

  • 6 large eggs (approx. 300g)
  • 1 cup full-fat cottage cheese (225g)
  • 0.5 cup shredded Gruyère cheese (50g)
  • 0.5 teaspoon sea salt (2.5g)
  • 0.25 teaspoon cracked black pepper (1.25g)
  • 0.5 teaspoon garlic powder (1.25g)
  • 0.5 cup fresh baby spinach, finely chopped (30g)
  • 0.25 cup oil-packed sun-dried tomatoes, drained and chopped (40g)
  • 0.25 cup crumbled feta cheese (35g)
  • 1 tablespoon fresh chives, finely minced (4g)

Instructions:

  1. Preheat your oven to 300°F (150°C). Place a 12-cup silicone muffin tin onto a sturdy baking sheet and lightly spray with non-stick olive oil spray.
  2. Add eggs, cottage cheese, shredded Gruyère, salt, pepper, and garlic powder to a blender. Process for 30 seconds until the mixture is completely smooth and slightly frothy.
  3. In a small mixing bowl, toss together the chopped spinach, sun-dried tomatoes, and crumbled feta cheese.
  4. Evenly distribute the spinach and feta mixture into the bottom of the 12 muffin cups. Pour the blended egg mixture over the top, filling each cup about 3/4 full.
  5. Place a small pan of hot water on the bottom rack of the oven to create steam. Place the egg bites on the middle rack.
  6. Bake for 22–25 minutes. The centers should be just set and slightly jiggling, while the edges remain pale gold.
  7. Let the bites sit in the tin for 5 minutes to settle, then gently pop them out of the silicone mold.