Ingredients:

  • 6 large eggs
  • 1 cup cottage cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease a 12-cup muffin tin with non-stick spray or use silicone liners.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups chopped spinach and cook until wilted, about 2 minutes.
  3. Transfer the cooked spinach to a paper towel or fine-mesh strainer and squeeze out as much excess liquid as possible.
  4. Place 6 large eggs, 1 cup cottage cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder into a blender. Process on high for 20–30 seconds until the mixture is completely smooth and slightly frothy.
  5. Divide the squeezed spinach and 1/2 cup crumbled feta cheese evenly among the 12 greased muffin cups.
  6. Pour the blended egg mixture over the fillings, filling each cup about 3/4 of the way to the top.
  7. Bake for 20–25 minutes until the tops are set, slightly golden, and the centers reach an internal temperature of 160°F (71°C).
  8. Let the egg bites cool in the pan for 5 minutes before removing.