EGG BITES WITH ANDOUILLE & SPINACH
Servings
Makes 12 Egg Bites
Total time
45
minutesThese fluffy, bite-sized, protein-rich treats are a blend of creamy eggs, vibrant spinach, smoky andouille and our Brunch Blend. A burst of color from roasted red peppers makes for a lovely, crowd-pleasing platter. Baked to perfection in individual a muffin tin, egg bites are a convenient and elegant way to enjoy a healthy and satisfying start to the day.
Ingredients
6 large eggs
1/4 cup cottage cheese
1 tsp salt
1 Tbl Brunch Blend
3 cups fresh spinach, steamed and squeezed
1 roasted red bell pepper (from a jar), minced
1/2 cup diced andouille
1 cup grated Gruyere cheese
2 scallions, slivered
Instructions
- Preheat the oven to 350°F and spray a 12 compartment muffin tin with nonstick spray.
- In a blender, blend the eggs, cottage cheese, salt and Brunch Blend until smooth.
- Place the spinach in a microwave-safe bowl and microwave on high for 1 minute or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop. Stir in the slivered scallion and minced roasted red bell pepper. Remove 1/4 cup of the vegetable mixture and set aside.
- Evenly divide the spinach mixture, chopped andouille and grated Gruyere cheese amongst the muffin compartments. Divide the egg mixture amongst the muffin compartments. Evenly sprinkle the reserved ¼ cup vegetables on top.
- Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.
