These 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.
Time: 45 min
Makes 12 Egg BitesRating
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Loading...| 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 |
| 1. | Preheat the oven to 350°F and spray a 12 compartment muffin tin with nonstick spray. |
| 2. | In a blender, blend the eggs, cottage cheese, salt and Brunch Blend until smooth. |
| 3. | 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. |
| 4. | 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. |
| 5. | Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan. |
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