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 ourย 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 350ยฐF 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 ยผ 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.
