Baked Egg Bites with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg Bites with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Egg Bites with Spinach and Feta

Whisked eggs and cottage cheese baked into velvety bites with sautéed spinach and tangy feta crumbles.

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NUTRITION

363kcal
Protein
43.5g
Fat
16.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup baby spinach

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Lightly grease a silicone muffin tin with the extra virgin olive oil to ensure the bites release easily.

  • 2

    Place a small skillet over medium heat. Add the baby spinach and a splash of water, sautéing for 1-2 minutes until just wilted. Remove from heat and squeeze out any excess liquid to prevent soggy egg bites.

  • 3

    In a high-speed blender, combine the whole eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder. Blend on high for 30 seconds until the mixture is completely smooth and aerated.

  • 4

    Roughly chop the sautéed spinach and divide it evenly among 6 to 8 muffin cups. Sprinkle the crumbled feta cheese over the spinach.

  • 5

    Pour the egg mixture into the muffin cups, filling each about three-quarters of the way to the top.

  • 6

    Place the muffin tin on the middle rack of the oven. Bake for 20-25 minutes, or until the egg bites are set in the center and slightly firm to the touch.

  • 7

    Allow the bites to cool in the tin for 5 minutes before gently popping them out. Serve warm or store in the fridge for a quick grab-and-go meal.

Baked Egg Bites with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg Bites with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Egg Bites with Spinach and Feta

Whisked eggs and cottage cheese baked into velvety bites with sautéed spinach and tangy feta crumbles.

NUTRITION

363kcal
Protein
43.5g
Fat
16.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup baby spinach

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Lightly grease a silicone muffin tin with the extra virgin olive oil to ensure the bites release easily.

  • 2

    Place a small skillet over medium heat. Add the baby spinach and a splash of water, sautéing for 1-2 minutes until just wilted. Remove from heat and squeeze out any excess liquid to prevent soggy egg bites.

  • 3

    In a high-speed blender, combine the whole eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder. Blend on high for 30 seconds until the mixture is completely smooth and aerated.

  • 4

    Roughly chop the sautéed spinach and divide it evenly among 6 to 8 muffin cups. Sprinkle the crumbled feta cheese over the spinach.

  • 5

    Pour the egg mixture into the muffin cups, filling each about three-quarters of the way to the top.

  • 6

    Place the muffin tin on the middle rack of the oven. Bake for 20-25 minutes, or until the egg bites are set in the center and slightly firm to the touch.

  • 7

    Allow the bites to cool in the tin for 5 minutes before gently popping them out. Serve warm or store in the fridge for a quick grab-and-go meal.