Name: Spinach and cottage cheese egg bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 1/4 lb egg whites; 3 cups 2% cottage cheese; 8 oz fresh spinach, chopped; 1 tbsp olive oil cooking spray; 1 1/4 tsp salt; 1 3/4 tsp black pepper; 1 1/4 tsp garlic powder; 12 slices whole-wheat bread

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 350°F. Coat 24 wells across two 12-well muffin tins generously with cooking spray. Place a large skillet over medium heat and cook the chopped spinach in batches until just wilted, about 3 minutes. Remove from heat and let cool briefly.
Transfer the wilted spinach to a clean kitchen towel or a fine-mesh strainer and squeeze or press very firmly until the spinach is very dry. Fluff the dry spinach and divide it evenly among the 24 prepared muffin wells.
In a blender, combine half of the egg whites, cottage cheese, salt, pepper, and garlic powder. Blend on high until smooth and pour into a large pitcher. Repeat with the remaining half of the same ingredients, then stir both batches together in the pitcher.
Pour the egg mixture from the pitcher over the spinach in the muffin wells, filling each about three quarters of the way. Place the tins on the middle and upper-middle racks. Bake for 22 to 25 minutes, swapping the tin positions halfway through, until the centers are set. Done when centers spring back lightly when pressed, 160°F.
Remove the muffin tins from the oven and let the bites cool for 5 minutes. While the bites rest, toast the whole-wheat bread slices. Use a thin knife to loosen the edges of the bites and lift them out. Serve 6 warm bites per person with the slices of toast.

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Instructions

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