Ingredients:

  • 6 large eggs
  • 1 cup cottage cheese (225g)
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 pinch ground nutmeg
  • 1 cup sharp cheddar cheese, shredded (115g)
  • 1/2 cup cooked bacon bits (75g)
  • 1 cup fresh baby spinach, finely chopped (30g)
  • 1/4 cup red bell pepper, finely diced (40g)

Instructions:

  1. Preheat your oven to 175°C (350°F). Place the eggs, cottage cheese, salt, pepper, and nutmeg into a high-speed blender. Blend on high for 30–45 seconds until the mixture is uniform and a frothy foam forms on top.
  2. Generously grease a standard 12-cup non-stick muffin tin with avocado oil or butter.
  3. Distribute the shredded cheddar cheese, chopped spinach, diced red peppers, and cooked bacon bits evenly across the 12 muffin cups.
  4. Pour the blended egg mixture over the mix-ins in each cup, filling them approximately 3/4 of the way full.
  5. Bake in the center rack of the oven for 25 minutes or until the egg bites are set and the edges are slightly golden.