Protein-Packed Egg Bites Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">8 large eggs</li> <li class="ingredients-single-item">150g cottage cheese (or ricotta cheese)</li> <li class="ingredients-single-item">80g Greek yogurt</li> <li class="ingredients-single-item">80g grated cheddar cheese</li> <li class="ingredients-single-item">100g cooked ham, diced small</li> <li class="ingredients-single-item">60g baby spinach, roughly chopped</li> <li class="ingredients-single-item">1 red bell pepper, finely diced</li> <li class="ingredients-single-item">2 spring onions, thinly sliced</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">1/4 tsp garlic powder</li> <li class="ingredients-single-item">Olive oil spray for muffin tin</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Blender or food processor</li> <li class="equipment-single-item">Measuring jug</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Generously spray a 12-cup muffin tin with olive oil to prevent sticking - this is crucial as eggs tend to cling to the pan even with non-stick surfaces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a blender or food processor, combine eggs, cottage cheese, and Greek yogurt. Blend until completely smooth, about 30-45 seconds. The cottage cheese adds protein while creating a silky texture, and proper blending ensures there are no lumpy bits in your final egg bites. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the egg mixture into a large mixing bowl. Fold in the grated cheddar cheese, diced ham, chopped spinach, diced red pepper, and sliced spring onions. Season with salt, pepper, and garlic powder, stirring gently to distribute ingredients evenly without incorporating too much air. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Using a measuring jug or ladle, carefully fill each muffin cup about 3/4 full with the egg mixture. Don't overfill as the egg bites will puff up during baking. Tap the tin gently on the counter a few times to remove any air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place a shallow baking dish filled with about 2.5cm (1 inch) of hot water on the bottom rack of your oven. This creates a steam bath that helps the egg bites cook gently and evenly, preventing them from drying out and creating that coveted silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake on the middle rack for 20-25 minutes, until the egg bites are set in the center and just slightly jiggly. They should be puffed up and lightly golden on top. Don't overbake or they'll become rubbery - the residual heat will continue cooking them as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from the oven and let cool in the tin for 5 minutes. Then run a small knife around the edges of each egg bite and gently lift them out. The egg bites will deflate slightly as they cool - this is completely normal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve warm, or cool completely before storing in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave for 30-60 seconds or until warmed through. </li> </ol>