Smooth, creamy Spinach and Red Pepper Egg Bites baked to perfection, are incredibly versatile. Use this speedy recipe for a festive brunch, a healthy grab and go breakfast or for using up those holiday leftovers. Egg muffin cups are low-carb, keto friendly and gluten-free…so dig in!
Ingredients
8 large eggs
3/4 cup cottage cheese full fat
1/4 cup heavy cream
1/2 teaspoon salt
1 cup jarred roasted red peppers chopped
1 cup spinach chopped
Instructions:
1-Grease muffin tin with avocado oil or coconut oil
2-Preheat oven to 350F (180c)
3-Add eggs, cottage cheese, cream and salt to blender and blend for 30 seconds or until smooth
4-Add chopped peppers and spinach to egg mixture
5-Carefully pour into muffin tins until just a little less than full
6-Bake for 20 minutes until eggs are set
7-Remove and let cool slightly before serving