Mediterranean Egg Bites

Ingredients

• 5 eggs

• 30 tbsp egg whites

• 1 cup low fat cottage cheese

• ¾ cup crumbled feta

• 1 cup spinach, chopped

• ⅓ cup oil packed sundried tomatoes, rinsed and chopped

• 1 tsp oregano

• ½ tsp sea salt

Instructions

1. Preheat the oven to 350ºF.

2. Blend eggs, egg whites, cottage cheese, oregano, and sea salt in a high-speed blender until smooth. Alternatively, mix in a large measuring cup and use an immersion blender.

3. Grease a muffin tin with avocado oil spray. Evenly distribute the chopped spinach, sundried tomatoes, and feta among the wells. Pour the egg mixture over the fillings. If using a 12-well tin, work in two batches—this recipe makes 20 egg bites.

4. For a sous vide-style texture, place the muffin tin on a baking sheet. If using silicone liners, arrange them directly on the baking sheet. Pour water onto the baking sheet until it touches each well. Bake for 20–30 minutes, until set. Let cool before removing from the tin.

5. Store in the fridge for up to a week. Freeze the last two servings and transfer them to the fridge the night before eating. To reheat, microwave with a splash of water for 1 minute or bake at 350ºF for 15 minutes with a splash of water.

Makes: 20 egg bites (4=1 serving) Time: 45 minutes Calories: 244 Protein: 26g Carbs: 8g Fat: 12g