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!
Add eggs, cottage cheese, cream and salt to blender and blend for 30 seconds or until smooth
Add chopped peppers and spinach to egg mixture
Carefully pour into muffin tins until just a little less than full
Bake for 20 minutes until eggs are set
Remove and let cool slightly before serving
How to remove the egg bites from the muffin tin? Use a knife to gently loosen the edges before removing from the tin.
Leftovers? Store egg bites in a sealed container in the fridge for up to 5 days. Reheat in the microwave for 30 seconds.
Freeze egg muffins? Store in an airtight container and freeze. Defrost and then reheat in the microwave for 30 seconds or in the oven. You can also microwave from frozen.
Substitute ingredients? Instead of peppers (capsicum) and spinach, try leftover ham, cooked bacon bits, diced or cherry tomatoes, chopped asparagus, zucchini, mushroom or scallions, cheeses like feta, cheddar, mozzarella.