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These tender egg bites with cottage cheese and spinach are a healthy, protein-rich breakfast option that is much better than the Starbucks version. They are incredibly moist thanks to a special oven-steaming hack and are perfect for weekend meal prep.
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Prepare a water tray on the bottom rack and preheat oven to 350°F. → Chop the vegetables and crumble the feta cheese. → Blend eggs, cottage cheese, and seasonings until smooth. → Divide fillings into a greased muffin tin and pour egg mixture on top. → Bake for 25 minutes and cool before serving.
Prepare a water tray on the bottom rack and preheat oven to 350°F. → Chop the vegetables and crumble the feta cheese. → Blend eggs, cottage cheese, and seasonings until smooth. → Divide fillings into a greased muffin tin and pour egg mixture on top. → Bake for 25 minutes and cool before serving.
These tender egg bites with cottage cheese and spinach are a healthy, protein-rich breakfast option that is much better than the Starbucks version. They are incredibly moist thanks to a special oven-steaming hack and are perfect for weekend meal prep.
Prepare a water bath by filling a 9x13 inch pan halfway with water and placing it on the bottom rack of the oven. This creates steam for tender egg bites.
Preheat the oven to 350°F (177°C).
Chop the baby spinach and dice the red bell pepper into small pieces.
Crumble the feta cheese. Using feta from a block instead of pre-crumbled provides better flavor and texture.
Prepare a 12-cup muffin pan. Use silicone liners if available for easy removal, and spray the cups or liners generously with cooking spray.
The water bath hack is essential for achieving a soft, non-rubbery texture similar to sous-vide egg bites.
Cottage cheese adds a massive protein boost (28g per cup) and creates a creamy consistency.
Avoid adding extra salt to the egg mixture, as cottage cheese and feta are already naturally salty.
Muffin pan quality matters; older pans might cause sticking, so silicone liners are highly recommended.
Egg bites can be stored in an airtight container in the fridge for 4 to 5 days.
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