Total Time45 minutesPrep Time5 minutesCook Time40 minutes
Rating(0)CommentsRead comments
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill…
Total Time45 minutesPrep Time5 minutesCook Time40 minutes
Rating(0)CommentsRead comments
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.
Featured in: These Easy Egg Bites Are the Best Grab-and-Go Breakfast
or to save this recipe.
Yield:12 egg bites
- Olive oil, for greasing
- 2(10-ounce) packages frozen chopped spinach, thawed
- 4scallions, thinly sliced crosswise
- 6large eggs
- 2cups/16 ounces cottage cheese
- ¼cup grated Parmesan
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
- 6tablespoons all-purpose flour
- 1teaspoon baking powder
Nutritional analysis per serving (12 servings)
127 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan. 1.
Step 2
With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated. 1.
Step 3
Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp pairing knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.) 1.
Step 4
These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.
Private Notes
Leave a Private Comment on this recipe and see it here.
0 user ratings
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.
or to save this recipe.