Spinach cottage cheese egg bites

Ingredients

• 4Large egg
• 150 gPasteurized liquid egg whites
• 240 g2% cottage cheese
• 90 gBaby spinach — finely chopped
• 5 gOlive oil — for the muffin tin
• 0.3 gGround black pepper

Steps

1. 1

   Prepare the tin

   Heat the oven to 350°F / 180°C. Brush 9 standard muffin wells with the oil. For a larger batch, use another tin rather than filling the wells deeper.

2. 2

   Mix the eggs

   Whisk the eggs and egg whites until combined. Stir in the cottage cheese, chopped spinach and pepper. Break up any large clumps of spinach.

3. 3

   Bake until set

   Divide the mixture evenly among the prepared wells, keeping them no more than three-quarters full. Bake for 20–25 minutes, until the centers are fully set and reach 160°F / 71°C.

4. 4

   Cool and portion

   Rest in the tin for 5 minutes, then loosen the edges with a spatula. Three bites make one base serving.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Freeze cooled bites separately, then store together for up to 2 months. Thaw in the fridge and reheat thoroughly.