Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spinach and Goat Cheese Egg Bites
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 93
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 116 mg
- Sodium
- 158 mg
These egg bites are light but filling and great to meal-prep for breakfast (or a snack) throughout the week. Feel free to change the greens and herbs to shake up the basic formula — try baby kale or arugula instead of spinach, or basil or cilantro instead of the parsley. Crumbled feta would be a good swap for goat cheese as well.
- Level: Intermediate
- Total: 1 hr
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 93
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 116 mg
- Sodium
- 158 mg
Ingredients
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Directions
- Position a rack in the middle of the oven and preheat to 325 degrees F. Bring a kettle of water to boil. Spray a standard 12-cup muffin tin with cooking spray.
- Combine the eggs, cottage cheese, spinach, parsley, Parmesan, scallions, a pinch of salt and several grinds of pepper in a blender. Blend on high speed until completely smooth and uniform in color, 30 to 40 seconds.
- Place the muffin tin on a rimmed baking sheet. Pour the egg batter into the muffin cups, filling them up to about 1/2 inch from the top. Give a stir to the batter in each muffin cup to keep it an even thickness. Sprinkle the goat cheese on top and lightly swirl it into the batter. Cover the pan with foil or another baking sheet.
- Place the baking sheet on the middle rack of the oven. Pour the boiling water into the baking sheet to reach about 1/2 inch up the sides of the muffin tin. Bake until the egg mixture is set in the middle with no wobbles, 30 to 35 minutes. Turn off the oven and let the egg bites rest in the oven with the door ajar 10 minutes. Transfer to a rack to cool completely before unmolding. (Use an offset spatula or paring knife to loosen the sides, if needed.)
