High-Protein Sausage, Spinach and Cheddar Egg Bites
Sausage, Spinach and Cheddar Egg Bites
These meal prep friendly high protein egg bites are a slam dunk for your on-the-go morning routine! I have made these countless times for clients and myself. An elite combo: sausage and cheese amped up with cottage cheese for added protein and spinach for some greens! Do yourself a favor and make a batch!
Ingredients :
1 tablespoon extra-virgin olive oil
½ lb ground breakfast sausage
4 oz fresh spinach
Nonstick cooking spray
6 large eggs
8 oz full fat cottage cheese (about 1 cup)
1 cup mild shredded cheddar cheese, divided
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
3 cups of water for the water bath
Method:
1. Preheat the oven to 400F and lightly spray a silicon muffin pan with non-stick cooking spray. Set the muffin pan on top of a rimmed sheet tray and set aside.
2. Heat a skillet on medium-high and add the olive oil. Once hot, add the breakfast sausage and cook until no longer pink, around 5-7 minutes, breaking up the sausage with the back of a sturdy spatula as you go.
3. Transfer the fresh spinach leaves to a microwave safe bowl and heat uncovered for 1 minute or until wilted. Roll the spinach in a paper towel and squeeze out any excess moisture.
4. Distribute the spinach evenly amongst the muffin cups (about 1 teaspoon each) then repeat with the breakfast sausage (about 1 heaping tablespoon) and set aside.
5. In a blender, combine the eggs, cottage cheese, ½ cup of shredded cheddar, salt and pepper. Pulse until well combined.
6. Pour the egg mixture into the muffin cups leaving a little room for the remaining cheddar cheese in the next step. Top with the remaining ½ cup of shredded cheddar cheese.
7. To the rimmed sheet tray framing the muffin pan, pour 3 cups of water and carefully transfer to the middle rack of the oven. Bake for 25 minutes or until the eggs are just set. Allow to cool for 10 minutes before removing the egg bites from the muffin pan.
notes:
Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.
Reheat in the microwave for 30 seconds from thawed or 1 minute from frozen.
High Protein Sausage, Spinach and Cheddar Egg Bites
Ingredients
Instructions
- Preheat the oven to 400F and lightly spray a silicon muffin pan with non-stick cooking spray. Set the muffin pan on top of a rimmed sheet tray and set aside.
- Heat a skillet on medium-high and add the olive oil. Once hot, add the breakfast sausage and cook until no longer pink, around 5-7 minutes, breaking up the sausage with the back of a sturdy spatula as you go.
- Transfer the fresh spinach leaves to a microwave safe bowl and heat uncovered for 1 minute or until wilted. Roll the spinach in a paper towel and squeeze out any excess moisture.
- Distribute the spinach evenly amongst the muffin cups (about 1 teaspoon each) then repeat with the breakfast sausage (about 1 heaping tablespoon) and set aside.
- In a blender, combine the eggs, cottage cheese, ½ cup of shredded cheddar, salt and pepper. Pulse until well combined.
- Pour the egg mixture into the muffin cups leaving a little room for the remaining cheddar cheese in the next step. Top with the remaining ½ cup of shredded cheddar cheese.
- To the rimmed sheet tray framing the muffin pan, pour 3 cups of water and carefully transfer to the middle rack of the oven. Bake for 25 minutes or until the eggs are just set. Allow to cool for 10 minutes before removing the egg bites from the muffin pan.
Notes
- Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for 30 seconds from thawed or 1 minute from frozen.