Equipment: 

• Nonstick Muffin Pan.
• Vitamix Blender.
• Steamer Basket.

Ingredients: 

• 6 large eggs : The foundation of the recipe!
• ¾ cup whole milk cottage cheese : The secret to a rich, custardy texture and cheesy flavor, plus an extra boost of protein.
• ¼ teaspoon sea salt : Enhances all the flavors.
• Freshly ground black pepper : Adds a touch of heat and depth.
• 3 cups fresh spinach (about 3 ounces) : Brings color and an earthy taste. You can also use frozen spinach if that’s what you have on hand.
• ½ cup diced roasted red bell pepper (about 1 pepper) : Use homemade or jarred for convenience.
• ½ cup chopped green onions (about 2 green onions) : Adds a mild, savory bite.
• Extra-virgin olive oil : To grease the pan and prevent sticking.

Instructions : 

1. Blend the egg mixture : Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend until smooth. Set aside while you prep the vegetables.
2. Prepare the veggies : Steam the spinach for about a minute until wilted. Then, transfer it to a strainer and squeeze out as much excess water as possible. Roughly chop it. Dice the roasted red peppers and chop the green onions. Combine them with the spinach in a bowl, setting aside ¼ cup of the mixture for topping.
3. Assemble the egg bites : Grease a nonstick muffin tin with olive oil or cooking spray. Evenly distribute the vegetable mixture (except the reserved ¼ cup) into the muffin cups. Pour the blended egg mixture over the veggies, filling each cup about ¾ full. Sprinkle the reserved vegetables on top.
4. Bake : Place the muffin tin in a 350°F oven and bake for 18 to 22 minutes, or until the eggs are set. Let them cool in the pan for 5 minutes before serving.