High Protein Egg Bites Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			4 large eggs 1 cup egg whites 1 cup cottage cheese 1/2 teaspoon fine sea salt 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped 1 large handful fresh baby spinach, roughly chopped 1/3 cup julienned fresh basil leaves crumbled feta and black pepper, for topping
			Heat oven to 350°F. Place 12 muffin cups in muffin pan. Blend. Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Add in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Pour the mixture evenly into the 12 muffin cups. Top each cup with a sprinkle of feta and a twist of black pepper, if desired. Bake. Bake for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Transfer the pan to a wire baking rack to cool for at least 5 minutes. (The egg bites will deflate slightly once they are out of the oven.) Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.