2 (10-ounce) packages frozen chopped spinach, thawed
6 large eggs
2 cups cottage cheese (16 ounces)
¼ cup grated Parmesan
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
Olive oil, for greasing
Step 1
Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.
Step 2
With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the eggs, cottage cheese, and Parmesan. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.
Step 3
Fill each muffin tin cup 2/3 full with the spinach mixture and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp pairing knife around the edges of each cup to help release the bites.
Step 4
These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.
Serve with hot sauce (Sriracha, Tabasco, or Harissa) or marinara on the side.