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egg bites

Green Chile Cheddar Egg Bites

Eggs blended with cottage cheese, cumin and smoked paprika, baked in a muffin tin with roasted poblano, jalapeno, spinach and sharp cheddar. 12 bites, about 17g protein per two.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American, Southwestern
Calories: 240
Ingredients Method

Ingredients
  

Vegetables
  • 1 large poblano pepper
  • 1 jalapeno seeded and minced
  • 2 scallions thinly sliced
  • 1 cup baby spinach chopped
  • 1 tbsp butter softened, for the tin
Egg mix
  • 10 large pasture-raised eggs
  • 1/2 cup full-fat cottage cheese
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Cheese
  • 1 cup sharp cheddar grated from the block

Method
 

  1. Heat the broiler. Broil the poblano on a small tray 8 to 10 minutes, turning, until blistered all over. Cover it with a bowl for 5 minutes, then peel, seed and chop it.
  2. Heat the oven to 350 degrees. Butter a 12-cup muffin tin generously, or line it with parchment cups.
  3. Blend the eggs, cottage cheese, cumin, garlic powder, smoked paprika, salt and pepper until completely smooth, about 30 seconds.
  4. Divide the poblano, jalapeno, scallions, spinach and half the cheddar among the cups. Pour the egg mix over, filling each cup about three quarters full. Top with the rest of the cheddar.
  5. Bake 20 to 22 minutes until puffed, set in the center and lightly golden.
  6. Cool 5 minutes, then run a thin knife around each bite and lift out. Serve warm, or cool completely and refrigerate.