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Spinach, Feta and Tomato Egg Bites

The sale price of the suggested sous vide appliance from the America’s Test Kitchen’s email had me ready to one click, but then I put in some thought. What did I really want to make sous vide? The egg bites from Starbucks. Could I make them for less, some other way, minus the required accoutrements of sous vide cooking? Most definitely. I ordered a two pack silicon muffin tin and the rest is history.

I wanted something lower calorie, high protein, and full of veggies. Frozen spinach is a boon for this; since its pre-wilted, you know the exact amount you’re working with from the get-go. To be completely honest, the red onion, tomato and feta was what I had on hand and I knew it would work, but you sub in the cheese and veggies you want. Bacon, sausage, or even shredded chicken could further up the protein. I will, in future, use this as a loose guideline to make egg bites with what I have on hand (though its a fantastic way to get greens in, so I doubt I’ll swap the spinach).

If you swap out the feta, keep in mind that you might need to add an additional sprinkle of salt somewhere. Feta and the hard Italian cheeses are the saltiest – goat a notch under – but mozzarella, Monterey Jack and mild cheddars will definitely require extra salt.

Spinach, Feta and Tomato Egg Bites

Makes 24 

16 oz. liquid egg whites (one small carton)

2 large eggs

1 c.  cottage cheese

1/2 tsp. kosher salt

1 tbsp. olive oil

1/2 a red onion, finely diced

16 oz. frozen chopped spinach, thawed and squeezed dry

1-2 c. cherry tomatoes, halved or quartered depending on size

6 oz. crumbled feta or goat

  1. Preheat oven to 325 degrees. Combine egg whites, eggs, cottage cheese and salt in a blender cup. Blend until smooth.
  2. In a large nonstick skillet, add oil over medium heat. Add onion and cook about five minutes, until softened. Add spinach and tomatoes and stir occasionally, letting cook several minutes.
  3. Remove from heat and stir in feta.
  4. Divide mixture between muffin holes. Add egg mixture over top, filling to top of cup. Place a loaf pan filled with 1-2 c. of steaming hot/boiling water and place on lower rack. Add eggs to oven on middle rack.
  5. Bake for 30-35 minutes or until set.  To freeze, place egg bites on wire rack or sheet pan (covered with silpat or waxed paper) and place in freezer. Once frozen through, combine in gallon size freezer bag. Microwave from frozen when desired.