CHEESY SPINACH AND PIMENTO EGG BITES
5 large eggs
½ teaspoon salt
½ teaspoon black pepper
½ cup cottage cheese
1 cup Jarlsberg or good quality Swiss cheese, shredded
1 cup baby spinach leaves, chopped
1, 4 ounce jar chopped pimentos, drained
Preheat oven to 300 degrees.
Beat the eggs in a medium size bowl. Add the salt, pepper, cottage cheese, shredded cheese, spinach, and pimentos to the bowl and mix until well combined.
Spray a 2 ½” muffin tin liberally with non-stick spray.
Using a measuring cup, ladle the egg mixture into each muffin hole almost to the top. This recipe will make 9, 2 ½” egg bites.
Place the muffin tin into a 9” x 13” pan and pour boiling water into the baking dish around the muffin tin, being careful not to get any water into the muffin tin. If the muffin tin doesn’t fit comfortably, you can balance it diagonally in the pan. The water bath (and low oven temp) is extremely important in getting the creamy texture in the center of the egg bites.
Bake for 40 minutes or until a knife inserted in the center comes out clean. Let sit for 5 minutes to set. Gently loosen the bites by running a knife around the edge of each one. Place a cutting board on top of the muffin tin and flip, holding the muffin tin and cutting board together. Gently bang the upside-down tin on the cutting board and lift. The egg bites should easily come out.
If they don’t get all gobbled up, they last in the fridge for a week or can be frozen. Just reheat in the microwave.
Note – you can also use a muffin tin with larger holes, but you will need to increase the cook time to closer to 1 hour.