These make-ahead egg bites are baked with moisture to give them a creamy, soufflé like consistency. Eat them straightup or with a slice of avocado. Great for an on-the-go breakfast! There's nothing better than using CT farm-fresh eggs from Soffer Farms in Branford, CT - available at The Apple Barrel Farm Market.
1 tbspn extra-virgin olive oil
1-1/2 cups sliced cremini or portabella mushrooms
3 cups packed baby spinach
1/2 tspn kosher salt, divided
1/2 tspn black pepper
8 large eggs
3/4 cup cottage cheese
1/4 cup shredded Swiss cheese
Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with cooking spray; place on top of a large rimmed baking sheet.
- Heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute. Stir in 1/4 teaspoon salt. Remove from heat and let cool for 5 minutes.
- Transfer the spinach mixture to a food processor; pulse until the vegetables are very finely chopped. Divide the mixture evenly among the prepared muffin cups, about 1 tablespoon each. Wipe the food processor clean.
- Add eggs, cottage cheese, pepper and the remaining 1/4 teaspoon salt to the food processor. Process on medium speed until smooth, about 20 seconds. Add Swiss cheese and pulse a few more times to incorporate. Divide the mixture among the muffin cups, about 1/4 cup each.
- Bring 2 cups water to a boil. Transfer the baking sheet to the oven and carefully pour the boiling water onto the baking sheet around the muffin pan. Bake until the eggs are set, about 25 minutes. Let cool for 5 minutes before removing from the pan.