INSTRUCTIONS

1. Preheat oven to 350°.
2. Blend eggs, cottage cheese, herbs, salt, and pepper until smooth.
3. Generously grease a muffin tin with avocado or olive oil.
4. Divide spinach and roasted veggies into each muffin slot (about one tablespoon per slot).
5. Pour egg mixture evenly into slots. Be sure to leave some room for the eggs to rise as they bake.
6. Top with crumbled bacon or prosciutto.
7. Bake for 20 minutes or until eggs are thoroughly cooked.
8. Serve and enjoy!

NOTES:

• This recipe is Slow-Carb Diet friendly since the only dairy included is cottage cheese. For vegetarians, simply skip the meat or use vegan bacon.
• Feel free to use any vegetables you have on hand. Spinach, broccoli, mushrooms, asparagus and roasted peppers are all great options. Enjoy experimenting!
• You can also use any seasonings or herbs you like. We used an Herbed Poultry blend that has rosemary, sage and thyme, though oregano, parsley, garlic powder and onion powder would work great, as well.
• Blending your cottage cheese and eggs not only saves you time, it also makes for the fluffiest egg bites. If you don’t want to have to wash your blender, you can just whisk the eggs and cottage cheese.
• Prosciutto is less thick than bacon so it gets even crispier in the oven. It won’t stay crispy inside the egg bites, but it does add flavor! Bake a few pieces in the oven at 400° for 9-12 minutes in a single layer on a baking sheet lined with parchment paper. It crumbles easily once baked, so you can sprinkle some pieces onto your egg bites before baking.
• These keep well in the refrigerator for about one week.
• To freeze, allow egg bites to cool completely, then place in a freezer safe container. Line with parchment paper to prevent sticking.

INSTRUCTIONS

1. Add all the ingredients into a blender and mix until your desired consistency then enjoy!

INSTRUCTIONS

1. Place all ingredients in a high-speed blender and blend until smooth.

1. In a small pot or deep fry pan combine the mushroom and cherry tomatoes, add salt, pepper, red pepper, and basil or Italian seasoning.
2. Pour water in the pan until the veggies are barely covered and let simmer for 20 minutes.
3. Meanwhile, spray frying pan with spray oil, fill it up with baby spinach, sprinkle on salt, pepper, garlic powder, and red pepper, and cover to let the spinach steam and wilt.
4. Remove the spinach into the serving plate.
5. Break 2 eggs into the same pan on medium high and use a spatula with holes to gently break up the egg yolks. Keep pulling the edges of the eggs toward the middle with the spatula until just before its fully cooked and plate your eggs.

Boost it: add some diced ham or cut up some turkey slices, fry them up and add into the scramble.