Ingredients:

  • 8 large eggs
  • 1 cup full-fat cottage cheese
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 2 cups fresh baby spinach
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Place a skillet over medium heat. Toss in the chopped spinach with a tiny splash of water and cook for 60 seconds until wilted. Transfer the spinach to a paper towel and squeeze out every drop of excess liquid.
  2. Add the eggs, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on medium-high for 20-30 seconds until the mixture is completely smooth and slightly frothy.
  3. Preheat your oven to 325°F (165°C). Lightly grease a 12-cup muffin tin. Divide the squeezed spinach and shredded cheese equally among the 12 cups.
  4. Pour the blended egg mixture over the fillings in each cup, filling them approximately 3/4 of the way full. Bake for 25 minutes or until the eggs are set and springy to the touch.