Cottage Cheese Egg Bites

Ingredients

eggslarge

Veganextra-firm tofu pressed and crumbledpress first, crumble to egg-like texture

16 large2 lb

black pepper

1/2 tsp

cottage cheesefull-fat

Dairy-freefirm tofu drained and blended

2 cup2 cup

cheddar cheeseshredded

Dairy-freenutritional yeastmix with squeeze of lemon for umami

2 cup2 cup

baby spinachroughly chopped

3 cups

nonstick cooking spray

as needed

Method

1. 01Preheat oven to 325°F. Fill a 9x13 casserole dish with 2 cups hot tap water and place on bottom rack.5 min
2. 02Line a 12-cup muffin tin with parchment liners or spray with nonstick cooking spray.
3. 03Whisk eggs with black pepper until well beaten.
4. 04Fold in cottage cheese and cheddar cheese until evenly distributed.
5. 05Add baby spinach and mix until well combined.
6. 06Divide egg mixture evenly among 12 muffin cups, filling each a little more than 1/4 cup.
7. 07Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.38 min
8. 08Cool for 10 minutes, then remove from muffin tin and transfer to a platter.10 min

Fits

• Vegetarian
• Gluten-free