Spinach Egg Bites

Cathy has been making different versions of Egg Bites. We like them. This is the recipe we first used. The secret is we bought a silicon muffin pan that allows the Egg Bites to be easily popped out. They can be frozen and microwaved as needed.

Spinach Egg Bites
New York Times
 
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.
 
INGREDIENTS
Yield:12 egg bites
 
Olive oil, for greasing
2     (10-ounce) packages frozen chopped spinach, thawed
4     scallions, thinly sliced crosswise
6     large eggs
2     cups (16 ounces) cottage cheese
¼    cup grated Parmesan
Pinch of ground nutmeg
Salt and freshly ground black pepper
6     tablespoons all-purpose flour
1     teaspoon baking powder
 
 
PREPARATION
 
1. Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3. Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4. These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.