Need a tasty on-the-go breakfast? Inspired by Starbucks, it's healthy, flavorful and easy to make in a muffin tin. Packed with protein and loaded with veggies, they're a nutrient-dense way to fuel your morning.

Makes 12 egg bites.

Ingredients

• Extra-virgin olive oil, for the pan
• 6 large eggs
• ¾ cup whole milk cottage cheese
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 3 cups fresh spinach, 3 ounces
• ½ cup diced roasted red bell pepper, about 1 pepper
• ½ cup chopped green onion, about 2 green onions

Instructions

• Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
• In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
• Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
• Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
• Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
• Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

Inspired by Love and Lemons