Spinach & Goat Cheese Egg Bites

Directions

1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 325°F.

2. Place a 9x13-inch baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.

3. Spray a nonstick muffin pan generously with nonstick cooking spray. In a blender, combine the eggs, cottage cheese, goat cheese, cornstarch, Onion Butter seasoning, and hot sauce. Blend until completely smooth, about 30 seconds.

4. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Using a spoon or your finger, press some of the spinach into the batter so it is not all floating on top. Bake for 25 to 30 minutes on the middle rack, or until the eggs are set and begin to start pulling away from the edges. (Don’t fret about any lopsided bites, they’ll settle and deflate as they cool.)

5. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.