Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Soufflé)

Today’s Sunday Funday is all about the veggies.  This is a tough one for a Northern climate in February.  

Though it is spring in some places, we’re still solidly in winter here.  In fact, February can be one of our coldest months.  Therefore, the veggies we get are flown in from elsewhere and either limited or lackluster.

That being said, I decided to use frozen spinach in this recipe (though fresh also works nicely).  

Right now cottage cheese of all things seems to be all the rage, so I decided to take my snack (I like cottage cheese on Ritz crackers (preferably Everything Bagel Ritz) as a snack) and make it into the egg bites I’ve seen trending…with the addition of some spinach to add some great veg to this great breakfast.

After baking, I noticed they puffed up in the oven and slowly fell as they cooled.  That and the texture reminded me of soufflé - there’s just so much deliciousness happening here, it was hard to name them!

And since it’s also close to Dr. Seuss’s Birthday, the spinach and ham make a great green eggs and ham tie in if you’re trying to convince kids to try these!

Sunday Funday

Vegetables

• Sneha's Recipe: Bhogichi Bhaji 
• Amy's Cooking Adventures: Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Souffle) 
• Culinary Cam: Fun with Veggies and Thoughts on Real Bento 
• Karen's Kitchen Stories: Thai Cabbage Salad 
• A Day in the Life on the Farm: Vegetable Enchilada Casserole 
• Mayuri's Jikoni: Vegetable Masala Sandwich

Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Soufflé)

Adapted from the Lean Green Bean

1 teaspoon olive oil

1 small onion, diced

1 ¼ cups frozen spinach

1 clove garlic, minced

1 cup cottage cheese (I used full fat)

6 eggs

Salt & pepper

¾ cup diced ham

Preheat oven to 375 degrees F and spray a 12-cup muffin tin with nonstick spray.

Heat the oil in a skillet over medium heat.  Add the onion and cook until softened.  Add the spinach and cook until thawed.  Add the garlic and cook until fragrant, remove from heat.

Place the cottage cheese, eggs, and spinach mixture in a blender.  Blend until smooth.  Stir in the salt, pepper, and ham.  Divide the mixture into the prepared muffin tin.

Bake in the preheated oven for 20-25 minutes or until the eggs are set.  Serve warm.  Refrigerate leftovers and reheat before serving.

Makes 12