Pancetta spinach egg bites
PANCETTA SPINACH EGG BITES
- 1 Blender or whisk
- 1 Muffin pan
- 6 large eggs
- 1/2 onion diced
- 4 oz pancetta cubes
- 2 cups fresh chopped spinach
- 1 cup cottage cheese
- 1 cup shredded cheese cheddar or Monterey Jack
- 2 TBSP arrowroot or tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray/ butter/ ghee.
- In a medium skillet over medium-high heat, cook the the onion and pancetta until onion is soft and pancetta is cooked through and lightly browned, about 3-5 minutes. Add the chopped spinach, stir and cook until it has wilted. Set aside and let it cool.
- In a blender or a large bowl, whisk together eggs, cottage cheese, salt, pepper and arrowroot flour. Add the pancetta-spinach mixture evenly into the muffin cups that have been greased, and pour the egg mixture over each one, about 3/4 full. Sprinkle shredded cheese over each cup.
- Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
- When the egg bits begin to peel slightly away from the edges, they are finished. Remove from the oven and let them cool. Some of the egg bits may settle and deflate a little. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Using a fork or a spoon, carefully remove the egg bits from the pan's rim and place them on a dish. Serve warm.
- Egg bites can be kept in the refrigerator for up to 4 days in an airtight container before serving. Before eating, warm them in the oven for 3-5 minutes at 350°F.