Pancetta spinach egg bites
PANCETTA SPINACH EGG BITES
Egg bites have become a popular breakfast item in recent years, and for good reason. These protein-packed bites are perfect for busy mornings or as a tasty snack throughout the day. Made with a combination of eggs, cheese, cottage cheese, arrowroot flour, pancetta, spinach, and onion, egg bites are easy to customize and can be made ahead of time for a quick and healthy breakfast on the go.These little bites are similar to mini quiches or frittatas but without a crust. The egg cups can be made in muffin tins or silicone molds and can be baked or cooked in an Instant Pot or sous vide machine. You can store them in an airtight container in the refrigerator for up to 4 days and reheat in the oven at 350°F for a couple of minutes before eating. Fully cooked egg bites also freeze well, tightly wrapped in a plastic wrap, for up to a month. Egg bites are not only tasty, but they also offer numerous health benefits. Eggs are an excellent source of protein and contain important vitamins and minerals such as vitamin D, vitamin B12, and choline. Adding vegetables and meat to the egg bites can increase the fiber and nutrient content, making them a well-rounded breakfast option. This is also a great meal option for those following a low-carb or keto diet. They are naturally low in carbohydrates and high in fat and protein, making them a filling and satisfying breakfast option.Enjoy your delicious and protein-packed egg bites! Your fork is waiting!
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.
Serving: 2egg bitesCalories: 128kcalCarbohydrates: 3gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 110mgSodium: 313mgPotassium: 114mgFiber: 0.2gSugar: 1gVitamin A: 695IUVitamin C: 2mgCalcium: 83mgIron: 1mg