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Egg Bites with Tomato and Cucumber Salad

These are coffee shop-style egg bites, and the special ingredient is full-fat cottage cheese. We didn’t find a good way to make these non-dairy. Our solution was to leave out the cottage cheese and add some water, and whisk the eggs until they’re thickened and extra-frothy.
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Ingredients Equipment Method

Ingredients
  

  • Ingredients
  • 8 large eggs
  • 1 cup full fat cottage cheese (for dairy free, leave out the cottage cheese and add a scant 1/4 cup of water.)
  • 1 cup shredded cheese or dairy free cheese of your choice
  • ⅓ cup of black olives sliced or chopped
  • 1 small handful of baby spinach rolled and sliced into ribbons
  • ½ teaspoon dried dill
  • ¼ teaspoon dried oregano
  • ¼ tsp salt
  • ¼ tsp black pepper pepper
  • 2 cups of cherry tomatoes halved
  • 1 medium cucumber peeled and cut into cubes or thin slices
  • ½ red onion very thinly sliced
  • Olive oil and red wine vinegar for vinaigrette
  • Optional - crumbled feta cheese or dairy free feta

Equipment

  • 12-cup or 24-cup Muffin pan.

Method
 

  1. Preheat oven to 325 F. Generously grease your muffin tins.
  2. In a medium sized mixing bowl, crack and whisk 8 eggs.
  3. Add in olives, cottage cheese, shredded cheese, herbs, salt, and pepper. Mix to combine. If you want the egg bites to be smooth without much texture, buzz them in a blender or food processor until they’re as smooth as you like. For dairy free, wish the eggs until they’re thick and pretty frothy.
  4. Fill the 12 or 24 muffin cups with the egg mixture. Bake 20-25 minutes.
  5. Use a toothpick to check for doneness. Toothpick should come out of the egg bites clean.
  6. Let the egg bites cool for a couple of minutes, then remove egg bites from the muffin pan. They’ll stick if you let them cool completely in the pan.
  7. For salad - mix all ingredients in a medium sized bowl. Add olive oil, vinegar, salt and pepper to taste. Serve salad as a side to egg bites