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Ingredients
  

  • Olive oil for the pan
  • 6 Eggs Large
  • ¾ cup Cottage cheese
  • ¼ teaspoon Salt
  • Black pepper
  • 3 cups Spinach 3 ounces
  • ½ cup Red bell pepper Roasted and diced
  • 2 Chopped Scallions
  • 6 Streaky Rashers finely chopped

Instructions
 

  • Preheat the oven to 175C / 350°F and grease a nonstick muffin tin with olive oil. Preferable a silicone one as these really stick to metal.
  • In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
  • Steam the spinach for a minute. Transfer to a strainer and squeeze out the excess water. Roughly chop.
  • Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
  • Fry the bacon until crispy
  • Fry the chopped scallion in some of the bacon fat until soft. Add salt and pepper.
  • Add the veggies and bacon into a bowl but separate out about 1/4 cup.
  • Evenly divide the remaining veggies among the muffin cups.
    Pour the egg and cheese mixture evenly over the veg.
    Evenly sprinkle the reserved ¼ cup vegetables on top.
  • Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

Notes

From https://www.loveandlemons.com/egg-bites-recipe/