Homemade Sun Dried Tomato + Feta Egg Bites

In a food processor, blender or even in a small bowl, using an immersion blender, mix together the eggs, cottage cheese, salt, pepper and garlic powder for about 90 seconds, or until the eggs are nice and fluffy and these cottage cheese is blended.

Spray the muffin pan with olive oil spray. Evenly ditribute the spinach, sun dried tomatoes and feta cheese into each muffin cup and then fill with about 1/3 cup of the egg mixture.

Bake at 300° for 30 minutes. 
This recipe is a no fail! At exactly 30 minutes, these eggs will be so fluffy and easily just fall right out of the muffin tray.

I'm adding these into my glass meal prep containers with a handful of spinach on the bottom and making this a complete meal by adding in some Squeezable Fruit Pouches from Golden Farms (linked above).

Store these in the refrigerator for up to 5 days!
To reheat, I just leave the lid cracked and cook these for 90 seconds in the microwave!