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brain-healthy spinach and egg protein bites

spinach & egg protein bites

A brain-healthy breakfast can be hard. Cereals and pastries are convenient. But the sugar and lack of fiber in these items spike blood sugar and can start a roller-coaster of blood sugar spikes and drops throughout the rest of your day. Not good for your brain or your waistline.
Kickstart your day instead with these spinach & egg protein bites. This recipe, adapted from a recipe from the New York Times, is packed with brain-healthy greens, fiber, and protein. All of these things will help keep hunger at bay until lunchtime by helping to keep blood sugar more steady. Plus, they're super easy to make.
We've been baking these on Sunday, and storing them in an airtight container in the fridge for a healthy breakfast (or snack) all week. 
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • olive oil (if not using muffin liners)
  • 2 8-10oz packages frozen, chopped spinach, thawed
  • 4 scallions, thinly sliced crosswise
  • 6 large eggs
  • 2 cups cottage cheese
  • 1/3 cup grated Parmesan
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 pinch ground nutmeg
  • 6 tbsp all-purpose flour
  • 1 tsp baking powder

Method
 

  1. Arrange a rack in the center of the oven and heat to 375F (190C) degrees. Generously grease a 12-cup muffin tin with olive oil or use silicone muffin liners.
  2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan, salt, pepper and nutmeg. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.
  3. Fill the muffin tin with the spinach mixture (about 1/3 cup each) and bake until set, 20-25 minutes. Allow to cool completely before releasing from the muffin tin.
  4. Store in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, microwave for 10 seconds at a time until warmed through.