Spinach Egg Bites
 If you’re a fan of Starbucks egg bites, you’ll love this copycat version filled with fresh spinach and scallions. Ingredients 6 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack) 2 tablespoons cornstarch Scant ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ teaspoon hot sauce 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped 2 scallions, dark green parts only, finely chopped 6 large eggs 1¼ cups (4% milkfat) cottage cheese 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack) 2 tablespoons cornstarch Scant ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ teaspoon hot sauce 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped 2 scallions, dark green parts only, finely chopped Instructions Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave. Note: I don’t recommend using a silicone muffin tin for this recipe; the egg bites will take longer to set and may cook unevenly. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 egg bite Calories: 111 Fat: 7 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 208 mg Cholesterol: 109 mg Per serving (12 servings) Serving size: 1 egg bite Calories: 111 Fat: 7 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 9 g Sodium: 208 mg Cholesterol: 109 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.