This spinach and egg bites recipe is Molly Yeh’s secret weapon to getting some veggies and protein into her kids. They’re basically little frittatas baked in a cupcake shape. Since it’s all about the marketing when it comes to getting your kids to eat something, tell them they’re “spinach egg cupcakes” and see what happens!
The best part of all is that this recipe can be made ahead and wrapped in plastic. All you need to do is store them in the refrigerator and allow them to return to room temperature, or warm in a low oven before serving. And if you’re batch-cooking for more meal prep, you can also freeze the spinach and egg bites, then thaw them in the refrigerator. Be sure to warm them in the oven on low before serving.
Related: Eggs 101: How to Master Cooking Eggs
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Place an oven rack in the middle position. Preheat the oven to 325 °F.
Spray a 12-space nonstick or silicone muffin pan with cooking spray; set aside.
Bring a kettle of water to a boil over medium-high heat.
Add eggs, fontina, cottage cheese and half-and-half into the carafe of a high-speed blender. Blend on high speed until thoroughly mixed, then add spinach and pulse a few times to incorporate. Season with a couple of good salt pinches and several black pepper grinds.
Pour the egg mixture into the prepared muffin pan, dividing equally among each space. Sprinkle with the chopped bell peppers.
Set the muffin pan in a shallow roasting pan or baking dish and pour in enough boiling water to come halfway up the sides of the muffin pan. Bake until the frittatas are just set, 18 to 20 minutes. Let cool in the water bath.
To unmold, loosen the sides of each frittata with a butter knife (or if using a silicone mold, pop them out). Set a cutting board or large serving platter over the muffin pan and invert the spinach and egg bites.
Optional: Sprinkle the egg and spinach bites with flaky salt and crushed red pepper flakes to serve. Top with a dollop of yogurt and a shower of parsley and cilantro leaves.