Ingredients

• 150 g cottage cheese, low fat — none
• 100 g egg — about 2 large eggs
• 60 g turkey breast, cooked — finely chopped
• 80 g quinoa, cooked — cooled
• 20 g baby spinach — very finely chopped optional
• 25 g cheddar cheese, reduced fat — finely grated optional
• 1 g salt — fine optional
• 0.5 g black pepper — ground optional

Instructions

1. Preheat the oven to 180°C and lightly grease 6 cups of a muffin tin or line with silicone liners.
2. In a bowl, whisk the eggs until smooth, then stir in the cottage cheese until well combined and mostly uniform.
3. Fold in the cooked quinoa, finely chopped turkey, spinach, cheddar (if using), salt, and pepper, mixing gently to distribute evenly without overworking.
4. Divide the mixture evenly among the 6 muffin cups, filling each about three-quarters full to allow for slight puffing.
5. Bake for 16–18 minutes, until the egg bites are set in the centre and lightly golden at the edges; a knife inserted should come out clean.
6. Let the egg bites cool in the tin for 5 minutes, then loosen the edges and transfer to a rack to cool completely before refrigerating or freezing.