Roasted Red Pepper Egg Bites

These egg bites come in clutch when you are running late in the morning, need something with high protein to add to a lunch box or want a fulfilling afternoon snack. I absolutely love them, and so does my little! They are very easy to whip up and store well in the freezer too making them so versatile, and the perfect thing to add to your meal plan. It is nice knowing that I have them as a balanced option for my family and can grab them when I am in a pinch without a second thought. They give me the little wiggle room I need in my week (because we all know that chaos ill eventually hit) and I just love having them in my fridge and freezer!

Ingredients: 
1 medium size red pepper
1/4 cup chopped spinach 
1tsp onion powder
1/2 tsp garlic powder
1/2 cup cottage cheese
​12 eggs
1/2 tsp sea salt

Instructions:
1. Pre heat your oven to 350F, and line a baking sheet with parchment paper.
2. Cut a red pepper into 4 larger pieces, place onto baking sheet and put in the oven for 15mins or until the skin of the red pepper is starting to bubble. 
3. Remove red pepper from oven, pull off the skin and dice up the pepper flesh into small pieces. Set aside. 
4. In a blender, put in the eggs, onion powder, garlic powder, cottage cheese, sea salt and blend until well combined. 
5. In a muffin tin, lined with silicone muffin liners, pour the egg mixture evenly into each section. 
6. Add in the roasted red pepper and chopped spinach into each egg cup. 
7. Bake in the over for 20mins or until the egg bites are cooked all the way through. Remove and set aside to cool.
8. Store in an airtight container in the fridge for up to 5 days, or the freezer for up to 2 weeks. Enjoy!