Super-Simple Tatsoi Egg Bites

(Starbucks-style, but better and loaded with farm greens)

Makes 12 regular muffin tin bites (or 24 minis) — perfect grab-and-go breakfast or school-lunch protein.

Total time: 5 min prep + 20–22 min bake
Equipment: Just a blender and a muffin tin (no sautéing required!)

Ingredients:

From Moon Farm this week:

• 1 bunch living tatsoi (about 4–5 cups loosely packed — use the whole thing, stems included)
• Handful of baby arugula, baby kale, or chard leaves (whatever you have — about 1 loose cup extra for peppery kick)
• 8 happy-chicken eggs (Moon Farm’s yolks make these bright orange and rich)

Other Ingredients:

• ¾ cup cottage cheese (secret to creamy texture — small curd or whipped)
• ½ cup shredded cheese (cheddar, mozzarella, feta, or whatever’s in the drawer)
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of garlic powder or everything-bagel seasoning on top
  

3-Step Method

1. Preheat oven to 350°F. Grease a 12-cup muffin tin really well (or use silicone liners for zero stick).
2. Toss everything (eggs, cottage cheese, all the greens, shredded cheese, salt & pepper) straight into a blender. Blend 20–30 seconds until the greens are completely broken down and the mixture is bright green and smooth.
3. Pour evenly into the muffin cups (fill almost to the top). Bake 20–22 minutes until puffed and just set in the middle (they’ll deflate a little — totally normal).
   
   Done! Cool 5 minutes, then pop them out with a butter knife.

Storage

Fridge: up to 5 days
Freezer: up to 3 months (reheat in microwave 45–60 sec from frozen)