Chicken & Leek Egg Bites

Ingredients

• 1 cup cooked chicken breast, shredded
• 1 cup leeks, sliced
• 1 cup cottage cheese
• 6 eggs
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup mushrooms, diced
• 1 tsp ginger, grated
• 1 tbsp olive oil
• 1/4 tsp black pepper

1. 01
   Preheat the oven to 375°F (190°C) and grease a muffin tin with a little olive oil.
2. 02
   In a skillet, heat olive oil over medium heat. Add sliced leeks and diced mushrooms, sautéing until softened, about 5 minutes.
3. 03
   In a large bowl, whisk together eggs, cottage cheese, soy sauce, sesame oil, grated ginger, and black pepper until well combined.
4. 04
   Fold in the shredded chicken, sautéed leeks, and mushrooms into the egg mixture.
5. 05
   Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
6. 06
   Bake in the preheated oven for 15 minutes or until the egg bites are set and slightly golden on top.
7. 07
   Allow to cool slightly before removing from the tin. Serve warm or store in the refrigerator for up to 3 days.