Directions
- Preheat your Pit Boss Pellet Grill to 275°F using Maple, Apple, or Competition Blend pellets.
- Heat the griddle over medium heat and melt the butter. Sauté the mushrooms for 5 to 6 minutes until browned and most of the moisture has evaporated. Add the chopped spinach and cook for another minute until wilted. Remove from the heat and let cool slightly.
- Add the eggs, cottage cheese, heavy cream, Gruyère cheese, garlic powder, thyme, salt, and black pepper to a blender. Blend until smooth and creamy.
- Fold the cooled mushroom and spinach mixture into the blended egg mixture.
- Lightly spray a silicone egg bite mold or muffin pan with cooking spray.
- Fill each cavity about three-quarters full with the egg mixture.
- Place the mold directly on the grill grates and cook for 35 to 40 minutes, or until the egg bites are puffed, set, and reach an internal temperature of 165°F.
- Carefully remove the mold from the grill and let the egg bites cool for 5 minutes before removing them.
- Garnish with chopped chives and a little extra shredded Gruyère if desired.
- Serve warm or refrigerate in an airtight container for up to 4 days. Reheat in the microwave for 20 to 30 seconds or warm them on the Pit Boss before serving.
