Thaw the frozen spinach according to the package instructions, then drain and squeeze dry.

Brown the ground chicken in a non-stick skillet or regular skillet with 1 tablespoon of coconut oil or olive oil. Remove from the heat and cool.

Add the spinach and carrots to the cooked ground chicken and stir to combine.

Place the eggs and cottage cheese in a food processor or blender and blend until smooth.

Place silicone molds onto a baking sheet for stability. Spoon the meat mixture into the molds until about half full. Spoon the egg mixture over the meat mixture until full.

Bake for 15-18 minutes or until the eggs are done. Allow to cool completely before serving.

Store leftovers in an airtight container in the fridge.