Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or 2% cottage cheese
- 1 cup shredded sharp cheddar cheese (plus a little extra for topping)
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). While the oven heats up, lightly grease a silicone muffin tin with non-stick cooking spray or a small amount of olive oil. If you are using a metal tin, ensure you grease it very well or use high-quality silicone liners to prevent sticking. Place your eggs and cottage cheese into a high-speed blender. Blend on medium-high for about 30 seconds until the mixture is completely smooth and frothy.
- Stir the shredded cheddar cheese into the blended egg mixture by hand. Pour the mixture into the prepared muffin cups, filling each about 3/4 of the way to allow for rising. Place the muffin tin in the center rack of the oven. For extra creaminess, you can place a small baking dish filled with water on the rack below the eggs to create a steam bath. Bake for 22–25 minutes, or until the centers are set and the tops are slightly golden. The bites will puff up significantly in the oven but will settle slightly as they cool.
- Remove the muffin tin from the oven and let the egg bites rest for at least 5 minutes. This cooling period is crucial for the structure to set so they pop out easily. Use a rubber spatula or a butter knife to gently loosen the edges. Serve them warm with a side of fresh avocado, a dash of hot sauce, or pack them into airtight containers for your weekly meal prep. They stay fresh and delicious for up to four days in the refrigerator.
- Cook Time: 30 minutes