Ingredients
Scale
- 4 large organic eggs
- 1 cup low-fat or 2% cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- Optional: Salt and black pepper to taste
Instructions
- Step 1: Preparation and Blending: Preheat your oven to 350°F (175°C) and generously grease a standard muffin tin with non-stick cooking spray or olive oil. Place the four eggs, one cup of cottage cheese, and a pinch of salt and pepper into a high-speed blender. Blend on medium-high for about 30 seconds until the mixture is completely smooth and bubbly. This blending process incorporates air and breaks down the cottage cheese curds, which is the secret to that signature airy, sous-vide texture.
- Step 2: Filling and Cooking: Stir half of the shredded cheddar cheese into the liquid egg mixture. Pour the batter evenly into six of the muffin cups, filling each about three-quarters of the way to the top. Sprinkle the remaining shredded cheese over the top of each cup for a golden, bubbly finish. Place the tin in the center rack of the oven and bake for 22 to 25 minutes. You will know they are done when the centers are set and the tops are slightly golden brown.
- Step 3: Plating and Serving: Remove the muffin tin from the oven and let the egg bites rest for at least 5 minutes. They will deflate slightly as they cool, which is perfectly normal. Use a rubber spatula or a butter knife to gently loosen the edges and pop them out of the tin. Serve them warm immediately, or allow them to cool completely on a wire rack before placing them in an airtight container for future meals. Pair them with fresh fruit or avocado for a complete, balanced breakfast.
- Cook Time: 30 minutes