Ingredients
Scale
- 4 large eggs
- 1 cup small-curd cottage cheese (full fat recommended for creaminess)
- 1/2 cup shredded Gruyère or Monterey Jack cheese
- 1/4 cup cooked bacon bits or chopped spinach (optional)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Start by lightly greasing a silicone egg bite mold with non-stick cooking spray. In a blender or food processor, combine the eggs, cottage cheese, salt, and pepper. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and airy.
- Stir in half of your shredded cheese by hand—do not blend it, as you want small pockets of melted cheese throughout. If you are using bacon or vegetables, place a small amount into the bottom of each mold cavity. Pour the egg mixture over the fillings until each mold is about 3/4 full. Sprinkle the remaining shredded cheese on top of each bite for a golden finish.
- Place the silicone mold into the air fryer basket. If your mold is floppy, place it on a small air-fryer-safe tray first. Set your air fryer to 300°F (150°C). Cook for 12 to 15 minutes. Check them at the 12-minute mark; they should be set but still have a slight jiggle in the center. Avoid overcooking, as the eggs will continue to firm up as they cool.
- Remove the basket from the air fryer and let the egg bites sit in the mold for at least 5 minutes. This rest period allows the steam to settle and makes it much easier to pop them out without breaking. Gently run a butter knife around the edges or simply press from the bottom of the silicone mold to release them. Serve warm or store for later.
- Cook Time: 22 minutes