Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat preferred for creaminess)
- 1.5 cups shredded sharp cheddar cheese
- 4–5 slices of cooked bacon, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions (optional)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup silicone muffin tin with non-stick cooking spray. If you are using a metal muffin tin, consider using paper liners or extra grease to prevent sticking. Place a large baking pan on the bottom rack of the oven and fill it with an inch of boiling water; this creates a steam-filled environment that ensures your egg bites stay silky and don’t brown too much.
- Crack the eggs into a blender and add the cottage cheese, salt, and pepper. Blend on high for about 20-30 seconds until the mixture is completely smooth and slightly frothy. This blending step is the secret to achieving that professional “sous-vide” texture at home without needing a vacuum sealer or immersion circulator.
- Divide the crumbled bacon and shredded cheddar cheese evenly among the 12 muffin cups. Pour the egg and cottage cheese mixture over the fillings until each cup is about 3/4 full. Sprinkle the optional green onions on top of each bite for a pop of color and extra savory flavor. Give each cup a tiny stir with a toothpick if you want the fillings distributed throughout.
- Place the muffin tin on the middle rack, directly above the pan of water. Bake for 22-25 minutes, or until the centers are set and no longer jiggle. Remove the tin from the oven and let the bites cool in the pan for 5 minutes. This allows them to firm up so they pop out easily. Use a plastic knife or spatula to gently release the edges and enjoy immediately or store for later.
- Cook Time: 35 minutes