Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or 4% milkfat cottage cheese
- 1 cup shredded sharp cheddar cheese
- Optional: Pinch of salt and black pepper
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, generously grease a standard 12-cup muffin tin with non-stick cooking spray or a light coating of olive oil. Alternatively, you can use silicone muffin liners, which make the removal process even easier. Ensure your ingredients are measured out and ready to go.
- Add the eggs, cottage cheese, and a pinch of salt and pepper into a high-speed blender. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and frothy. Once blended, stir in half of the shredded cheddar cheese by hand. Pour the mixture into the prepared muffin cups, filling each one about three-quarters of the way to the top. Sprinkle the remaining cheddar cheese over the top of each cup.
- Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the egg bites have puffed up and the centers are set. The tops should be lightly golden brown. Remove the tin from the oven and let the bites sit for at least 5 minutes. They will deflate slightly as they cool, which is perfectly normal. Use a butter knife to gently loosen the edges and pop them out for serving.
- Cook Time: 30 minutes