Ingredients
Scale
- 6 large eggs
- 1.5 cups low-fat cottage cheese (divided: 1 cup for the bites, 0.5 cups for the bowls)
- 1 cup shredded sharp cheddar cheese
- Optional: Salt, black pepper, and fresh chives for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a silicone muffin tin or use paper liners to ensure the egg bites do not stick. Place 6 eggs, 1 cup of cottage cheese, and half of the shredded cheddar cheese into a blender. Blend on high for 20-30 seconds until the mixture is completely smooth and bubbly. This aeration step is what creates that signature fluffy texture.
- Pour the blended egg mixture evenly into the muffin cups, filling each about three-quarters of the way full. Sprinkle the remaining shredded cheddar cheese on top of each cup. Place the muffin tin in the oven and bake for 20 to 25 minutes. The bites are done when they are set in the center and slightly golden on the edges. Remove them from the oven and let them cool for 5 minutes before popping them out of the tin.
- To assemble the high-protein bowl, place two or three warm egg bites into a shallow bowl. Scoop two tablespoons of fresh cottage cheese on the side for added creaminess and protein. Top with freshly cracked black pepper, chopped chives, or a dash of hot sauce. Serve immediately while the egg bites are light and airy.
- Cook Time: 30 minutes