Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1 cup cooked breakfast protein (such as crumbled turkey sausage, diced ham, or soy chorizo)
Instructions
- Step 1: Blend the Base. Preheat your oven to 350°F (175°C) and generously grease a standard muffin tin with non-stick cooking spray or use silicone liners. Place the 6 eggs and the 1 cup of cottage cheese into a blender. Blend on high for about 20-30 seconds until the mixture is completely smooth and airy. Blending the cottage cheese is the secret to getting that velvety, “sous-vide” style texture without needing special equipment.
- Step 2: Assemble and Bake. Distribute your chosen cooked protein (sausage or ham) evenly across the 12 muffin cups. Pour the egg and cottage cheese mixture over the protein until each cup is about three-quarters full. Gently stir each cup with a toothpick to ensure the filling is well-distributed. Place the muffin tin in the oven and bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to turn golden brown.
- Step 3: Cool and Serve. 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 knife to gently loosen the edges and pop them out. Serve them immediately while warm, or allow them to cool completely before storing them in an airtight container for your weekly meal prep.
- Cook Time: 30 minutes