Ingredients
Scale
- 4 Large Eggs
- 1 Cup Low-fat or Full-fat Cottage Cheese
- 1/2 Cup Shredded Sharp Cheddar Cheese
- Optional: Pinch of salt and cracked black pepper
Instructions
- Preheat your oven to 350°F (175°C). Place a 12-cup silicone muffin tin on a baking sheet for stability. Spray the cups generously with non-stick cooking spray, even if they are silicone, to ensure the eggs pop out perfectly. Grab your blender or food processor and set it on the counter.
- Crack the four eggs into the blender. Add the one cup of cottage cheese and the pinch of salt and pepper. Blend on high for about 20 to 30 seconds until the mixture is completely smooth and slightly frothy. This step is crucial because it incorporates air and breaks down the curds in the cottage cheese, ensuring that signature velvety texture.
- Pour the blended egg mixture evenly into the prepared muffin cups, filling them about three-quarters of the way full. Sprinkle the shredded cheddar cheese on top of each cup. Place the baking sheet in the oven and bake for 25 minutes, or until the centers are set and the tops are lightly golden. Let them cool in the pan for 5 minutes before removing to prevent them from collapsing.
- Cook Time: 35 minutes