Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 cup shredded sharp cheddar cheese (or gruyere for extra flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon bits or chopped spinach (optional)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a silicone muffin pan thoroughly with non-stick spray. Place the eggs, cottage cheese, salt, and pepper into a blender. Blend on high for about 30 seconds until the mixture is completely smooth and airy.
- Stir in the shredded cheese and any optional ingredients like bacon or spinach by hand. Pour the egg mixture into the muffin cups, filling each about 3/4 of the way full. Place the muffin tin in the oven. For an even creamier texture, place a small baking dish filled with water on the bottom rack to create steam while the eggs bake. Bake for 22 to 25 minutes or until the centers are set and the tops are slightly golden.
- Remove the pan from the oven and let the egg bites cool for at least 5 minutes. This cooling period allows them to firm up so they pop out of the silicone mold easily. Use a silicone spatula or a butter knife to gently loosen the edges if necessary. Serve immediately while warm, or store them in an airtight container for a quick grab-and-go meal later.
- Cook Time: 35 minutes