Ingredients
Scale
- 8 large eggs
- 1.5 cups low-fat or whole-milk cottage cheese
- 1 cup shredded sharp cheddar cheese (or Gruyère for a fancy twist)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked chopped bacon or turkey sausage (optional)
- 1/4 cup chopped fresh chives or spinach (optional)
- Non-stick cooking spray or silicone muffin liners
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick spray, or use silicone muffin liners for the easiest removal. If you want the silkiest texture, place a small baking dish filled with an inch of water on the bottom rack of the oven to create a steam-bath environment.
- Place the eggs, cottage cheese, salt, and pepper into a high-speed blender. Blend on medium-high for about 30 seconds until the mixture is completely smooth and bubbly. This step is crucial because it incorporates air and ensures the cottage cheese curds disappear into a uniform custard.
- Distribute your chosen mix-ins, such as cooked bacon, sausage, or chopped spinach, evenly into the bottom of each muffin cup. Sprinkle about half of the shredded cheese over the mix-ins. This ensures every bite has a perfect balance of flavor and texture.
- Carefully pour the egg and cottage cheese mixture into each muffin cup, filling them about 3/4 of the way to the top. Sprinkle the remaining shredded cheese over the top of each bite. Place the muffin tin in the oven and bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden.
- Remove the tin from the oven and let the bites cool for at least 5 to 10 minutes. They will deflate slightly as they cool; this is normal. Use a plastic knife or spatula to gently pop them out of the tin. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
- Cook Time: 35 minutes