Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat or 2% recommended for creaminess)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup cooked bacon bits or diced ham (optional)
- 1/2 cup fresh spinach, finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon garlic powder
- Non-stick cooking spray (avocado or olive oil)
Instructions
- Preheat your oven to 350°F (175°C). Liberally spray a silicone muffin pan with non-stick cooking spray. If you are using a standard metal muffin tin, consider using parchment liners to prevent sticking, as eggs tend to adhere to metal surfaces. In a high-speed blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend on medium-high for about 30 seconds until the mixture is completely smooth and airy.
- Place your silicone muffin tin on a sturdy baking sheet for stability. Divide your chopped spinach and cooked bacon (or ham) evenly among 6 to 8 muffin cups. Pour the blended egg and cottage cheese mixture over the fillings until each cup is about three-quarters full. Sprinkle the shredded cheddar cheese over the top of each cup. Use a small spoon or toothpick to gently swirl the cheese and fillings into the egg mixture to ensure even distribution.
- Place the baking sheet into the center rack of the oven. For the best results, place a small baking dish filled with hot water on the rack below the eggs; the steam helps keep them moist. Bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden. The bites will puff up significantly in the oven but will settle slightly as they cool. Remove from the oven and let them sit in the pan for 5 minutes before gently popping them out. Serve immediately or store for later.
- Cook Time: 35 minutes