Ingredients
Scale
- 8 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1 cup shredded sharp cheddar cheese (or gruyère for a nutty flavor)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup chopped fresh spinach
- 4 slices cooked bacon, crumbled (optional)
- Cooking spray or olive oil
Instructions
- Step 1: Preparation and Blending Preheat your oven to 350°F (175°C). In a high-speed blender, combine the 8 eggs, 1 cup of cottage cheese, salt, pepper, and garlic powder. Blend on medium-high for about 20 to 30 seconds until the mixture is completely smooth and slightly frothy. Blending the cottage cheese is the key to achieving that smooth, “egg bite” texture rather than a chunky omelet feel.
- Step 2: Mixing and Filling Generously grease a silicone muffin tin or a standard non-stick muffin pan with cooking spray. If using a metal pan, consider using parchment liners to prevent sticking. Place a few pieces of chopped spinach and crumbled bacon into the bottom of each muffin cup. Pour the egg and cottage cheese mixture over the fillings until each cup is about 3/4 full. Sprinkle the shredded cheddar cheese evenly over the top of each bite.
- Step 3: Baking Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to turn a light golden brown. The egg bites will puff up significantly in the oven but will settle slightly as they cool. Avoid overbaking, as this can lead to a dry texture.
- Step 4: Cooling and Storing Remove the pan from the oven and let the egg bites sit for at least 5 minutes before attempting to remove them. Use a plastic knife or silicone spatula to gently loosen the edges if necessary. Serve immediately, or allow them to cool completely on a wire rack before placing them in an airtight container for meal prep.
- Cook Time: 35 minutes