Ingredients
Scale
- 8 Large Eggs
- 1 Cup Low-Fat or Full-Fat Cottage Cheese
- 1 Cup Shredded Sharp Cheddar Cheese
- Optional: Salt and black pepper to taste
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or use silicone muffin liners for easy removal. In a blender or food processor, combine the eggs and the cottage cheese. Blend on high for about 20-30 seconds until the mixture is completely smooth and frothy. If you prefer a chunkier texture, you can whisk them by hand in a large bowl, but blending creates that signature velvety “egg bite” mouthfeel.
- Step 2: Cooking: Stir the shredded cheddar cheese into the egg mixture. If you used a blender, just pulse it once or twice or stir it in by hand so you keep some cheese texture. Pour the mixture into the prepared muffin cups, filling each about three-quarters of the way full. Place the tin in the center rack of the oven and bake for 22 to 25 minutes. The egg bites should be set in the middle and slightly golden on top. Do not overbake, as they will continue to firm up as they cool.
- Step 3: Plating: Remove the muffin tin from the oven and let the bites rest for 5 minutes. This cooling period is crucial because it allows the steam to dissipate and helps the bites pull away from the edges of the tin. Gently run a plastic knife around the edges to pop them out. Serve two or three bites on a plate with a side of fresh avocado or a dash of hot sauce. Store any leftovers in an airtight container in the refrigerator for up to four days.
- Cook Time: 30 minutes